Belgian chocolate : bean-to-bar generation

Fiche technique

Format : Relié
Nb de pages : 223 pages
Poids : 1120 g
Dimensions : 20cm X 28cm
ISBN : 978-2-39025-072-2
EAN : 9782390250722

Belgian chocolate

bean-to-bar generation

De Pierre Marcolini, Michel Verlinden,

Chez Lannoo

Paru le 02/11/2018

Relié 223 pages

photographies Alexandre Bibaut

Tout public

Quatrième de couverture

Everything starts with the cocoa bean. It is the main inspiration for the enticing story of chocolate.

Pierre Marcolini inspired us to introduce a new generation of Belgian chocolate makers to you, who all adhere to the Bean-to-bar principle :

Cédric De Taeye
Chocolatier M
Chocolatoa
Darcis Chocolatier
Deremiens
Legast artisan chocolatier
Mi Joya
Mike et Becky
Millésime Chocolat
Pierre Marcolini
The Chocolaté Line
Van Dender
ZUUT

Without a pre-established model, as the process no longer exists, these 13 chocolate makers set out to reinvent chocolate, like culinary veritable whistle-blowers. Find out more about their technique, their expertise, their specialities and their ideas on their profession in this book. Moreover, every chocolate maker has agreed to share three of his best savoury and sweet recipes with readers.

Biographie

Pierre Marcolini is a renowned Belgian pastry chef and chocolatier.
He won the Coupe du Monde de la Patisserie [the World Pastry Cup) in 1995 and received the honorary title of Officer of the Order of Agricultural Merit in 2015.
Marcolini travels the world in search of the best and rarest cocoa beans for use in his delicious chocolates.

Michel Verlinden is a journalist specialised in gastronomy and arts. He is the author of, among others, the « Artisan Beers », « Artisan Liquors » and « Artisan Cheeses » series at Éditions Racine.

Alexandre Bibaut has been a culinary photographer for over 10 years. To date, he has worked on 10 culinary books, dividing his time between editorial and advertising photo shoots.