Couture Chocolate first examines the origins of one of the world's most popular foods -explaining the method of creating chocolate, how its quality depends to a large extent on the variety of bean used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors -such as vanilla and chilli- were those favored by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of his incredible creations.
"This book is a detailed insight into William's chocolates and patisseries and the ideas and inspirations behind his innovative flavour combinations, and should have pride of place in every chocolate lover's kitchen." - from the Foreword -- Pierre Koffman