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ABINAO 85% Grand Cru Squares Gift Box

Simply Chocolate

Cookbook by L’École Valrhona Chef Frederic Bau
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All the talent of a great pastry chef embodied in refined and accessible recipes. L’École Valrhona Pastry Chef and Creative Director, Frédéric Bau, invites us to recreate his recipes and play with the multiple textures and aromas of chocolate! The ultimate reference on french chocolate, he divulges his professional techniques and tricks to perfectly master tempering, emulsion.

Simple and sophisticated, the recipes in Simply Chocolate offer a complete chocolate course for the home chef. From rich chocolate ganache to melt-in-your-mouth tarts, this book leads aspiring bakers through every step--from basic to special-occasion skills.

Artist and craftsman, Frédéric Bau is a talented French pastry chef, trained alongside the greatest and in particular Pierre Hermé. Chef Frédéric Bau has been a L'École Valrhona Pastry Chef for more than thirty years.
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