Cacao, Pierre Marcolini

A delicious immersion into the world of cocoa by the great creator Pierre Marcolini.

From bean to bar is the singular path Marcolini follows to reveal the aromas of the world's finest plantations. The former patisserie world champion shares his manufacturing secrets in this book so that everyone can learn to roast, knead and temper their own chocolate.

Through a journey to the heart of the cocoa terroirs to discover ten Grands Crus (from Mexico to Indonesia, by way of Cameroon or Madagascar), Pierre Marcolini offers the finest recipes for mastering every version of chocolate — crunchy, creamy, in a sauce and so on — and for making sumptuous cakes, chocolates, savoury dishes and other sweets.

Hay-smoked beans, Land of cocoa, Chocolate puff pastry, Sacher with medlars, Rustic chocolate bar with raw beans, Chocolate and candied fennel ice cream, Truffles with black sesame and sake, Cocoa infusion, Breaded cod loin with cocoa and up to 170 more creations.

An initiation led by the master, enhanced by the magnificent photographs of Marie Pierre Morel.

Pierre Marcolini, born in 1964 in Charleroi, Belgium, into a family of Italian origins, knew from the age of 14 that he wanted to become a chocolatier. In 1983, after finishing his studies, he became a pastry chef and began working alongside many of the finest professionals in Belgium. Pierre Marcolini's achievements have been recognised by his peers with awards such as "Best Apprentice in Belgium" in 1988, as well as "Best Worker in Belgium" (the youngest ever to receive it), and in 1995 he was crowned "Patisserie World Champion".

Marcolini has always gone against the grain: at the start of the 21st century, he decided to create his chocolates following the "bean to bar" philosophy, selecting the beans in person and working carefully through every process to reach the final product. His perfectionism, creativity and professional ethics have made him an ambassador for the art of fine chocolate making. This edition is published in Spanish.