by Renaud Morel · Toupargel · tapa blanda · ISBN 4750111010004
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«La cuisine des métiers : Mon chocolatier» is the chocolate-making manual by Renaud Morel, published by Toupargel in paperback (72 pages, in French).
The book explains the craft of the artisan chocolatier: it shows how to work with cocoa, from the bean and roasting to creating pralines and other delicacies. It combines explanations with illustrations and covers aspects such as chocolate aromas and workshop techniques.
The work belongs to the La cuisine des métiers collection and was published in 2007. The texts are translated by Florence Sénès and it includes illustrations by György Jankovics.
For pastry and gastronomy enthusiasts who want to approach chocolate work, both out of curiosity and practical interest.
