Chocolats et confiserie, tome 1 (Diffusés Delagrave)

Chocolats et confiseries,Volume One, Total 130 pages – Combining tradition and innovation, ÉCOLE LENÔTREpresents two volumes of sweet and chocolate based recipes, venturing into contrasts of flavors, materials and textures. From classic, unusual or original ganaches, to chocolate flans, desserts in the dish, moulded sweets, via “bouchéesinch, bars, nougats, pralines, candied fruits, drops and marshallows, artisan confectioner-chocolate makers will find a source of new ideas that will help them better harness the gourmet market. Readers will also discover a few chocolatey touches from ÉCOLE CACAO BARRYand poems by Isabelle Fabre scattered across the pages in multicoloured “bonbonsinch.