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Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

We would like to thank you, the readers of this book, who have devoured the recipes with your eyes and will now go on, we hope, to regale your guests with your creations.

Thank you to all the team at Flammarion, in particular Liza Person for your patience and Valérie de Sahb for your confidence in us.

Much appreciation, of course, to Eve-Marie for the tender loving care you have shown our words in your texts and to Clay for showcasing our creations with such artistry.

To complete this book in such a short time we were privileged to have the precious help of all the staff of the École du Grand Chocolat in Tokyo and in Tain. Thank you to you all.

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