PastryRevolution 34 #Chocolate (eBook)
PastryRevolution 34 #Chocolate (eBook)
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Descripción
Descripción
32 authors
40 creations
116 preparations
20 step-by-step processes
423 photographs
31,622 words
Pastry in eBook format
CHOCOLATE SPECIAL
THEORY SECTION
- History
- Cacao tree
- From cacao tree to chocolate
- Products made from cacao beans
- Chocolate tempering
- Chocolate preservation
- Chocolate tasting
- Chocolate preparations
RESTAURANT DESSERTS WITH CHOCOLATE
- Gustavo Sáez (99 Restaurante)
- Jason Brown (Maxwell-made)
- Maurits van der Vooren
- Jordi Roca (El Celler de Can Roca)
- Mario Sandoval (Coque)
- Begoña Rodrigo (La Salita)
- Pepe Solla (Casa Solla)
- Fina Puigdevall (Les Cols)
- Roberto Ruiz (Punto MX)
CHOCOLATE PASTRY
- Paco Llopis (Utopick)
- Alejandro Montes (Mamá Framboise)
- Josep Maria Rodríguez (La Pastisseria)
- Ricardo Vélez (Moulin Chocolat)
- Luis Robledo (Tout Chocolat)
CHOCOLATE BAKERY
- Antonio Cepas (Benipan)
- Ramón Maciá (Better Pan)
- José Roldán (Horno Don Roldán)
- Xavi, Jordi and Toni Plana (Can Plana)
- Rafa Charquero Carlos Sesplugues (El Horno de Julia)
- Florindo Fierro Lola Hortelano (Forn Beltran)
- María Cañizares (Rustic) Mario Tortosa (Forn Europa)
- Xavier and Tomás Pàmies (Forn Sistaré)
- José Antonio Gª (El Horno de José Antonio García)
- Juan Antonio Pérez (La Moderna)
- Marc Padró (Forn de Pa Padró)
- Javi Moreno (Pan Moreno)
- Miguel Chale (Picnic Panes Artesanos)
- Tony Valls ((EPGPB)
- Francesc ALtarriba (Bonblat/Gluten 0%)
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