The Chocolate School - Le Cordon Bleu - Le Cordon Bleu School

THE BOOK: Chocolate Liège, muffins, merveilleux, religieuses, macarons, crispy rochers, vacherin glacé, mille-feuille, bûche… What if you could make all these chocolate treats yourself? Le Cordon Bleu school opens its doors to you: discover all the techniques to make your favorite chocolate desserts and confectionery!

• Detailed basic techniques for learning how to prepare ganache, temper chocolate, mold chocolate candies, create shavings, fans, and other decorations… • Essential and reimagined recipes, iconic international recipes, and special gourmet coffee recipes, as well as more elaborate creations for special occasions. • Step-by-step photos to clearly visualize even the most complex recipes. With over 210 step-by-step photos. Founded in Paris in 1895, Le Cordon Bleu is an international network of schools dedicated to training for various professions in the culinary arts, hospitality, and restaurant industries. The teaching staff consists of renowned chefs and international gastronomy professionals. Chocolate Liégeois, muffins, merveilleux, religieuses, macarons, rochers glacés, vacherin glacé, mille-feuille, bûche… What if you made all these chocolate treats yourself? Le Cordon Bleu school opens its doors to you: discover all the techniques to make your favorite chocolate desserts and confectionery!

• Detailed basic techniques for learning how to prepare ganache, temper chocolate, mold chocolate candies, make shavings, fans or other decorations…

• Essential or revisited recipes, iconic recipes from around the world or special gourmet coffee recipes, but also more elaborate pieces for special occasions.

• Step-by-step photos to clearly visualize even the most complex recipes. With over 210 step-by-step photos. Founded in Paris in 1895, Le Cordon Bleu is an international network of schools dedicated to training for various careers in the culinary arts, hospitality, and restaurant industry. The teaching staff consists of renowned chefs and international gastronomy professionals.

THE AUTHOR: Founded in Paris in 1895, Le Cordon Bleu is an international network of schools dedicated to training for various careers in the culinary arts, hospitality, and restaurant industry. The Cordon Bleu teaching team is comprised of renowned chefs and internationally acclaimed gastronomy professionals. They impart advanced knowledge and skills and instill in their students a passion for the culinary arts on a daily basis.