Encyclopedia of Chocolate

One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step and photographs clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker's secrets (marbling, faultless cake crusts, б'ється серцем egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.