La Maison Du Chocolat: Transcendent Desserts by the Legendary Chocolatier contains a history of La Maison du Chocolat and a number of intriguing recipes for ganache, pastries, and cakes. His observation that “ganache is only chocolate and cream but it is what you do with those two ingredients after careful study and mastery” is the key to his craft. One of only three 5-bar recipients from the prestigious Club de Croquers du Chocolat, this book gives a small inkling as to why.

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