Chocolate

Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 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 six extensive sections: CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS Más de 600 páginas, fotografías paso a paso de las principales técnicas y elaboraciones. Estudios sobre las mousses, trufas, rellenos, materias primas y toda la información sobre las principales técnicas de chocolatería. 230 recetas que incluyen: - Desayunos y meriendas. - Chocolates a la taza. - Confituras. - Tartas individuales. - Bombones. - Turrones. - Snacks. - Postres de restaurante. - Petits-fours.