It’s a bible for professionals however accessible additionally to amateurs. After a primary half dedicated to the totally 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 comprises recipes (categorised by diploma of issue) divided into totally different chapters every offered by a grand chef who provides 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 mates” 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
