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De essentie van chocola

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Leer alles over chocolade!
Verrukkelijke en klassieke recepten, zoals brownies, mousse, tartelettes en cake.
Verschillende vaardigheden en technieken, duidelijk beschreven om al uw desserts te laten slagen. Alle kennis over chocolade, van l'Ecole du Grand Chocolat Valrhona.

l'Ecole du Grand Chocolat Valrhona is opgericht in 1989 en trekt sindsdien professionals aan vanuit de hele wereld om de fijne kneepjes van het werken met chocolade te leren. De school wordt geleid door Frédéric Bau, een van de grootste patissiers en chocolatiers.

Product details

EAN/ISBN:: 9789059565548
Edition:: 1.
Medium:: Bound edition
Number of pages:: 192
Publication date:: 2014-10-01
Publisher:: Fontaine Uitgevers B.V.

EAN/ISBN:: 9789059565548
Edition:: 1.
Medium:: Bound edition
Number of pages:: 192
Publication date:: 2014-10-01
Publisher:: Fontaine Uitgevers B.V.

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