It is often associated with our childhood, and it continues to be a part of our lives: cocoa provides us with many emotions from the very first taste. Thanks to Belgian chocolatier Pierre Marcolini, chocolate will hold no more secrets for you! Cacao, from bean to bar will make your report on this fascinating ingredient more accessible, and you can claim the title of chocolatier-pastry chef. A magnificent discovery offered by Éditions de La Martinière, we highly recommend it!
Cacao, from bean to bar invites us to discover chocolate in all its forms. You can find certain well-known classic recipes, completely revisited by the great Belgian chocolatier Pierre Marcolini. Fond of playing with a mix of flavors, he introduces us to sweet and savory desserts, sometimes sprinkled with spices.
The chocolatier has chosen to tell the story of the cocoa he selects from several countries. A detail that stands out, as we learn about the raw material for the recipes. As you turn the pages of the book, travel through Mexico, South America, via Cameroon, and Madagascar to land in Vietnam and Java. Meeting producers is what is important to Pierre Marcolini, and it is this sharing that he wanted to convey in Cacao, from bean to bar.
Making your own chocolate can be daunting… Pierre Marcolini shows us that it's within everyone's reach with technical recipes that are easy to understand and follow. You'll be guided step by step in creating your culinary masterpieces. Magnificent photos by Marie Pierre Morel perfectly illustrate the recipes and simply make our mouths water in anticipation!
Les Éditions de La Martinière have included a table of contents at the beginning of the book so readers can know which country they are traveling to and what recipe can be made from a bean from Peru or Cuba, for example. Cacao, from bean to bar It's also very playful, as some pages are dedicated to the history of cacao, its journey in the producing country, and also with the chocolatier, simply to discover how the bean becomes a bar.
Cacao: From bean to bar from Pierre Marcolini for La Martinière Editions, 39.90 euros
