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作者介绍：

作者Stéphane Leroux 被授于法国MOF奖项，MOF是最有影响力的国际西点权威，只有顶级糕点师中的精英才可以获此殊荣，从1985年起，就开始在法国和比利时的著名餐馆机构里担任主厨，他不仅和比利时队员一起，在2002年和2004年美国拉斯维加斯举办的世界西点大赛中，获得了2002年团体赛的第3名和2004年的银牌，而且他本人在两次比赛中蝉联了巧克力部份的冠军，目前在Belcolade担任技术顾问，他提供的巧克力书不仅是有图片的介绍，还有更多好的理念和想法，这套书分为两册，共计巧克力作品50余个,此书共2册：

第1卷： Matière巧克力： 144页（ 245 x 336毫米） ± 85插图。

第2卷：技术手法： 416页（ 168 x 230毫米） ± 1200插图

 When chocolate becomes matter
A box set signed by Stéphane Leroux
Two books, one passion.

Speechless will come to mind as you flick through the 144 pages of Matière Chocolat, the stunning book by Stéphane Leroux.

At first glance, it’s almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate.Each masterpiece reflects the technical expertise of Stéphane Leroux in bringing matter to life in such striking fashion. “Everything inspires me”, explains Stéphane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers – that stirs his imagination the most.

What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work.

Stéphane Leroux, recognised pastry chef (Compagnon Pâtissier du Devoir du Tour de France), is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection.
With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Matière Chocolat. In the 416 pages of these Design Techniques for Chocolate, Stéphane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick!

More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone.

About Stéphane Leroux

Stéphane Leroux has several prestigious awards to his name – Meilleur Ouvrier de France Pâtissier 2004, and twice winner of the top artistic prize for chocolate creations (2002 and 2004) at the World Pastry Championship in Las Vegas. His current position is technical adviser at Belcolade, however he is also active in other roles, including his position as trainer at the École Supérieure Nationale de la Pâtisserie in Yssingeaux, France. He has taught and given demonstrations in the four corners of the world.

The 2-book box set

VOLUME 1: Matière Chocolat: 144 pages (245 x 336 mm) ± 85 illustrations.

VOLUME 2: Techniques du Décor en Chocolat: 416 pages (168 x 230 mm) ± 1200 illustrations

This laboratory or workshop guide provides more than 40 original techniques from Stéphane Leroux, explained step-by-step using a combination of text and illustrations.

The publication of this book celebrates 20 years of Belcolade.

STÉPHANE LEROUX - MATIÈRE CHOCOLAT
Photographs : Jean-Pierre Gabriel
Texts Stéphane Leroux & Jean-Pierre Gabriel
Design : Jurgen Persijn & Yacine Saïdi
Editions Françoise Blouard
Publication : 30 october 2008.
Matière Chocolat is being published in 6 separate editions:

English ISBN 2-9600487-9-2 EAN 9782960048797
Chinese ISBN 978-2-87510-001-6 EAN 9782875100016
Spanish ISBN 978-2-87510-002-3 EAN 9782875100023
French ISBN 978-2-87510-003-0 EAN 9782875100030
Japonese ISBN 978-2-87510-004-7 EAN 9782875100047
Dutch ISBN 978-2-87510-005-4 EAN 9782875100054

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