Encyclopedia of Chocolate: Essential Recipes and Techniques

by Frédéric Bau & Ecole du Grand Chocolat Valrhona and Ecole Grand Chocolat Valrhona

Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 2080203665
• ISBN13: 9782080203663
• Release Date: September 2018
• Publisher: Flammarion-Pere Castor
• Length: 416 Pages
• Weight: 3.40 lbs.
• Dimensions: 1.3" x 7.6" x 9.5"