Auberge Du Chocolat
The Secrets of Fine Chocolate Making
Seiten
2013
New Holland Publishers Ltd (Verlag)
978-1-78009-459-5 (ISBN)
New Holland Publishers Ltd (Verlag)
978-1-78009-459-5 (ISBN)
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Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white chocolate and cardamom, this title helps you learn how to make chocolates to suit any taste.
Chocolate - irresistible to so many of us - has gone upmarket, with chocolate shops full of the most beautiful confections. Luckily, creating mouth-watering confections at home no longer requires hours of training and this book will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier. Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white chocolate and cardamom, you will learn how to make fabulous chocolates to suit any taste. There are also recipes for a range of dairy-free chocolates and a collection of chocolates that even the youngest children can help to make. With chapters on the history of chocolate as well as a comprehensive section covering ingredients and equipment and techniques such as melting, tempering, making molds and gift-wrapping your chocolates, this is the perfect book if you want to dazzle your friends and family with delicious chocolate gifts.
Chocolate - irresistible to so many of us - has gone upmarket, with chocolate shops full of the most beautiful confections. Luckily, creating mouth-watering confections at home no longer requires hours of training and this book will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier. Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white chocolate and cardamom, you will learn how to make fabulous chocolates to suit any taste. There are also recipes for a range of dairy-free chocolates and a collection of chocolates that even the youngest children can help to make. With chapters on the history of chocolate as well as a comprehensive section covering ingredients and equipment and techniques such as melting, tempering, making molds and gift-wrapping your chocolates, this is the perfect book if you want to dazzle your friends and family with delicious chocolate gifts.
Anne and Ian Scott set up Auberge du Chocolat in 2005 and have rapidly established a significant presence in the premium chocolate community with their prize-winning chocolates and bars. Their workshops, parties and corporate events are designed to be fun. In October this year, they introduced a new Signature chocolate range designed by their 18-year-old son Jonathan (who is the youngest winner of an Academy of Chocolate award). The company is committed to sourcing products in a sustainable and ethical way.
| Erscheint lt. Verlag | 5.9.2013 |
|---|---|
| Zusatzinfo | approximately 150 colour photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 245 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-78009-459-0 / 1780094590 |
| ISBN-13 | 978-1-78009-459-5 / 9781780094595 |
| Zustand | Neuware |
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