Big Book of Chocolate: sweets, pastries, desserts, antire. Learning to prepare masterpieces. Dupyui M., de Boregar E.

A collection of recipes of chocolate masterpieces with detailed step -by -step instructions and photos.

Fands with a verbena, with a hazelled and sesame, with honey ganash, with caramel, chocolate box for sweets and Easter eggs, truffles and tiles, chocolate logs with marakuya, caramel tart, sir of magi and mildo, cupcake " Rocher ”, eclairs and shu.

unforgettable goodies for real gourmets!

The author of the book Melanie Dupyui worked as a candidate in the leading Parisian restaurants, and now teaches at the culinary school" Atelier des Sens ", Her passion to share the secrets of skill, and the scientific editor of the book founder of Cuisine Innovation, the food industry engineer and a molecular gastronomy specialist Ann Kazer.

Visual infographics and illustrated glossary will help to master the main techniques and techniques of chocolate, understand products, kitchen utensils and inventory.