Chocolate by FERRANDI Paris
Recipes and Techniques by the chefs at FERRANDI Paris
Tempering and coating, ganaches and truffes, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
From the classics—chocolate mousse, custard tarts, éclairs, profiteroles, macarons—to celebration cakes, holiday sweets, frozen treats, and sophisticated plated desserts, this invaluable reference leads aspiring bakers through 76 easy-to-follow recipes that are graded for level of difficulty, allowing readers to develop their skills over time. Practical information is presented in tables, diagrams, and sidebars for handy reference providing everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.