Recipes from the chocolatier

Recipes from the chocolatier

By
Julien Merceron
Contains
25 recipes
Published by
Hardie Grant Books
ISBN
9781742705804
Photographer
Jean Cazals

At À la Mère de Famille the chocolates could almost take you on holiday, with names like ‘toucans’, ‘waves’, ‘Biarritz rochers’ … They conjure up lazy afternoons (‘croque- TV’) and offer a complete return to childhood: picture lollipops specially designed to be dipped in hot milk. This chapter includes instructions from a professional on how to temper chocolate and make your own chocolate bars! But before you start, we’ll give you the low-down on the essentials, because the art of the chocolatier is not one that can be improvised. You will thus need: couverture chocolate for optimal texture, a sugar thermometer for tempering the chocolate, and an acetate sheet for creating a smooth and shiny end result.

Featured Recipes in this Chapter

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