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Encyclopedia of Chocolate

by Bau, Frederic hardback, pages
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  9782080203663 
Editions Flammarion 
28/06/2018 
France 

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Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker’s secrets (marbling, faultless cake crusts, beating egg whites, and more). Each method is explained in text and photographs.