Chocolate Master Class: Essential Recipes And Techniques by Ecole Grand Chocolat ValrhonaChocolate Master Class: Essential Recipes And Techniques by Ecole Grand Chocolat Valrhona

Chocolate Master Class: Essential Recipes And Techniques

byEcole Grand Chocolat ValrhonaEditorFrederic BauPhotographed byClay Mclachlan

Hardcover | October 14, 2014

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The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texture—moist, velvety, unctuous, crunchy, creamy—and make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bittersweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential reference for chocolate lovers.
Frédéric Bau, founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon. Julie Haubourdin is a professional pâtissière and former member of L’École du Grand Chocolat Valrhona. Clay McLachlan’s p...
Title:Chocolate Master Class: Essential Recipes And TechniquesFormat:HardcoverDimensions:192 pages, 9.71 × 7.73 × 0.91 inPublished:October 14, 2014Publisher:RizzoliLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:2080202014

ISBN - 13:9782080202017

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