{"product_id":"chocolat-du-ecole-grand-l-valrhona-cooking-with-chocolate-essential-recipes-and-techniques-9782080200815","title":"Cooking With Chocolate: Essential Recipes and Techniques","description":"\u003cp\u003eWith an introduction by internationally renowned French pâtissier\n Pierre Hermé and the collective experience of eight master chocolatiers\n from the prestigious École du Grand Chocolat Valrhona, this\n comprehensive volume is a key reference for working with chocolate\n in the home kitchen. It includes:\u003c\/p\u003e\u003cul\u003e\n      \u003cli\u003e500 step-by-step photographs\u003c\/li\u003e\n      \u003cli\u003e100 fundamental skills, techniques, and building-block recipes for\n cooking with chocolate (from tempering and ganaches to croissant\n dough, pastry creams to frozen desserts, and the secrets to achieving\n a perfect chocolate mousse)\u003c\/li\u003e\n      \u003cli\u003eA twenty-page guide to the science and history of chocolate\n and to essential chocolate-making ingredients\u003c\/li\u003e\n      \u003cli\u003eMore than 100 recipes, graded for complexity: all the great classics\n (éclairs, profiteroles, chocolate soufflé) and contemporary desserts\n (macaroons, verrines), as well as tarts, baked goods, confectionery,\n and special occasion and iced desserts\u003c\/li\u003e\n      \u003cli\u003ePractical references: an illustrated guide to essential kitchen equipment;\n a glossary; and a comprehensive index of recipes and techniques\u003c\/li\u003e\n      \u003cli\u003eEight bonus recipes by the greatest French pâtissiers, including\n Gilles Marchal of the Maison du Chocolat, Christophe Adam\n of Fauchon, and Jean-Paul Héven\u003c\/li\u003e\n      \u003cli\u003eA complementary ninety-minute DVD features live, concise\n demonstrations of fourteen essential techniques\u003c\/li\u003e\n    \u003c\/ul\u003e\u003cp\u003eThis comprehensive cooking academy in book form opens\n with 100 fundamental techniques and building-block recipes:\n chocolate basics (melting, tempering, coating, and molding);\n bonbon fillings (ganaches, pralines, pastes, and caramel);\n decorations (including presentation dishes and glazes);\n pastry, doughs, and sponges; creams (from \u003ci\u003ecrème anglaise\u003c\/i\u003e\n and \u003ci\u003ecrème pâtissière\u003c\/i\u003e to chocolate panna cotta); chocolate\n mousses; ice creams, sorbets, and sauces; and pâtissier's\n secrets (from marbling and the faultless cake to whisking egg\n whites and achieving the perfect chocolate mousse). Each\n method is explained in text and step-by-step photographs,\n with fourteen of them further clarified on the accompanying\n ninety-minute DVD.\u003c\/p\u003e\u003cp\u003eIn addition to these techniques, more than 100 recipes,\n organized into eight sections, are simplified for the home\n cook: classics (Black Forest cake, Sachertorte, profiteroles,\n molten chocolate cake, chocolate soufflé); tarts (chocolate-pear,\n nut-caramel-coffee); desserts to share (choco-ginger\n churros, chocolate-vanilla marbled waffles, bittersweet\n chocolate panna cotta, chocolate cream \u003ci\u003everrines\u003c\/i\u003e); teatime\n snacks (chocolate-pecan ladyfingers, brownies, chocolate\n croissants, macaroons); iced desserts (parfait, granita,\n sorbet, and ice cream); special occasion creations (bittersweet\n chocolate fondue, crisp triple chocolate cake, hazelnut\n praline Christmas log); candies (bonbons, coconut bars,\n truffles, lollipops); and new trends (Truffled Ivory Macaroons\n or filet mignon with bittersweet chocolate sauce).\u003c\/p\u003e\u003cp\u003eEach recipe is graded with a three-star rating, enabling the\n home chef to gauge its complexity and gradually expand his\n abilities through experience. Cross references to techniques,\n DVD footage, glossary terms, and complementary recipes\n make navigation easy. The volume includes practical\n resources: a visual dictionary of kitchen equipment; tips\n for conserving chocolate; a guide to the history and science\n of dark, milk, and white chocolate including the importance\n of cocoa content; and a detailed index to the recipes and\n techniques.\u003c\/p\u003e","brand":"Flammarion","offers":[{"title":"Used - good","offer_id":53512659698006,"sku":"9782080200815-G","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/5829\/5382\/files\/product_image_9782080200815_1.jpg?v=1781687847","url":"https:\/\/www.momoxbooks.com\/products\/chocolat-du-ecole-grand-l-valrhona-cooking-with-chocolate-essential-recipes-and-techniques-9782080200815","provider":"momoxbooks","version":"1.0","type":"link"}