此版本为最新2014年12月20号出版，这次为第4版印刷。

作者为知名巧克力主厨，分别出版了德英对照，西英对照版本

Technical details

Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant

Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.

Languages: spanish / english

Description: The book is divided into four extensive sections:

CHOCOLATE AS A PRODUCT, CONFECTIONERY, CHOCOLATE MAKING AND RESTAURANT 

Questions:

• Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.

• What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.

• Do you want to change the type of chocolate for a different one without affecting the texture of your product?

• Do you know how to control the activity of water inside a bonbon?

• Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.

- Desayunos y meriendas.
- Chocolates a la taza.
- Confituras.
- Tartas individuales.
- Bombones.
- Turrones.
- Snacks.
- Postres de restaurante.
- Petits-fours.

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