{"id":4802586968166,"title":"Chocolat: From the Cocoa Bean to the Chocolate Bar","handle":"chocolat-from-the-cocoa-bean-to-the-chocolate-bar","description":"Pierre Marcolini \u003cbr\u003eEdited by Chae Rin Vincent  \u003cbr\u003ePhotography by Marie-Pierre Morel  \u003cbr\u003eHardcover  \u003cbr\u003e384 pages, 9 x 11 1\/2 full-color photographs  \u003cbr\u003eFebruary 2017\u003cbr\u003e\u003cbr\u003e\n\u003ctable width=\"600\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\" width=\"100%\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"3\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBelgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.\u003cbr\u003e\u003cbr\u003eMarcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy—an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.\u003cbr\u003e\u003cbr\u003eAbout the contributor(s):\u003cbr\u003e\u003cbr\u003ePierre Marcolini is one of the world’s foremost artisanal chocolatiers and has won numerous awards. In 1995, he was crowned World Pastry Champion, and opened his first shop in Brussels. Since then, he has expanded to twenty-eight outlets in Belgium, Japan, France, England, Luxembourg, Monaco, and Kuwait.\u003cbr\u003e\u003cbr\u003eChae Rin Vincent is a leading food stylist and writer working in the French language.\u003cbr\u003e\u003cbr\u003eMarie-Pierre Morel is one of Europe’s best-known photographers specializing in food and interior decor.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr clear=\"\"\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-04-27T20:00:54-04:00","created_at":"2020-04-27T20:00:54-04:00","vendor":"13 Hub Lane ","type":"Book","tags":["Books","Common Ground","Home Decor","Type_Decorative Books"],"price":4000,"price_min":4000,"price_max":4000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31682879160422,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"0847859282","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Chocolat: From the Cocoa Bean to the Chocolate Bar","public_title":null,"options":["Default Title"],"price":4000,"weight":2268,"compare_at_price":null,"inventory_management":"shopify","barcode":"164363664573","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0022\/3222\/1785\/products\/3b3fd697b8d067fe5b727d8badb5d7ce.png?v=1596039391"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0022\/3222\/1785\/products\/3b3fd697b8d067fe5b727d8badb5d7ce.png?v=1596039391","options":["Title"],"media":[{"alt":"Chocolat: From the Cocoa Bean to the Chocolate Bar - 13 Hub Lane | Book","id":6781484367974,"position":1,"preview_image":{"aspect_ratio":0.763,"height":266,"width":203,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0022\/3222\/1785\/products\/3b3fd697b8d067fe5b727d8badb5d7ce.png?v=1588032056"},"aspect_ratio":0.763,"height":266,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0022\/3222\/1785\/products\/3b3fd697b8d067fe5b727d8badb5d7ce.png?v=1588032056","width":203}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"Pierre Marcolini \u003cbr\u003eEdited by Chae Rin Vincent  \u003cbr\u003ePhotography by Marie-Pierre Morel  \u003cbr\u003eHardcover  \u003cbr\u003e384 pages, 9 x 11 1\/2 full-color photographs  \u003cbr\u003eFebruary 2017\u003cbr\u003e\u003cbr\u003e\n\u003ctable width=\"600\" cellspacing=\"0\" cellpadding=\"0\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd align=\"left\" width=\"100%\"\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"3\"\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eBelgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.\u003cbr\u003e\u003cbr\u003eMarcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy—an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.\u003cbr\u003e\u003cbr\u003eAbout the contributor(s):\u003cbr\u003e\u003cbr\u003ePierre Marcolini is one of the world’s foremost artisanal chocolatiers and has won numerous awards. In 1995, he was crowned World Pastry Champion, and opened his first shop in Brussels. Since then, he has expanded to twenty-eight outlets in Belgium, Japan, France, England, Luxembourg, Monaco, and Kuwait.\u003cbr\u003e\u003cbr\u003eChae Rin Vincent is a leading food stylist and writer working in the French language.\u003cbr\u003e\u003cbr\u003eMarie-Pierre Morel is one of Europe’s best-known photographers specializing in food and interior decor.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr clear=\"\"\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Chocolat: From the Cocoa Bean to the Chocolate Bar

Product Description
Pierre Marcolini
Edited by Chae Rin Vincent 
Photography by Marie-Pierre Morel 
Hardcover 
384 pages, 9 x 11 1/2 full-color photographs 
February 2017

From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.

Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.

Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy—an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

About the contributor(s):

Pierre Marcolini is one of the world’s foremost artisanal chocolatiers and has won numerous awards. In 1995, he was crowned World Pastry Champion, and opened his first shop in Brussels. Since then, he has expanded to twenty-eight outlets in Belgium, Japan, France, England, Luxembourg, Monaco, and Kuwait.

Chae Rin Vincent is a leading food stylist and writer working in the French language.

Marie-Pierre Morel is one of Europe’s best-known photographers specializing in food and interior decor.


 

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