Pierre Marcolini is Belgium's most acclaimed chocolatier, and his lavishly illustrated tribute to the joy of chocolate has been an international best-seller in French. Now available in English, he reveals trade secrets of the art of fine chocolate making that will inspire home bakers and chocolate lovers alike. From Belgium's finest chocolatier who originated the "bean-to-bar" concept comes this collection of 170 recipes for the very best and most essential chocolate confections as only "the ambassador of Haute Chocolaterie" could contrive.

Chocolat: From the Cocoa Bean to the Chocolate Bar

Cookbooks, Food & Wine

Marcolini, Pierre

Desserts

Rizzoli Universe Promotional Books

From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy— an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

Rizzoli

<ul>
<li>In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes</li>
<li>Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making</li>
<li>Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movement</li>
</ul>Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate. Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (François Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike &amp; Becky (Björn Becker and Julia Mikerova); Millésime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included.

Belgian Chocolate: Bean-to-Bar Generation

Verlinden, Michel

Bibaut, Alexandre

Lannoo Publishers

Chocolat, carnet de voyages: Un tour du monde en 70 recettes

Reference

Encyclopedias & Subject Guides

MARTINIERE BL

Dans le Best Of Pierre Marcolini, découvrez les 10 plus grandes gourmandises de ce chef pâtissier-chocolatier avant-gardiste. À l'aide de pas à pas illustrés, maîtrisez toutes ses techniques et apprenez à réaliser ses recettes signatures. Entrez dans l'univers passionnant et chocolaté de Pierre Marcolini en réalisant son fameux Envol revisité ou encore son élégant Millefeuille Yuzu et praliné aux graines de sésame.

Best of Pierre Marcolini

Celebrities & TV Shows

DUCASSE EDITION

Secretos de Pastelería

Hermé, Pierre

Adam, Christophe

Michalak, Christophe

Conticini, Philippe

Hévin, Jean-Paul

Clech, Camille

Corbière, Romain

Geuffroy, Frank

Heitzler, Claire

Morat, Pierre

Montagud Editores

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Books by Marcolini, Pierre