CHOCOLATS ET CONFISERIES 1

CHOCOLATS ET CONFISERIES, Book I, 130 pages

Combining tradition and innovation, ÉCOLE LENÔTRE presents two volumes of sweet and chocolate based recipes, venturing into contrasts of flavors, materials and textures.

From classic, unusual or original ganaches, to chocolate flans, desserts in the dish, moulded sweets, via “bouchées”, bars, nougats, pralines, candied fruits, drops and marshallows, artisan confectioner-chocolate makers will find a source of new ideas that will help them better harness the gourmet market.

Readers will also discover a few chocolatey touches from ÉCOLE CACAO BARRY and poems by Isabelle Fabre scattered across the pages inmulti- colored “bonbons”.

CHOCOLATE ET CONFISERIES, Book 2,136 pages