The Larousse of Chocolate - Recipes, Techniques and Tricks of Pierre Hermé

After the success of the dessert Larousse , Pierre Hermé takes you into a new gourmet universe with the Larousse of chocolate. This "  Picasso of pastry  ", as he is nicknamed by Vogue magazine, brilliantly combines flavours and textures to transform a chocolate dessert into a masterpiece of indulgence. For this book, he surrounded himself with personalities of gastronomy (pastry chefs-chocolatiers, chefs ...) from all over France, but also from abroad (Brussels, Madrid, Beirut, New York ...). In this way, all the creativity around chocolate is expressed.

Throughout the pages, you will discover the subtleties and secrets of using chocolate, this coveted "  brown gold  ". The elixir of gods and heroes for the Mayans three thousand years ago, chocolate has never ceased to conquer new enthusiasts since. Its production, its terroirs and its aromas are now valued in the same way as great wines. Studied, worked on, experimented, chocolate still creates surprises...

It is the king ingredient that makes it possible to make all kinds of desserts, drinks, but also amazing savory dishes. And, when Pierre Hermé combines his talent with that of others, the result is colourful recipes: classics revisited and enhanced, but also original recipes, often unpublished, which will pleasantly stimulate your taste buds. All chocolate enthusiasts   will find what they are looking for, whether they are beginners or seasoned amateurs, by choosing from the 380 recipes on offer.

Very practical, the book has been designed to make it easy for everyone to succeed in recipes to la maison. The tricks of the trade are explained in a simple way. Filmed sequences list, step by step, all the essential gestures you need to know to work well with chocolate and ma the basics of pastry. 80 very simple recipes are even available to allow beginners to successfully learn about chocolate.

Everyone can now give free rein to their desires. Don't wait any longer, dive into this gourmet universe now... to be devoured without moderation  !

Summary:

• How to Use Chocolate Larousse 8
• Equivalency Tables 11

La Découverte Chocolate 12

• Three Thousand Years of Consumption 14
• Origins and Vintages of Cocoa 22
• The manufacture and preservation of chocolate 28
• Chocolate bars, bars and candies 34
• Chocolate powder and derivatives 38
• Pairings with chocolate 40
• Chocolate and Health 50

Chocolate Recipes 54

Cakes 56

• Simple 57
• To Impress 78

Pies & Crumbles 104

• Simple 105
• To Impress 114

Snacks and small delicacies 122

• Simple 123
• To impress 150

Mousses and Other Melting Pleasures 164

• Simple 165
• To impress

Frozen Desserts 202

• Simple 203
• To Impress 214

Candy and Treats 228

• Simple 229
• To Impress 238

Beverages 252

• Simple 253
• To Impress 258

An all-chocolate repas 264

• Appetizers, starters, side dishes 265
• Main Courses 272

Basic preparations 280

The know-how of chocolate 308

• Choosing the right equipment and utensils 310
• Choosing the right products 316
• The Techniques of the Pastry Chef-Chocolatier 322
• Words of Chocolate 332
• Words from Pastry 338
• A Bibliography of Chocolate 346
• Index of recipes from A to Z 348
• Index of recipes according to their ingredients 352
• Index of Basic Preparations 363
• Pierre Hermé's Guest Recipes Index 364
• Photo credits 367