This book is divided in two parts: the process of turning cacao to chocolate and chocolate recipes. Readers will learn about the origin of cacao, botanical varieties, and the history of cultivation and consumption. 70 recipes where chocolate is the base ingredient are also included. This unique reference book features cutting edge techniques in addition to step-by-step instructions so a variety of levels can create their own chocolate masterpieces.
Author Biography
Luis Robledo is a Mexican chocolate chef with over 20 years of experience. He is the owner of Tout Chocolat, a high-end artisanal chocolate shop located in one of the busiest areas in Mexico City for its contemporary and avant-garde culinary offer. He has appeared on the list of Top Ten Chocolatiers in North America.
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