Joël Bellouet and Jean-Michel Perruchon have done it again! These two incredibly artistic pastry chefs have produced a new, wonderful repertoire of chocolate creations, in all their different forms and shapes:

• dessert
• small cakes
• plated desserts
• verrines
• chocolate candies
• artistic showpieces

Additionally you will find construction diagrams, full-color photographs of the finished pieces, descriptive and detailed instructions in English and French, and a final section of chocolate techniques, with step-by-step color photos.

This beautiful new chocolate book by Joël Bellouet and Jean-Michel Perruchon is a must for the pastry chef, and for the chocolatier.

Features

• 338 pages of cakes, desserts, verrines, petits fours, chocolate candies and more from two of the most acclaimed chocolatiers in France today
• Full page, full color photos illustrate the finished pieces
• Construction diagrams are shown for the relevant cakes, verrines, desserts and miniature cakes, in color, showing all of the layers in the complete assembly
• Separate section of techniques shown in progressive full color photos
• Unique section contains fabulous decorative chocolate centerpieces
• Detailed text is in English and French

Also available in Spanish: Todos los Sabores del Chocolate

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