Sweet Gold 2 - Pralinen, Marzipan, Eis
People who think that they know all about chocolates should try those made by Bernd Siefert and will realise that his chocolates are
exceptional. They look like small gems of pleasure, have a heavenly taste and make you want to have more.
Marzipan is one of the most creative substances used in confectionery. Bernd Siefert gives a step-by-step demonstration of how to make
small sculptures that can be used as the crowning glory for any gateau or provide
exquisite side decorations to a buffet or simply sell well.
ice cream – in the case of Bernd Siefert this simple word conjures up wonderful deserts with a great variety of creations.
This 2nd book of the series is a perfect complement to the first one. Again his creations have the flair of a true master and are a must for
confectioners and pastry chefs.
Albert Adria, Chief Pastry Chef at El Bulli in Spain, comments on the 1st book of the series: “An achievement only Bernd Siefert can
accomplish – no doubt an offering to all our senses.”

 
Sweet Gold
Volume Two

Chocolates, Ice Cream, Marzipan
by Bernd Siefert
text in English and German
The finest confections and patisserie - Bernd Sieferts' creations are works of art: innovative, modern, exceptional and a true delicacy. The second volume of the Sweet Gold series covers chocolate, ice cream, and marzipan pieces.

45 chocolate creations
37 ice cream compositions
15 marzipan pieces

Illustrated step-by-step instructions are given for all pieces shown in this book. Ingredients are given in metric units. Construction details are visually provided for each recipe. This is a wonderful sourcebook of ideas for the professional pastry chef and chocolatier.