Le Petit Larousse du Chocolat (collector's edition) |Le Cordon Bleu School

With a foreword by André Cointreau, President of the international training group Le Cordon Bleu.

170 chocolate-based recipes, all illustrated. They are presented in 6 chapters to offer chocolate in all its forms: cakes and cakes, pies, creams and mousses, frozen desserts, small snacks, sweets and sweets, but also drinks.

A very wide variety of recipes with:

- the great classics known to all (Liège chocolate, profiterole, macaroon, all-chocolate éclair, etc.);
- very simple family recipes (chocolate cake, small pots of cream, truffles, etc.);
- Creations that are more surprising in taste (white chocolate and blood orange desserts, iced verrines with chocolate and apricot compote, chocolate candies with matcha green tea, etc.).

Chef's tips at the end of the recipe give you the trick of the game to make sure you succeed , or even ideas for variations that are all sources of inspiration to customize your recipes.

Throughout the book, we also find the basic technical gestures, all illustrated step by step (how to make choux pastry, chocolate icing...) and at the end, a glossary explaining specific culinary terms.