Chocolats et confiserie, tome 1 - ISBN:2865470512

Chocolats et confiserie, tome 1

Date: 10 April 2011, 02:45

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" Retrouvons ensemble, comme une promesse de retour a l'enfance le gout d'un berlingot, la bonne odeur d'un chocolat tiede, le tendre parfum d'un caramel." (Marcel Derrien et Philippe Bertrand) Alliant tradition et innovation, L'Ecole Lenotre presente, en 2 tomes, des recettes sucrees et chocolatees, osant des contrastes de saveurs, de matieres et de textures. Des ganaches classiques, insolites, originales, aux entremets chocolat, desserts a l'assiette, bonbons moules, en passant par les bouchees, tablettes, nougats, pralines, fruits confits, drops, guimauves, etc., l'artisan confiseur-chocolatier puisera des idees nouvelles pour mieux capter le marche de la gourmandise.
Le lecteur y trouvera egalement des touches chocolatees de l'Ecole Cacao Barry et des poemes d'Isabelle Fabre egrenes au fil des pages en des bonbons multicolores.
"Together, like the promise of a return to childhood, let us rediscover the taste of the 'humbug', the good smell of warm chocolate, the tender scent of a caramel" (Marcel Derrien and Philippe Bertrand)
Combining tradition and innovation, the Ecole Lenotre presents two volumes of sweet and chocolate-based recipes, venturing into contrasts of flavours, materials and textures.
From classic, unusual or original ganaches, to chocolate flans, desserts in the dish, moulded sweets, via "bouchees", bars, nougats, pralines, candied fruits, drops and marshmallows, artisan confectioner-chocolate makers will find a source of new ideas that will help them better harness the gourmandise market. Readers will also discover a few chocolatey touches from the Ecole Cacao Barry and poems by Isabelle Fabre scattered across the pages in multi-coloured "bonbons".

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