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Valrhona Book – Fusion Chocolate

R3,499.00

For the first time in the history of cookbooks, chocolate was given the starring role in the creation of a dish. And here, we are not talking pastry, but savory dishes. Moreover, it is not used to give the finishing touch to the texture of a sauce, but holds sway in its own right, constituting the very heart and soul of the dish around which a whole world of flavors and tastes will accompany meat, fish and other ingredients. The author, Frédéric Bau, is the illustrious executive pastry chef and director of l’École du Grand Chocolat Valrhona. He is also the author of the emblematic publication, Au Coeur des Saveurs already a classic, devoted to pastry and dessert making. Frédéric Bau, as head of this prestigious school, knows about cooking with chocolate better than most. The author also imparts, with his usual efficiency, precise techniques in chocolate-making; simple indications and facts, so one can begin to understand the four concepts which are essential to master when manipulating this fascinating material and which, from now on, goes straight to the summit of contemporary cooking.

Description

Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922.
Created by and for pastry chefs, Valrhona dedicates all of its expertise, high standards, and passion to culinary professionals, making each taste an exceptional experience. Chosen by the best chefs and confectioners worldwide for its aromatic range constantly enhanced by innovations, Valrhona seeks to promote the gastronomic advancement of mankind by offering a variety of chocolate flavours that are unique and recognizable and which create ever-higher pleasure and wonder.
As part of an ongoing concern for dialogue and ethics, Valrhona relies on long-term co-development relationships with planters and leading chefs, respecting both man nature.
A trailblazer for over 25 years, l’Ecole Valrhona invents, records, and preserves the knowledge and techniques essential to all chocolate professions. Its pastry chefs criss-cross the globe meeting with professionals to share know-how and expertise, driven by a boundless desire for mutual enrichment.
With the creation of the Cite du Chocolat in 2013, Valrhona carried on this long-standing commitment and continues to provide a unique and lively venue for those who wish to discover the richness of chocolate and its applications.

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