Chocolate

The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the 'Harvard of gastronomy.' This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Op ra pastry or molten chocolate cake. From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies. Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides