Chocolate

Laurence Alemanno - Collection Dix façons de les préparer

24 pages, parution le 10/04/2019

Ajouter à une liste

Expédié sous 9 jours

Livraison à partir de 0,01€ dès 35€ d'achats
Pour une livraison en France métropolitaine

QUANTITÉ

Résumé

The cacao tree appeared so long ago on the earth that no one remembers when it first appeared. It was far before the first humans appeared, most likely in the Upper Amazon basin, in the midst of the wet, hot tropical forest! When and how mankind got the idea to extract the nibs from the pod and eat them is difficult. Over time, chocolate began to take on different shapes and compositions. Making « modern » chocolate bars takes a lot of time and has many steps. As soon as they are freed from their pod, the cacao nibs ferment for a few days and then are dried in the sun. The beans are then cleaned, sorted and roasted to release the famous chocolate aroma! Shelled and ground while still hot, they are transformed into a cacao paste to which sugar and cacao butter is added. This mixture is then refined, conched, tempered - so that the chocolate remains smooth and shiny - and finally molded. Cocoa powder is produced from the hot pressed cacao paste, which enables the producers to extract the fatty parts, i.e. the cacao butter. White chocolate is made from cacao butter mixed with milk and sugar. Here's my wish for you to have fun making and enjoying these dishes. And keep in mind that a recipe is always a starting point - you have the right, even the duty, to change it as you like!

Sommaire

Hot Goat Cheeses Hot Chocolate / Cold Chocolate Nicely Rounded Brioches Filled with Chocolate And my Auntie Laurence Came into the World Feed Your Man Rum, Coffee and Chocolate... The Quickest Solution for the Chocolate Munchies Apples and Pears and Chocolate -- Oh My! A Daring Savory Tart, Colored with Chocolate When Chocolate Cake Becomes Magic Four Cookies with American Berries and Nuts

Voir tout

Replier

Caractéristiques techniques

	PAPIER
Éditeur(s)	Les éditions de l'Epure
Auteur(s)	Laurence Alemanno
Collection	Dix façons de les préparer
Parution	10/04/2019
Nb. de pages	24
Format	12 x 21.4
Couverture	Broché
Poids	65g
EAN13	9782352553236