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Amasterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipeslike Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream
This much-loved confectionary's originsare covered first, from the quality of cocoa pods to the varieties of beans, as well asthe importance of cocoa content, the difference between the three types of chocolateplain, milk, and whiteand how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes.He starts with the basics of tempering and making a bar of chocolate,with advice on how to add flavorsfrom sesame to Szechuan pepper and rosemary to raspberryor introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavorsinclude house dark, framboise, and noval vintage port, whilefilled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar.Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and souffls; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.