Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant
Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.
Languages: spanish / english
Description: The book is divided into four extensive sections:
CHOCOLATE AS A PRODUCT, CONFECTIONERY, CHOCOLATE MAKING AND RESTAURANT