Philippe Bertrand and Philippe Marand are known in their profession as chocolate specialists. You will discover the surprising properties of cocoa butter, entirely vegetable, found in us natural state in cocoa beans that allows it to replace gelatine. An innovation that should mark a turning point for professionnal pastry chefs. You will learn how to use it in daily for making desserts whether they have chocolate on or not! that cannot be compared for their fineness, with flavours and perfumes perfectly preserved. You will find 34 recipes for entremets and plated desserts, accompanied by how to do it, filmed and on the CDRom (separately sold CDRom).

In 3 languages: French, English and Spanish.

Mac & PC compatibility.

Conditionnement: Unit