La Maison du Chocolat

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  • Format: Hardcover
  • Copyright: 2009-09-01
  • Publisher: Harry N. Abrams
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La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well. The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations.

Author Biography

Gilles Marchal was chief pastry chef at the Plaza-Athénée du Bristol in Paris before becoming the head of La Maison du Chocolat. Passionate and audacious, he has dedicated himself to experimenting with new flavor combinations. He is the author of a previous book, La Fraise.

Table of Contents

Forewordp. 7
Introductionp. 8
Pure Chocolate etcp. 12
A Light Truffle Along the Cocoa Routep. 17
Hot Chocolate with Tricolor Spiced Cigarettesp. 18
Constellation of Caramels and Creamy Passion Fruit with Chocolatep. 22
Citrus and Curry Fruit Jelly Crystalsp. 24
Pure Venezuela for a Dark Chocolate Ganachep. 28
Dark Chocolate Ice Creamp. 31
Sandy Praline Clustersp. 34
Timeless Classicsp. 36
Molten Dark Chocolate Cakes with a Hint of Gingerp. 43
Enlightening Chocolate Éclairsp. 44
Dark Chocolate Shortbread Tartp. 46
Orange Blossom Éclairs with Wild Strawberriesp. 48
Gift-Wrapped Chocolate Zabaglione and Hazelnut Gemsp. 52
Charlottes with Chocolate and Passion Fruit Moussep. 56
Mother's Homemade Chocolate Moussep. 60
Black and White Cookiesp. 64
Double Chocolate Macaronsp. 66
Chocolate Meeting Coffee over a Tiramisup. 68
Chocolate Cake with Dark Gold Nuggetsp. 69
Playful Uses for Chocolatep. 70
Suspended Cocoa Fettuccine, Italian Stylep. 74
Island Chocolate Barsp. 79
Fresh Berries with Salvador Ganache-Slidep. 82
Crazy Chocolate Characters in Traditional Pralinep. 84
A Wave of Ganache Creamp. 88
Tropical Chocolate Veloutép. 92
Sprinkled with Saltp. 94
Warm Chistera Ganache with Roasted Banana Peppersp. 98
Foie Gras Cubes with Dried Fruit Chutneyp. 100
Freshly Thymed Scallops with Cocoa Nibsp. 104
Black Olive Phyllo Pocketsp. 108
Cocoa Nib Sprinkle on Braised Veal Sweetbreadsp. 112
Stunning Creationsp. 114
Chocolatier's Handbagsp. 120
What's Red and White and Dipped in Pink Champagne?p. 122
Pear, Chocolate, and Black Truffle Winter Macaronsp. 124
Jamaican Shortbread Topped with Caribbean Chocolatep. 128
Saffron and Chocolate Jackstrawsp. 130
Bird's Beak Meringues in the Mistp. 135
Melting Chocolate Chickensp. 138
Practical Information
Tempering Chocolatep. 142
Glossaryp. 144
My Favorite Foodie Discoveriesp. 148
La Maison du Chocolat Store Locationsp. 149
Sourcesp. 150
Acknowledgmentsp. 151
Table of Contents provided by Ingram. All Rights Reserved.

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