Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi 9 inch and all-new photography

and all-new photography

Instead of manually scraping the underside of the mill

crushing garlic

It has a dual-textured handle design that improves the chef's grip and reduces hand fatigue

Made of all natural Beechwood

Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts - Ecole Ferrandi 9 inch and all-new photographyThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the Harvard of gastronomy. This booka complete chocolate course for the home chef from the world renowned professional culinary school Ferrandi Parispresents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opra pastry or molten chocolate cake. From rich chocolate