Search Results for the art of chocolatier - Narrowed by: Standard shelving locationSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dthe$002bart$002bof$002bchocolatier$0026qf$003dLOCATION$002509Shelf$002bLocation$0025091$00253ASTACKS$002509Standard$002bshelving$002blocation$0026ps$003d300?dt=list2024-05-19T12:59:08ZRococo : mastering the art of chocolate / Chantal Coady.ent://SD_ILS/0/SD_ILS:355582024-05-19T12:59:08Z2024-05-19T12:59:08Zby Coady, Chantal., author.<br/>Call Number 641.6374 COA<br/>Publication Date 2012<br/>Summary Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.<br/>Format: Books<br/>Chocolate : from the cocoa bean to the chocolate bar : 170 recipes from chocolatier Pierre Marcolini / Pierre Marcolini ; photographs by Marie Pierre Morel ; edited by Chae Rin Vincent ; English translation by Carmella Abramowitz Moreau.ent://SD_ILS/0/SD_ILS:2760582024-05-19T12:59:08Z2024-05-19T12:59:08Zby Marcolini, Pierre, 1964- author.<br/>Call Number 641.6374 MAR<br/>Summary From the world's finest chocolatier, who originated the bean-to-bar concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium's foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini's confections have been acclaimed as the world's most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy an idea born from the realization that just as the finest wines reflect the terroir in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.<br/>Format: Books<br/>