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 decorative flourishes--this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs. From the classics--chocolate mousse, custard tart, éclairs, profiteroles, macarons--to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
