The Great Notebooks 180°C No. 3: Chocolate (French Edition) | Hachette

We all have a favorite ingredient: an everyday essential, a vital superfluous, a detail that means a lot to us. Devoting oneself to the cult of this product by taking the time for detail and digression, this is the mission we have set ourselves in these Great Notebooks.

It is a delicacy appreciated, it is said, by 99% of palates. Much more than the scorsonère. A good reason to explore the universe: from Easter eggs to Patrick Roger's sculptures, from Ecuadorian cocoa farms in the oven of the bean-to-barist, from the wild pod to the regressive gatal... So, it's time for chocolate.

SUMMARY

• History: THE CHOCOLATE ADVENTURE IN FRANCE

• Meeting: THE POD WHALE BEAN TO BAR: THEY PUT US IN A GOOD PLACE

• Cult Recipes: CHOCOLATE CAKES

  Recipes: THE CAKES
• Sachertorte
• Chocolate and mascarpone cake
• Small pear chocolate fondants
• Brownie-cookie

• Object lesson: A RIDE IN A POD

• Agronomy: COCOA: SENSITIVE CROP

• Survey: CHOCOLATE: ENVIRONMENT, ETHICS AND SHOCK

• The Eye of Delphine Brunet & Eric Fenot: STILL LIFE WITH CHOCOLATE

  Recipes: THE GREAT CLASSICS
• Chocolate Soufflés
• Profiteroles
• Belle Hélène Pear
• Chocolate mousse with whipped cream and chestnut cream
• Small Chocolate Pots of Cream

• Anthropology: EASTER, A GREAT STORY OF EGGS
  
  Recipes: LITTLE TREATS

• Milk Chocolate Covered Cookies
• Chocolate cereal bars
• Chocolate Diamond Shortbread
• Cocoa meringues

• Interview: PATRICK ROGER, LE CHOCOLAT À LA FOLIE

• Science: TEMPERING: THEORY AND PRACTICE

• Recipes: FOR A SNACK

• Hot Chocolate Tea
• Chocolate sorbet
• Chocolate Heart Financiers
• Chocolate Madeleines

• Practical: FOOD AND CHOCOLATE PAIRINGS: HOW NOT TO BE OFF THE MARK?

• Recipes: Chocolate isn't just sweet

• Chili con carne, touch of chocolate
• Beef bourguignon with red wine and chocolate sauce

• Testimonial: CHOCOLATE TOAST

• Big Maintenance: A SQUARE OF CHOCOLATE