Ecole Grand Chocolat Valrhona Encyclopedia of Chocolate: Essential Recipes and Techniques

Ecole Grand Chocolat Valrhona Encyclopedia of Chocolate: Essential Recipes and Techniques


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    Last update on 2020-10-20 / Affiliate links / Images from Amazon Product Advertising API


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    The Valrhona cooking school provides whatever the amateur or expert baker requires to learn more about cooking with chocolate.   One hundred basic techniques and more than a hundred recipes are described with detailed pictures and clear directions. House chefs will find out chocolate essentials (tempering, ganaches, pralines), baker s tricks (marbling, above reproach cake crusts, beating egg whites), and how to make sweet fillings, decors, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these foundation as they advance with an increasing level of proficiency through recipes from icing and cookie dough to macaroons and outstanding installed desserts.  Recipes consist of the excellent classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared thrills, teatime deals with (chocolate-vanilla waffles, brownies), iced desserts (chocolate coffee parfait, raspberry meringue with hot chocolate sauce), special-occasion spends lavishly (dark chocolate fondue, hazelnut-praline Yule log), sweets and confections (truffles, lollipops, chocolate-covered cherries), and mouthwatering meals utilizing chocolate.Visual dictionaries of fundamental devices and typically utilized active ingredients, ideas for saving chocolate, a guide to cocoa material, a glossary, and in-depth indexes finish the volume.



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    A wonderful volume of recipes, not simply chocolate sweet, however a range of chocolate deserts (mousse, tarts, cookies, creams, sauces, glazes and so on ). There are likewise extremely beneficial ideas on problem shooting in each chapter (on making mousse for instance), which you can remove as things to prevent that are not developed into the dish (extremely educational ideas associated with pastry making). While recipes were the dominant style of the book with chocolate as the star component, there are little areas on ‘bean to chocolate and how to temper chocolate correctly, and a really quick area on cocoa portions, so the meat of the book is more concentrated on approaches of pastry making rather than a writing on the science, chemistry and and technical elements of cocoa (given that this is a book produced by a chocolate maker we get it now why they put the focus on desert recipes, to attract you to buy more of their chocolate products rather than to inform you on how their chocolate is made). We were searching for more technical information, it s simply extremely restricted in this book. The publisher is being extremely generous just charging $20 for a volume of recipes this big, with sensational photography. We believe the title, encyclopedia of chocolate is extremely deceptive nevertheless. A charming book of recipes though.

    Fantastic.

    Really helpful; outstanding recipes.

    Got it simply a couple days after order. Really good.

    Showed up on time and looks excellent.

    Super padre edición e información. Unas muy importantes e informativas secciones de técnicas y teoría del chocolate antes de entrar a la de las recetas.

    Fantastic book lots of concepts enjoy it.

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    Last update on 2020-10-20 / Affiliate links / Images from Amazon Product Advertising API

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