ISBN: 9788403500761

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autor… Más…

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autora: recetas muy originales y con una presentación de estrella Michelin. El blog de Sandra Mangas, La receta de la felicidad, es uno de los más seguidos del país, con más de 90.000 fans en su página de Facebook. ENGLISH DESCRIPTION Chocolate is the great temptation that nobody can resist because it awakens our senses and feeds our emotions: the aroma of a mug of hot cocoa, the texture of a delicate mousse, or the crunch of a perfect macaron. Now, thanks to this delicious cookbook by Sandra Mangas, you can enjoy the most mouth-watering chocolate sweets in your own home. All readers of The Recipe for Happiness, Sandra Mangas's cooking blog, know that the author's favorite ingredient is chocolate, and that she uses it to make true confectionery masterpieces. In this book you will find 63 appealing recipes for desserts and sweet nothings in which chocolate is the star player, and which meet Sandra's fundamental principles: being easy enough for amateur bakers, and having an original and unusual presentation. In addition to recipes that have become classics on Sandra's blog--the false poached egg, the Dulcey® chocolate bar, filled donuts, and the simple cake with no eggs or dairy--there are numerous, previously unpublished recipes that will surely surprise readers with their ease and creativity, like Lego® bonbons, chocoflan, or Maltesers® cake. There is also a complete section explaining the basics of dominating the essential techniques of working with chocolate, without needing to be a master confectioner--melting, tempering, molding, coating, etc.--as well as the tools, types of chocolate, and other ingredients that combine and harmonize with it: butter, sugar, dried fruits and nuts, and creams. Conquer your fear of the star dessert ingredient! This is the perfect book to introduce you to the creation of chocolates without complications, and with Michelin-star-worthy results. Media ><

ISBN: 9788403500761

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autor… Más…

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autora: recetas muy originales y con una presentación de estrella Michelin. El blog de Sandra Mangas, La receta de la felicidad, es uno de los más seguidos del país, con más de 90.000 fans en su página de Facebook. ENGLISH DESCRIPTION Chocolate is the great temptation that nobody can resist because it awakens our senses and feeds our emotions: the aroma of a mug of hot cocoa, the texture of a delicate mousse, or the crunch of a perfect macaron. Now, thanks to this delicious cookbook by Sandra Mangas, you can enjoy the most mouth-watering chocolate sweets in your own home. All readers of The Recipe for Happiness, Sandra Mangas's cooking blog, know that the author's favorite ingredient is chocolate, and that she uses it to make true confectionery masterpieces. In this book you will find 63 appealing recipes for desserts and sweet nothings in which chocolate is the star player, and which meet Sandra's fundamental principles: being easy enough for amateur bakers, and having an original and unusual presentation. In addition to recipes that have become classics on Sandra's blog--the false poached egg, the Dulcey® chocolate bar, filled donuts, and the simple cake with no eggs or dairy--there are numerous, previously unpublished recipes that will surely surprise readers with their ease and creativity, like Lego® bonbons, chocoflan, or Maltesers® cake. There is also a complete section explaining the basics of dominating the essential techniques of working with chocolate, without needing to be a master confectioner--melting, tempering, molding, coating, etc.--as well as the tools, types of chocolate, and other ingredients that combine and harmonize with it: butter, sugar, dried fruits and nuts, and creams. Conquer your fear of the star dessert ingredient! This is the perfect book to introduce you to the creation of chocolates without complications, and with Michelin-star-worthy results. Media ><

ISBN: 9788403500761

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autor… Más…

Un recetario con preparaciones de todo tipo, platos dulces y salados con el chocolate como protagonista. Incluye 70 recetas, que cumplen todas los dos principios fundamentales de la autora: recetas muy originales y con una presentación de estrella Michelin. El blog de Sandra Mangas, La receta de la felicidad, es uno de los más seguidos del país, con más de 90.000 fans en su página de Facebook. ENGLISH DESCRIPTION Chocolate is the great temptation that nobody can resist because it awakens our senses and feeds our emotions: the aroma of a mug of hot cocoa, the texture of a delicate mousse, or the crunch of a perfect macaron. Now, thanks to this delicious cookbook by Sandra Mangas, you can enjoy the most mouth-watering chocolate sweets in your own home. All readers of The Recipe for Happiness, Sandra Mangas's cooking blog, know that the author's favorite ingredient is chocolate, and that she uses it to make true confectionery masterpieces. In this book you will find 63 appealing recipes for desserts and sweet nothings in which chocolate is the star player, and which meet Sandra's fundamental principles: being easy enough for amateur bakers, and having an original and unusual presentation. In addition to recipes that have become classics on Sandra's blog--the false poached egg, the Dulcey® chocolate bar, filled donuts, and the simple cake with no eggs or dairy--there are numerous, previously unpublished recipes that will surely surprise readers with their ease and creativity, like Lego® bonbons, chocoflan, or Maltesers® cake. There is also a complete section explaining the basics of dominating the essential techniques of working with chocolate, without needing to be a master confectioner--melting, tempering, molding, coating, etc.--as well as the tools, types of chocolate, and other ingredients that combine and harmonize with it: butter, sugar, dried fruits and nuts, and creams. Conquer your fear of the star dessert ingredient! This is the perfect book to introduce you to the creation of chocolates without complications, and with Michelin-star-worthy results. Media ><