---
product_id: 6944780
title: "Chocolate Master Class: Essential Recipes and Techniques"
price: "€ 117.00"
currency: EUR
in_stock: true
reviews_count: 13
url: https://www.desertcart.fi/products/6944780-chocolate-master-class-essential-recipes-and-techniques
store_origin: FI
region: Finland
---

# Chocolate Master Class: Essential Recipes and Techniques

**Price:** € 117.00
**Availability:** ✅ In Stock

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- **What is this?** Chocolate Master Class: Essential Recipes and Techniques
- **How much does it cost?** € 117.00 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/6944780-chocolate-master-class-essential-recipes-and-techniques)

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## Description

Chocolate Master Class: Essential Recipes and Techniques [Ecole Grand Chocolat Valrhona, Bau, Frederic, McLachlan, Clay, Haubourdin, Julie] on desertcart.com. *FREE* shipping on qualifying offers. Chocolate Master Class: Essential Recipes and Techniques

Review: then Chocolate Master Class will make you a better human being - We get our chocolate fix in many ways. That snatch of something on the side at the checkout stand of the supermarket. I cookie jar awaiting a midnight raid. A Sunday spent in the kitchen fashioning cake and frosting, perhaps to receive candles for a special day. And some of us wish we could go to France to chocolate school and really, really learn how to become a chocolate master. This important book, Chocolate Master Class, helps you begin fulfilling those dreams. Edited by Frédéric Bau of the École du Grand Chocolat Valrhona, this is an intense book. It won’t necessarily make you a chocolate professional, but you could boast of having a master’s degree in chocolate. The subtitle for this volume is Essential Recipes and Techniques. That is precisely what you get. First, a set of techniques, one per page, clearing giving you directions to manage your chocolate journey: how to melt, temper and mold. How to make ganache and cake batter, pastry cream and sauces. How to do these things and, equally important, why you need to do them. Tempering chocolate is not an option but a necessity. Then, it is off to the actual recipes. And here there is a twist. The recipes are NOT organized by cakes, cookies, ice cream … No, the recipes are arranged by texture: velvety, moist, melt-in-the-mouth, crunchy, and creamy. When you think about it, isn’t that one of the pleasures of chocolate? The snap of a hard slab, the stickiness of a caramel, the utter smoothness of a mousse. The recipes here are sophisticated, even the brownies have a complicated set of ingredients: both white and brown sugar, both bittersweet chocolate and cocoa powder. There’s a Chocolate Cream with Jelled Coffee that sounds a bit different — and the recipe itself surely is.. The Hazelnut Waves are a composed cookie: almond shortcrust pasty topped with hazelnut cream topped with milk chocolate ganache. Or a Walnut, Caramel and Coffee-Chocolate Tart that will pull the crowns off your teeth. And you can drink your chocolate, too. There are lovely hot chocolate recipes but I’m fond of the Café con Coco: iced espresso shaken with a chilled cocoa made with bittersweet chocolate and cocoa powder. If you ever have to pull an all-nighter and need caffeine, this is your beverage. If chocolate is your passion, if not your addiction, then Chocolate Master Class will make you a better human being. And surely a happier one. For more cookbook reviews and thousands of recipes, please visit Cooking by the Book. You’ll discover how we do Culinary Team Building for corporate teams!
Review: Great for chocolate lovers! - Great book, quick shipping. I like the information about chocolate as well as all the great recipes. Might be too basic for advanced chefs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #3,339,631 in Books ( See Top 100 in Books ) #818 in Chocolate Baking #873 in Confectionary Desserts |
| Customer Reviews | 4.5 4.5 out of 5 stars (59) |
| Dimensions  | 7.7 x 0.9 x 9.7 inches |
| Edition  | Translation |
| ISBN-10  | 2080202014 |
| ISBN-13  | 978-2080202017 |
| Item Weight  | 2.04 pounds |
| Language  | English |
| Print length  | 192 pages |
| Publication date  | October 14, 2014 |
| Publisher  | Flammarion |

## Images

![Chocolate Master Class: Essential Recipes and Techniques - Image 1](https://m.media-amazon.com/images/I/712b6y6EZCL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ then Chocolate Master Class will make you a better human being
*by M***N on June 28, 2017*

We get our chocolate fix in many ways. That snatch of something on the side at the checkout stand of the supermarket. I cookie jar awaiting a midnight raid. A Sunday spent in the kitchen fashioning cake and frosting, perhaps to receive candles for a special day. And some of us wish we could go to France to chocolate school and really, really learn how to become a chocolate master. This important book, Chocolate Master Class, helps you begin fulfilling those dreams. Edited by Frédéric Bau of the École du Grand Chocolat Valrhona, this is an intense book. It won’t necessarily make you a chocolate professional, but you could boast of having a master’s degree in chocolate. The subtitle for this volume is Essential Recipes and Techniques. That is precisely what you get. First, a set of techniques, one per page, clearing giving you directions to manage your chocolate journey: how to melt, temper and mold. How to make ganache and cake batter, pastry cream and sauces. How to do these things and, equally important, why you need to do them. Tempering chocolate is not an option but a necessity. Then, it is off to the actual recipes. And here there is a twist. The recipes are NOT organized by cakes, cookies, ice cream … No, the recipes are arranged by texture: velvety, moist, melt-in-the-mouth, crunchy, and creamy. When you think about it, isn’t that one of the pleasures of chocolate? The snap of a hard slab, the stickiness of a caramel, the utter smoothness of a mousse. The recipes here are sophisticated, even the brownies have a complicated set of ingredients: both white and brown sugar, both bittersweet chocolate and cocoa powder. There’s a Chocolate Cream with Jelled Coffee that sounds a bit different — and the recipe itself surely is.. The Hazelnut Waves are a composed cookie: almond shortcrust pasty topped with hazelnut cream topped with milk chocolate ganache. Or a Walnut, Caramel and Coffee-Chocolate Tart that will pull the crowns off your teeth. And you can drink your chocolate, too. There are lovely hot chocolate recipes but I’m fond of the Café con Coco: iced espresso shaken with a chilled cocoa made with bittersweet chocolate and cocoa powder. If you ever have to pull an all-nighter and need caffeine, this is your beverage. If chocolate is your passion, if not your addiction, then Chocolate Master Class will make you a better human being. And surely a happier one. For more cookbook reviews and thousands of recipes, please visit Cooking by the Book. You’ll discover how we do Culinary Team Building for corporate teams!

### ⭐⭐⭐⭐⭐ Great for chocolate lovers!
*by A***S on March 8, 2016*

Great book, quick shipping. I like the information about chocolate as well as all the great recipes. Might be too basic for advanced chefs.

### ⭐⭐⭐⭐⭐ Love it.
*by A***S on May 7, 2017*

Photos and recipes plus creativity in this book with easy steps and explanation of everything. I feel happy with this purchase.

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-28*