Book By World's Premier Fine Chocolate Maker Brings Decades Of Know-how To Enthusiasts Everywhere

Valrhona's hard-earned reputation as world-leader in fine chocolate among discerning chefs, chocolatiers and chocolate lovers is built on decades of innovation and passion. In 1989, the company's commitment to working for, and working with pastry chefs to further the food arts culminated in the founding of Valrhona's chocolate academy in France, L'ecole du Grand Chocolat by Master Chef Fr�d�ric Bau. In its mission to share its collective knowledge and constantly improve the craft for professionals, Valrhona now introduces its very first cookbook. COOKING WITH CHOCOLATE: Essential Recipes and Techniques is an invaluable step-by-step guide to working with chocolate from the faculty of L'ecole du Grand Chocolat that makes this body of knowledge available to chefs as well as students and culinary enthusiasts everywhere.

A cooking school in book form, COOKING WITH CHOCOLATE: Essential Recipes and Techniques is a comprehensive, illustrated reference that gives readers the necessary building blocks and recipes for working with chocolate in the home kitchen. Edited by Fr�d�ric Bau, the creative director and executive chef of l'�cole du Grand Chocolat Valrhona which he founded over twenty years ago, this cookbook was created with his-and the team at L'�cole's-in-depth knowledge and expertise of all things chocolate.

The first portion of the book educates home cooks on the essentials of cooking with chocolate offering step-by-step techniques that cover Chocolate basics; Bonbon Fillings; Decorations; Pastry Doughs and Sponges, Creamy Textures; Mousses; Ice Creams, Sorbets, and Sauces; and Mastering Further Techniques. Each method is explained in both text and instructional photographs, with fourteen further clarified on the accompanying ninety-minute DVD.

Organized into eight sections, the second portion of the book features 100 recipes categorized in three levels of complexity ("Gourmet", "Prestige" and "Expert") allowing readers to begin at any level. Beginning with The Great Classics, and going on to cover Tarts and Tartlets; Shared Delights; Teatime Treats; Iced Desserts; Special Occasions; Candies and Confections; and finally, New Trends. Making it truly user-friendly, every page cross-references techniques, DVD footage, glossary terms, and complementary recipes.

COOKING WITH CHOCOLATE includes practical resources to further round out the book's comprehensiveness-a visual glossary of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate, and the importance of cocoa content; and a detailed index-making this a must-have volume for anyone cooking with chocolate.

ABOUT THE EDITORS: Fr�d�ric Bau is the creative director and executive chef of L'�cole du Grand Chocolat Valrhona. French p�tissier Pierre Herm� contributed to Paris Patisseries and is author of several cookbooks. Clay McLachlan's photographs were featured in French Cooking (Flammarion, 2010). L'�cole du Grand Chocolat Valrhona is a world-renowned pastry and chocolate cooking school.

About Valrhona
Since 1922, Valrhona has produced chocolate couverture in the middle of the famous vineyards of Tain l'Hermitage in the Rhone Valley, France. The company is literally "Aux sources du Grand Chocolat" in its role as a planter, discoverer, selector and blender of fine and rare cocoa beans. Valrhona's commitment is to the creation and enhancement of authentic, intensely-flavored and unique chocolates, and to sustainable business practices. Its tradition of creativity, expertise in taste and a strict adherence to traditional chocolate-making methods makes it the standard bearer in the industry. The brand of choice for the world's most demanding past