by Stéphan Lagorce · Hachette Pratique · tapa blanda · ISBN 9782012373259
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This illustrated work features a unique format presenting a wide range of information about chocolate. Written by French gastronome Stéphan Lagorce, who has spent years studying the origin, cultivation methods, and tasting of cocoa worldwide, the book offers a complete sensory experience. It covers everything from presentation and utensils to how to delight the five senses. The book also includes 40 essential pastry recipes, such as mousses, brownies, truffles, and ice creams, along with expert advice on storage and cocoa varieties.
