Synonymous with gourmandise, chocolate is a precious part of our childhood memories and seems to be eternally linked withe the pleasure of eating.
We all melt for it ! This book offers over 100 delicious recipes to awaken your taste buds with a variety of palate pleasures to be enjoyed at any occasion. In this book, you will find classical recipes, but also many modern ways to turn magical chocolate into delicious and innovative desserts that are easy to make, authentic in taste, and superb to look at as they combine the transparence of the dessert dishes with the deep, rich shades of chocolate.
Hot, cool, chilled, light and airy, creamy, crunchy, explore chocolate in all its forms with precise and delicious recipes.
L'auteur en quelques mots...
Stéphane Glacier, " meilleur ouvrier de France pâtissier " (French " craftsman of the year " pastry cook) since 2000, is an independent trainer and technical advisor.
He is involved with numerous world famous schools, notably the Lenôtre school. As a french confectionery ambassador throughout the world, he gives masterclasses and presentations in France and abroad (Japan, Australia, Mexico, the USA...). He is currently working on the opening of a confectionery and cookery school in Paris.