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Chocolate

Ramon Morato

4.9/5 (19033 ratings)

Description:Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making. Languages: spanish / english Description: The book is divided into six extensive sections: CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS Más de 600 páginas, fotografías paso a paso de las principales técnicas y elaboraciones. Estudios sobre las mousses, trufas, rellenos, materias primas y toda la información sobre las principales técnicas de chocolatería. 230 recetas que incluyen: - Desayunos y meriendas. - Chocolates a la taza. - Confituras. - Tartas individuales. - Bombones. - Turrones. - Snacks. - Postres de restaurante. - Petits-fours.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chocolate. To get started finding Chocolate, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: 611

Format: PDF, EPUB & Kindle Edition

Publisher: grupo vilbo

Release: 2007

ISBN: 8492244364

Description: Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making. Languages: spanish / english Description: The book is divided into six extensive sections: CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIALS Más de 600 páginas, fotografías paso a paso de las principales técnicas y elaboraciones. Estudios sobre las mousses, trufas, rellenos, materias primas y toda la información sobre las principales técnicas de chocolatería. 230 recetas que incluyen: - Desayunos y meriendas. - Chocolates a la taza. - Confituras. - Tartas individuales. - Bombones. - Turrones. - Snacks. - Postres de restaurante. - Petits-fours.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chocolate. To get started finding Chocolate, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Chocolate

Chocolate

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