Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

CHOCOLATS ET CONFISERIES:
Chocolates and Confectionery
Volumes 1 and 2
by l'École Lenôtre

Combining tradition and innovation, l'École Lenôtre presents two volumes of sweet and chocolate based recipes, venturing into contrasts of flavors, materials, and textures.

Volume 1 Contains

• Classic ganaches
• Crystallised fruits
• The great classics
• Sugar sweets
• Gums, liquorices, and marshmallow
• Glossary

Volume 2 Contains - Volume 2 is no longer available

• Individual chocolates and bars
• Tarts
• Pralines
• Original ganaches
• Nougats
• Unusual ganaches
• Jams and jellies
• Chocolate desserts
• Candied Fruits
• Glacé chestnuts
• Pralines
• Caramels
• Liqueurs
• Almond pastes
• Disguised fruits
• Desserts in the dish
• Moulded sweets
• Glossary

Artisan confectioners and chocolate makers will find a source of new ideas that will help them better harness the gourmandise market.

Readers will also discover a few chocolaty touches from the Ecole Cacao Barry and poems by Isabelle Fabrescattered across the pages in multi-coloured "bonbons".

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