It is a bible for professionals but accessible also to amateurs. After a first part devoted to the different techniques (tempering of chocolate, chablonnage, enrobing, sweet centres, decorations, pasta and biscuits, cream and mousse textures, ice creams and sauces), the second part, “Theoretical Notes” covers to a range of different technical topics (tasting, preserving…), ice creams and sauces… Gestures to master…
The third part of this encyclopaedia contains recipes (classified by degree of difficulty) divided into different chapters each presented by a grand chef who gives a recipe as part of the introduction: “Great classics” by Frédéric Cassel, with the Black Forest, the Opera or the Chocolate Eclairs… “Tarts and tartelettes” by Éric Leautey, “Frozen desserts” with Gilles Marchall, “Little delights among friends” by Cyril Lignac, “Magic snacks” with Christophe Felder, “Great occasions” by Christophe Michalak, “Treats and confectionery” by Jean-Paul Hévin, recipes by Christophe Adam (Fauchon) …
To order on the Librairie Gourmande website: https://www.librairiegourmande.fr/chocolat/9003-encyclopedie-du-chocolat-petit-format.html?search_query=frederic+bau&results=21
