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Chocolat : from the cocoa bean to the chocolate bar

 

Auteur: pierre marcolini

Engels - Hardcover

384 pagina's  |  Rizzoli  |  april 2017

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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.

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DETAILS

Auteur(s)pierre marcolini
Soort boek Hardcover, 384 pagina's
Uitgever Rizzoli , Verschijningsjaar: 2017
ISBN-13 9780847859283
ISBN-10 0847859282
Taal Engels

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Categorieën Kookboeken  >  Kookboeken
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