{"product_id":"pastryrevolution-34-chocolate-ebook","title":"PastryRevolution 34 #Chocolate (eBook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e32 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e116 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e20 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e423 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003e31,622 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePastry in \u003cstrong\u003eeBook\u003c\/strong\u003e format\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cstrong\u003eCHOCOLATE SPECIAL\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eTHEORY SECTION\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- History\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Cacao tree\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- From cacao tree to chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Products made from cacao beans\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate tempering\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate preservation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate tasting\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Chocolate preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eRESTAURANT DESSERTS WITH CHOCOLATE\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Gustavo Sáez (99 Restaurante)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jason Brown (Maxwell-made)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Maurits van der Vooren\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Jordi Roca (El Celler de Can Roca)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Mario Sandoval (Coque)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Begoña Rodrigo (La Salita)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Pepe Solla (Casa Solla)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Fina Puigdevall (Les Cols)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Roberto Ruiz (Punto MX)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCHOCOLATE PASTRY\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Paco Llopis (Utopick)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Alejandro Montes (Mamá Framboise)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Josep Maria Rodríguez (La Pastisseria)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ricardo Vélez (Moulin Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Luis Robledo (Tout Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cu\u003eCHOCOLATE BAKERY\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Antonio Cepas (Benipan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Ramón Maciá (Better Pan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Roldán (Horno Don Roldán)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavi, Jordi and Toni Plana (Can Plana)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Rafa Charquero Carlos Sesplugues (El Horno de Julia)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Florindo Fierro Lola Hortelano (Forn Beltran)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- María Cañizares (Rustic) Mario Tortosa (Forn Europa)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Xavier and Tomás Pàmies (Forn Sistaré)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- José Antonio Gª (El Horno de José Antonio García)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Juan Antonio Pérez (La Moderna)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Marc Padró (Forn de Pa Padró)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Javi Moreno (Pan Moreno)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Miguel Chale (Picnic Panes Artesanos)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Tony Valls ((EPGPB)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e- Francesc ALtarriba (Bonblat\/Gluten 0%)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default 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