Chocolat

A decadent cookbook in a unique and sumptuous package, Chocolat an inspired gift for both connoisseurs and chocoholics.

Culinary instructor on the science of chocolate at the Agro Paris Tech Science and Industry Institute, author and Chef, Stéphan Lagorce, shares his knowledge and passion for the topic in 40 exciting recipes, information on the basics of discovering and savoring quality chocolate, and advice on how to buy it, store it, and tricks for cooking with it.

The 40 essential recipes in Chocolat reflect the "fundamentals" of cooking with chocolate. From the classic Chocolate Fudge and Chocolate Custard Cream to international confections such as Chocolate Mendiants and Chocolate Roulade, Stéphan's recipes will inspire both beginners and those more seasoned cooks.

A decadent cookbook in a unique and sumptuous package, Chocolat an inspired gift for both connoisseurs and chocoholics.

Culinary instructor on the science of chocolate at the Agro Paris Tech Science and Industry Institute, author and Chef, Stéphan Lagorce, shares his knowledge and passion for the topic in 40 exciting recipes, information on the basics of discovering and savoring quality chocolate, and advice on how to buy it, store it, and tricks for cooking with it.

The 40 essential recipes in Chocolat reflect the "fundamentals" of cooking with chocolate. From the classic Chocolate Fudge and Chocolate Custard Cream to international confections such as Chocolate Mendiants and Chocolate Roulade, Stéphan's recipes will inspire both beginners and those more seasoned cooks.

Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.