For many years, Philippe Bertrand and Philippe Marand found in chocolate a topic big enough to feed their creative ability.

Renown pastry makers, they made their name as chocolate specialists. From Canada to Australia through Japan and Korea, people come from far away to attend their classes at the Barry Callebaut Institute, world leader in cocoa bean processing.

With this book, they unveil today the keys of their exceptional know-how, the fruit of daily practises and their astonishing skills in decoration.

Throughout the book, the two chocolate pastry makers unveil secrets and give tips. Accent is placed on the most delicate manipulations, giving access to difficult techniques. Between pleasure given by this beautiful book and the strictness of the practical work, we will discover a complete book about an ingredient with an forever intact prestige and more...

Language: French and English