Drawing on the prestigious legacy of La Cuchara de Plata, regarded worldwide as the foremost authority and essential reference on Italian cuisine, this volume pays tribute to the most coveted ingredient in baking: chocolate.

The book brings together one hundred of the finest recipes from traditional and modern cuisine, presented with a contemporary design and stunning editorial photography.

In addition to the recipe collection — which ranges from everyday cakes, sponge cakes and biscuits to haute patisserie desserts, pralines, mousses, ice creams and drinks — the book offers a comprehensive instructional guide covering everything from the history and chemistry of cocoa (in dark, milk, white and ruby varieties) to thirty fundamental techniques explained with step-by-step illustrations.

From correct tempering and glossy glazes to the creation of complex decorations, this is the undisputed reference manual for mastering the art of chocolate in the home.

Key features:

• Binding: Hardback.
• Pages: 344 pages.
• Language: Spanish.