Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle, an artisanal approach that focuses on the quality and source of the cacao beans and how they are prepared. These enthusiasts (plus Pierre Marcolini himself) explore their calling, describe how they work, and share three favourite recipes. Whether working for well-established companies or starting in the business, all these chocolatiers share the love of their work, the desire to transmit their know-how, the importance of values such as authenticity and quality, and the aspiration to innovate.
- Size: 7.8" x 1.1" x 11.1"
- 192 pages
- Published by Lannoo Publishers
- Written by Pierre Marcolini
Belgian Chocolate: Bean-to-Bar Generation by Pierre Marcolini