Chocolat

The book explains the four principles of chocolate tasting:

1. Tasting: a sensory journey. The first chapter focuses on the use of our five senses when tasting chocolate. The book explores how the senses are used to the best advantage, what tools help to improve the experience further and explains the language of tasting. This chapter covers all you need to know to appreciate chocolate.

2. Chocolate Partnerships. This section explores the best pairings for chocolate and other ingredients such as wine, spirits, coffee, tea, flowers, cigars, spices and dried fruits.

3. Recipes. A selection of 40 recipes to taste chocolate in all its forms, including basic recipes, cakes, drinks and sweets.

4. Practical section. Hints and tips on how to get the most out of chocolate, including buying advice, how to store it and where to buy it.

Culinary instructor on the science of chocolate at the Agro Paris Tech Science and Industry Institute, author and Chef, St phan Lagorce, shares his knowledge and passion for the topic in 40 exciting recipes, information on the basics of discovering and savoring quality chocolate, and advice on how to buy it, store it, and tricks for cooking with it.

The 40 essential recipes in Chocolat reflect the fundamentals of cooking with chocolate. From the classic Chocolate Fudge and Chocolate Custard Cream to international confections such as Chocolate Mendiants and Chocolate Roulade, St phan's recipes will inspire both beginners and those more seasoned cooks.