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Chocolat: From the Cocoa Bean to the Chocolate Bar
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Chocolat: From the Cocoa Bean to the Chocolate Bar Hardback - 2017

by Pierre Marcolini; Chae Rin Vincent (Editor); Marie-Pierre Morel (Photographer)

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From the publisher

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.

Details

  • Title Chocolat: From the Cocoa Bean to the Chocolate Bar
  • Author Pierre Marcolini; Chae Rin Vincent (Editor); Marie-Pierre Morel (Photographer)
  • Binding Hardback
  • Pages 384
  • Volumes 1
  • Language ENG
  • Publisher Rizzoli International Publications
  • Publication date 2017-02
  • Illustrated Yes
  • ISBN 9780847859283 / 0847859282
  • Weight 5.04 lbs (2.29 kg)
  • Dimensions 11.5 x 9 x 1.5 in (29.21 x 22.86 x 3.81 cm)
  • Category Cooking / Wine
  • Library of Congress subjects Cookbooks, Cooking (Chocolate)
  • Library of Congress Catalogue Number 2016945403
  • Dewey Decimal Code 641.637

About the author

Pierre Marcolini is one of the world's foremost arti- sanal chocolatiers and has won numerous awards. In 1995, he was crowned World Pastry Champion, and opened his first shop in Brussels. Since then, he has expanded to twenty-eight outlets in Belgium, Japan, France, England, Luxembourg, Monaco, and Kuwait. Chae Rin Vincent is a leading food stylist and writer working in the French language. Marie-Pierre Morel is one of Europe's best-known photographers specializing in food and interior decor.

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