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Chocolate - 50 Easy Recipes

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Dark, milk, white. With hints of vanilla or licorice, of coffee or violet. Enhanced with dried fruits, laced with liquor, matched with pears, strawberries, oranges. Is there anything
more
irresistible? What is diving into the paradise of a praline, into the exalting music of a crispy square, into the infinite sweetness of a cup of hot chocolate? What is it to let oneself
be
enveloped by a sensuous mousse, be amazed by chocolate bars with flashes of hazelnuts, covered with a thin veil of caramel, or be pampered by the childlike poetry of a
mountain
of profiteroles? Food of the gods, as the Mayas called it, it was used from the outset for preparing desserts, from the simplest to the most sumptuous. What would life be
without
chocolate? It s hard to imagine. Moreover, it s also difficult just to imagine the endless colours, shapes, and intensities that chocolate can take on: dark, black, milk, white;
tablets,
chocolate drops, ice creams, puddings, creams. Here is a lavishly illustrated volume, in a highly innovative and original design, celebrating the endless tasty variations that will
delight.

About the Author


ACADEMIA BARILLA, founded in Parma, the heart of the so-called Food Valley, is appreciated for its extraordinary food products from Parmesan cheese to Parma ham, to
pasta and various specialties. The academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads
Italy s culinary culture through publications like this one that recount the unequaled gastronomic riches of the country.


Details

Dark, milk, white. With hints of vanilla or licorice, of coffee or violet. Enhanced with dried fruits, laced with liquor, matched with pears, strawberries, oranges. Is there anything more irresistible? What is diving into the paradise of a praline, into the exalting music of a crispy square, into the infinite sweetness of a cup of hot chocolate? What is it to let oneself be enveloped by a sensuous mousse, be amazed by chocolate bars with flashes of hazelnuts, covered with a thin veil of caramel, or be pampered by the childlike poetry of a mountain of profiteroles? Food of the gods, as the Mayas called it, it was used from the outset for preparing desserts, from the simplest to the most sumptuous. What would life be without chocolate? It s hard to imagine. Moreover, it s also difficult just to imagine the endless colours, shapes, and intensities that chocolate can take on: dark, black, milk, white; tablets, chocolate drops, ice creams, puddings, creams. Here is a lavishly illustrated volume, in a highly innovative and original design, celebrating the endless tasty variations that will delight.

About the Author: ACADEMIA BARILLA, founded in Parma, the heart of the so-called Food Valley, is appreciated for its extraordinary food products from Parmesan cheese to Parma ham, to pasta and various specialties. The academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads Italy s culinary culture through publications like this one that recount the unequaled gastronomic riches of the country.

Additional Information
ISBN-10 8854406678
ISBN-13 9788854406674
Number of Pages 128
Author ACADEMIA BARILLA
Publisher White Star
Book Year 2012
Accessories Type Books
Technique Cake Decorating
Supplier Code 8854406678
GTIN 9788854406674
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Chocolate - 50 Easy RecipesChocolate - 50 Easy Recipes
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