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This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing ope…
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorativ…
A complete course in the art of baking with chocolate from The "Harvard of gastronomy" Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking school. Tempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorativ…
"This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate--plain, milk, and white--and how to appreciate the quality of cho…
A tour of the American candy business which explores the role candy plays in our lives as both source of pleasure and escape from pain.
A tour of the American candy business which explores the role candy plays in our lives as both source of pleasure and escape from pain.
Combining tradition and innovation, this book of sweet and chocolate-based recipes, venturing intro contrasts of flavours, materials and textures and wil help find a source of new ideas that will help them better harness the gourmandise market.
Chocolate captivates the imagination like no other ingredient. And no matter what you're craving - something gooey, creamy, crunchy, chewy, melty, crumbly, chilly or cakey - chocolate satisfies your tastebuds and your soul like nothing else can. The food experts in The Canadian …