Chocolate captivates everyone—anyone who claims otherwise is missing out. This sentiment opens Thomas Feller's 'Chocolat comme un Chef' (Hachette), and the stunning cover alone will leave you salivating.
As you flip through the pages, the temptation intensifies. Feller's 50 expertly photographed recipes, progressing from simple to sophisticated, reveal 50 essential chocolate techniques to elevate you to gourmet status. Dreamy names like Tarte au crémeux au chocolat only heighten the allure.
Begin with foundational recipes such as Mi-cuit with chocolate and passion fruit, Chocolate cream and caramel chips with fleur de sel, or Charlotte with chocolate and candied chestnuts. Advance to must-master essentials like Opera, Chocolate Millefeuille, and Chocolate soufflé with vanilla ice cream. Culminate in showstoppers: Chocolate macarons and passion fruit, White chocolate, vanilla, and raspberry log, Chocolate Nougat, and more.
Resist no longer—we're heading straight to the kitchen to bake the Marble cake with a melting heart.
> Thomas Feller, Chocolate Like A Chef, The Cooking School (confirmed), Hachette Cuisine, 2014.
> Price: 16.90 euros.
