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
Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.
What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.
Do you want to change the type of chocolate for a different one without affecting the texture of your product?
Do you know how to control the activity of water inside a bonbon?
Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.