La Maison du Chocolat Timeless Classics with a Twist

by Marchal, Gilles; Durruty, Véronique

• ISBN13: 9781584798002
• ISBN10: 1584798009
• Format: Hardcover
• Copyright: 2009-09-01
• Publisher: Harry N. Abrams

Summary

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

Foreword	p. 7
Introduction	p. 8
Pure Chocolate etc	p. 12
A Light Truffle Along the Cocoa Route	p. 17
Hot Chocolate with Tricolor Spiced Cigarettes	p. 18
Constellation of Caramels and Creamy Passion Fruit with Chocolate	p. 22
Citrus and Curry Fruit Jelly Crystals	p. 24
Pure Venezuela for a Dark Chocolate Ganache	p. 28
Dark Chocolate Ice Cream	p. 31
Sandy Praline Clusters	p. 34
Timeless Classics	p. 36
Molten Dark Chocolate Cakes with a Hint of Ginger	p. 43
Enlightening Chocolate Éclairs	p. 44
Dark Chocolate Shortbread Tart	p. 46
Orange Blossom Éclairs with Wild Strawberries	p. 48
Gift-Wrapped Chocolate Zabaglione and Hazelnut Gems	p. 52
Charlottes with Chocolate and Passion Fruit Mousse	p. 56
Mother's Homemade Chocolate Mousse	p. 60
Black and White Cookies	p. 64
Double Chocolate Macarons	p. 66
Chocolate Meeting Coffee over a Tiramisu	p. 68
Chocolate Cake with Dark Gold Nuggets	p. 69
Playful Uses for Chocolate	p. 70
Suspended Cocoa Fettuccine, Italian Style	p. 74
Island Chocolate Bars	p. 79
Fresh Berries with Salvador Ganache-Slide	p. 82
Crazy Chocolate Characters in Traditional Praline	p. 84
A Wave of Ganache Cream	p. 88
Tropical Chocolate Velouté	p. 92
Sprinkled with Salt	p. 94
Warm Chistera Ganache with Roasted Banana Peppers	p. 98
Foie Gras Cubes with Dried Fruit Chutney	p. 100
Freshly Thymed Scallops with Cocoa Nibs	p. 104
Black Olive Phyllo Pockets	p. 108
Cocoa Nib Sprinkle on Braised Veal Sweetbreads	p. 112
Stunning Creations	p. 114
Chocolatier's Handbags	p. 120
What's Red and White and Dipped in Pink Champagne?	p. 122
Pear, Chocolate, and Black Truffle Winter Macarons	p. 124
Jamaican Shortbread Topped with Caribbean Chocolate	p. 128
Saffron and Chocolate Jackstraws	p. 130
Bird's Beak Meringues in the Mist	p. 135
Melting Chocolate Chickens	p. 138
Practical Information
Tempering Chocolate	p. 142
Glossary	p. 144
My Favorite Foodie Discoveries	p. 148
La Maison du Chocolat Store Locations	p. 149
Sources	p. 150
Acknowledgments	p. 151
Table of Contents provided by Ingram. All Rights Reserved.

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