Chocolate de alta costura de William Curley

Chocolate de alta costura de William Curley.

A range of chocolate creations from one of the world's leading master chocolatiers: recipes adapted for the home baker to make chocolate bars and confections, petits fours and bites, cakes and tarts, sponges and biscuits.

Couture truffles and chocolates infused with classic and original ingredients such as Japanese black vinegar, lemongrass and ginger, apricot and wasabi, as well as sea-salt caramel.

Exquisite ingredients and striking photography raise chocolate-making to an art form.

William Curley reveals the processes behind his extraordinary chocolate creations, along with the secrets and techniques that underpin his exquisite recipes. A four-time winner of the Academy of Chocolate award for the best chocolatier in the United Kingdom, Curley is an innovator in this art. The book opens with a guide to the unique qualities of fine chocolate, setting out the range of depth, intensity and sophistication across the different varieties of cocoa bean, while advising on the best chocolate to use to recreate the recipes.

Step-by-step instructions and photographs cover every technique, from tempering to a basic ganache, before presenting the full range of tempting recipes, from truffles, chocolates, bars and confections, petits fours and bites, sponges and biscuits, cakes and tarts, to sauces and drinks, with everything from classic, simple varieties to sophisticated, spectacular ones.