From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the
From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.
Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.
Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy— an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
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Visually stunning collection of recipes – Not a How-To book on making Bean-to-Bar chocolate This book is gorgeous: big, bold, and beautiful. Hands-down this is one of the most visually stunning cook books I have ever seen. And the recipes⦠The chocolates, cookies, cakes, savory delicacies had me drooling on the pages.But this is not a book to teach you how to become a Chocolate Maker. It is not going to show you how to transform cocoa beans into sellable, award winning chocolate bars. The book has a one page overview of the cocoa harvest, fermentation, and drying…
Misleading This is not a chocolatiers book. I was much looking forward to reading this book on my trip. When it arrives it was a collection of pastry and savory recipes. Good book but not what I was looking for.
Great book written by a man who loves his chocolate My fiancée loves this book, she used post it notes to mark the pages with the recipes she wants to try to make! We’ve started buying the ingredients and tools mentioned in the book to start the process of making her own chocolate!!