Chocolat Tendance, Stephane Glacier, Florence Gremaud (Book)

Chocolat Tendance, Stephane Glacier, Florence Gremaud (Book)

$12.00

by Glacier, Gremaud
ISBN: 9783905462869

1 in stock

This post is also available in: Français (French)

Chocolat Tendance by Stéphane Glacier, Florence Gremaud and Jean-Luc Syren, Valérie Walter (Photographers) (Book) like new – 143 pages. 2009. Hardcover. French language.

One of the current trends is to serve trendy flavor combinations in glasses or fun containers. The marriage of flavors, textures and transparency surprises and delights your guests. We let ourselves be tempted by these easy-to-make desserts, even easier to taste, and we’ll definitely come back! Among the “trendy” desserts of the moment, those that combine softness and crunchiness stand out very clearly, with the very famous macaroons as the leaders, which the whole world is talking about.

Textures and temperatures are very important in the design of a dessert. Combining hot, cold and iced always gives your desserts a sparkle. Fashion has also adopted gourmet coffee, a fun concept that replaces the traditional dessert and is very popular. Very contemporary too, the technique of taking inspiration from classic desserts and breaking them down to make a dessert on a modern plate.

The decorations and finishes largely contribute to the success of today’s desserts. Quite simple in design, the decorations that are offered to you will give allure, class and a trendy effect to your desserts.

Artist/Author

,

Updating…
Cart Close
  • No products in the cart.

Continue shopping