From the acclaimed chocolatier and patissier Frédéric Bau, creator of Au Coeur des Saveurs comes this wonderful new perspective on chocolate—Fusion Chocolate—the first professional proponent of chocolate cuisine.

Its not just a question of desserts, but rather savory cuisine, with chocolate playing a central role. Transformed from being the "final touch" in the texture of a sauce to being the star of the dish, exalted in all its splendor, a new world of aromas and flavors is created around chocolate, adeptly pairing it with meats, fish and many other surprising ingredients.

Frédéric Bau, the celebrated head pastry chef and director of L'Ecole de Valrhona, undoubtedly knows more than anyone concerning chocolate and its application in sweet or savory cuisine. Hundreds of high quality full-color photographs by Jean Bernard Lassara bring this new concept to life. Complete directions are given for each recipe, and ingredients are listed in pounds and ounces.

Professional chefs will love this opportunity to widen their horizons and develop a new and unusual repertoire—to present an unforgettable experience for their clients.

Contents

Finding the Way

Chocolate Techno

• The History
• The "Bouquet" of Chocolate
• The Right Touch

The Menu

• A Chocolate for Every Dish
• Hors d'Oeuvres
• Cold Appetizers
• Hot Appetizers
• Water
• Earth
• Cheeses
• Sweet Delights
• Mignardises

Basic Recipes

Flavor Combinations

Index of Preparations

Index

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