A collection of chocolate masterpiece recipes with detailed step-by-step instructions and photos. Sweets with vervain, with hazelnut and sesame, with honey ganache, with caramel, chocolate box for sweets and Easter eggs, truffles and tiles, chocolate logs with marakuya, caramel tart, magi and milfoy pie, Roche cake, eclairs and shu … Unforgettable treats for real gourmets!The author of the book Melanie Dupuy worked as a pastry chef in leading Parisian restaurants , and now teaches at the Atelier des Sens , Her passion is to share the secrets of craftsmanship, and scientific editor of the book - the founder of Cuisine Innovation , food engineer and molecular gastronomy specialist Anne Casor. Visual infographics and an illustrated glossary will help you master the basic techniques and techniques of chocolatier, understand products, kitchen utensils and inventory .