Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi café culture The chilling allows the dough

The chilling allows the dough to keep a more defined pattern in your finished bake good

See-through for easy monitoring

The Wooden Reamer is made of solid beechwood

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Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi café culture The chilling allows the doughThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy. This booka complete chocolate course for the home chef from the world renowned professional culinary school Ferrandi Parispresents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opra pastry or molten chocolate cake. From rich chocolate