It’s a bible for professionals however accessible additionally to amateurs. After a primary half dedicated to the completely different strategies (tempering of chocolate, chablonnage, enrobing, candy centres, decorations, pasta and biscuits, cream and mousse textures, ice lotions and sauces), the second half, “Theoretical Notes” covers to a spread of various technical matters (tasting, preserving…), ice lotions and sauces… Gestures to grasp…
The third a part of this encyclopaedia incorporates recipes (categorized by diploma of issue) divided into completely different chapters every offered by a grand chef who offers a recipe as a part of the introduction: “Nice classics” by Frédéric Cassel, with the Black Forest, the Opera or the Chocolate Eclairs… “Tarts and tartelettes” by Éric Leautey, “Frozen desserts” with Gilles Marchall, “Little delights amongst associates” by Cyril Lignac, “Magic snacks” with Christophe Felder, “Nice events” by Christophe Michalak, “Treats and confectionery” by Jean-Paul Hévin, recipes 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
