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Combining tradition and innovation, the Ecole Lenotre presents two volumes of sweet and chocolate based recipes, venturing into contrasts of flavors, materials and textures. This is volume 2. From classic, unusual and original ganaches, to chocolate flans, desserts in the dish, molded sweets, via "bouchees", bars, nougats, pralines, candied fruits, drops and marshmallows, artisan confectioner-chocolate makers will find a source of new ideas that will help them better harness the gourmandise market.
Readers will also discover a few chocolatey touches from the Ecole Cacao Barry and poems by Isabelle Fabre scattered across the pages in multi-coloured "bonbons".
Written in both English / French, 136 pages |
