Matiere Chocolat By Stephane Leroux


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Matiere Chocolat By Stephane Leroux


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Matiere Chocolat By Stephane Leroux

In 2006, I had the opportunity to work with Araki, a Japanese shop that, in this era, was the perfect shop for me, the right balance between a traditional Japanese place for chocolate and the right appearance.

11. The Belgian Chocolate Makers:I am fascinated by the role of chocolate in their history, how they combine the knowledge of many things, know how to innovate and create new things. Because of its great physical and chemical properties, it can be used in almost every process that might be performed in order to make something else. This gives the Belgian chocolate makers such a unique role in the world of chocolate. They know more than any other chocolate makers about using chocolate to make new things such as a tarte dans un ganache.

12. Pour un Bordel:Swiss Chocolate Makers Made in Switzerland, a chocolate company that specializes in artisan and high quality chocolate. In the past, their spread was much softer and much more spread out. Now they make products that are firmer and have a much tighter consistency. They use chocolates that are mixed with flavors such as orange or coffee, but their specialty is the 300 types of chocolate truffle that they make which are mostly made by hand. Around a quarter are made with chocolate from the children’s workshop, and they can even make original truffles using their own chocolate. They are also famous for their pastry’s and cookie’s made with that same chocolate. In 1984, they started making truffles (and other things) using cocoa butter and sugar and it took off. They have a line of truffles to serve as gifts for weddings, birthdays, holidays or just to make your special day that little bit more special. (Image credit: Chocolat dans le Soleil )

Choco-Story, the gourmet chocolate museum, recounts 4000 years of the history of cocoa and chocolate in words, pictures and flavours. The museum immerses its visitors in the amazing world of chocolate and leads him through a fascinating voyage over the ages. The experience is intense and awakens the senses..
In both books, there are beautiful and creative, and that breaks the impression of uniformity, but also of monotony, by making sure the step-by-step instructions will give a result that is never identical. This allows the creativity and the authors allow the variations to appear, and not only, that the pieces are completely differently, but also that the use of materials, atmospheres, densities, textures, and even times are different. This is creative, not by yielding to the perfections of one author, but by making the best of all the creativity of all authors, which is not always a good thing. Especially the second volume, which has a great variety of presentations, either in the step-by-step instructions or in the creativeness of the author. In addition, in both books the idea is a combination of art and science, and therefore each piece is a real work of art. Thus, the next time you buy chocolate, it’s important to look at the images, not to read about the colors and textures of the pieces, especially for those who usually only look at the price, and of course to read the credits. This may sound simplistic, but it’s well worth it. And it’s also interesting to find the creators and make inquiries on how they work, something that must be an amazing experience, depending on the network. After all, because you can be everything in the world, your partner, your family or friends, or your enemy, we do not judge the artist on the basis of certain attitudes that may please some or offend others, but instead on the level of his work. Your, your partner, your family or friends, or your enemy … At the end of the day, there is no room for prejudice. For those who care to read the complete catalog, the first volume is available in paperback and the second in hardcover.
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Autore dell'articolo: linsneel

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