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FOUR in ONE. On the boundaries of chocolate
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate...
An updated vision of cacao and chocolate, from history and legend to scientific analysis, to understand the reasons and complexity behind working with them in our homes, kitchens, and workshops.
Chocolate. Pasión y ciencia - Enric Rovira
34.00€
An updated vision of cacao and chocolate, from history and legend to scientific analysis, to understand the reasons and complexity behind working with them in our homes, kitchens, and workshops.
This book is the result of Enric Rovira's preparation for his first classes in the Science & Cooking course at Harvard University.
It offers a detailed explanation of cacao cultivation, production, tasting, and health-related aspects.
Academic insights for students and chocolate enthusiasts, accompanied by two more personal and experimental chapters: a recount of his experience at Harvard and recipes where chocolate takes center stage.
Simple and approachable ideas to try at home, featuring creations and memories from Pastisseria Rovira, where he grew up and honed his craft.
- Size
- 23 x 23 cm
- Language
- Spanish
- ISBN-13
- 978-84-09-23612-1
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