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The greatest cookbook from the Valrhona school for chocolate makers, featuring a dozen important techniques and seventy easy-to-stick to recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book gives the residence cook an authoritative master class in working with chocolate. A dozen crucial stage-by-phase tactics for mastering the artisanal expertise of a chocolatier, this kind of as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are organized by texture—moist, velvety, unctuous, crunchy, creamy—and make it easy to perfect the perfect chocolate delicacy for each and every occasion. The recipes range from mendiant candies to truffle hearts, from bittersweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries this kind of as madeleines, brownies, and cupcakes, to a lot more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential reference for chocolate lovers.
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