Chocolate - Robledo, Luis
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"This book is divided in two parts: the process of turning cacao to chocolate, and chocolate recipes. Readers will learn about the origin of cacao, botanical varieties, and the history of cultivation and consumption, [followed by] 70 recipes where chocolate is the base ingredient ... This unique reference book features cutting edge techniques in addition to step-by-step instructions so a variety of levels can create their own chocolate masterpieces"--Publisher marketing.

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Produktbeschreibung
"This book is divided in two parts: the process of turning cacao to chocolate, and chocolate recipes. Readers will learn about the origin of cacao, botanical varieties, and the history of cultivation and consumption, [followed by] 70 recipes where chocolate is the base ingredient ... This unique reference book features cutting edge techniques in addition to step-by-step instructions so a variety of levels can create their own chocolate masterpieces"--Publisher marketing.
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Autorenporträt
Luis Robledo is a Mexican chocolate chef with over 20 years of experience. He is the owner of Tout Chocolat, a high-end artisanal chocolate shop located in one of the busiest areas in Mexico City for its contemporary and avant-garde culinary offer. He has appeared on the list of Top Ten Chocolatiers in North America.