Chocolate Master Class: Essential Recipes and Techniques — Frédéric Bau, Executive Chef, l'École du Grand Chocolat Valrhona

If you adore the best chocolate, love making divine desserts with chocolate and you can't make it to the chocolate master classes that top-tier French chocolatier Valrhona offers at London's Cookery, then this book will be a true treat for you!  

The ultimate chocolate cookbook from L’École du Grand Chocolat Valrhona — which is a world renowned training center for the art of patisserie and chocolate — and Frédéric Bau, — founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona — who is widely regarded as one of the best chocolatiers in the world. (He previously worked with Pierre Hermé at Fauchon). If you LOVE great chocolate, all of these names and places will mean something to you immediately!

From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook who enjoys crafting chocolate dishes that bring oohs and ahhs and a round of OMG! an authoritative master class in working with chocolate. Beginners will begin their journey with the best!

Chocolate Master Class features a dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. 

There are 70 recipes that are arranged by texture—moist, velvety, unctuous, crunchy, creamy— and make it easy to perfect the ideal chocolate delicacy for every occasion.

The recipes range from mendiant candies to truffle hearts, from bitter sweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. 

Chocolate Master Class is an essential guide for chocolate lovers who want to learn how to turn their adoration and obsession into oh-so-delish works of art! 


  • Condition: New.  Hardback
  • Edition: First Edition - October, 2014
  • Publisher: Flammarion
  • ISBN-13: 978-208-020-201-7
  • Pages: 192
  • Dimensions: 7.9" inches X 1" inche X 9.8" inches
  • Rating:★★★★ (See FAQs)
  • Frédéric Bau, founder, creative director, and executive chef of l’École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon.
  • Julie Haubourdin is a professional pâtissière and former member of L’École du Grand Chocolat Valrhona.
  • Clay McLachlan’s photographs have been featured in Food & Wine, Condé Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques.

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