It’s a bible for professionals but in addition accessible to amateurs. After a primary half devoted to the totally different methods (chocolate tempering, chablonnage, enrobing, candy facilities, decorations, pastas and cookies, textures of lotions and mousse, ice lotions and sauces), the second half, “Theoretical notes”, covers a collection of various technical matters (tasting, conservation…), ice lotions and sauces… Gestures to grasp…
The third a part of this encyclopedia accommodates recipes (labeled by diploma of problem) divided into totally different chapters, every introduced by an amazing chef who presents a recipe as a part of the introduction: “Nice classics” by Frederic Casselwith the Black Forest, the Opera or chocolate Eclairs… “Desserts and tartelettes” by Éric Leautey, “Frozen desserts” with Gilles Marchall, “Small delights amongst associates” by Cyril Lignac, “Magical appetizers” with Christophe Felder, “Giant events” by Christophe Michalak, “Candies and confectionery” by Jean-Paul Hevinrecipes by Christophe Adam (Fauchon)…
To order on the Librairie Gourmande web site: https://www.librairiegourmande.fr/chocolat/9003-encyclopedie-du-chocolat-petit-format.html?search_query=frederic+bau&outcomes=21
