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Chocolate / Chocolate
Chocolate / Chocolate
- ISBN 13:
9788403500761
- ISBN 10:
8403500769
- Format: Paperback
- Copyright: 02/23/2016
- Publisher: Aguilar Ocio
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Summary
Gracias a este delicioso recetario de Sandra Mangas, podrás disfrutar de los dulces de chocolate más seductores al paladar en tu propia casa.
Todos los lectores de La Receta de la Felicidad, el blog de cocina de Sandra Mangas, saben que el ingrediente favorito de su autora es el chocolate, con el que puede hacer auténticas maravillas reposteras. En este libro encontrarás 63 apetitosas recetas de postres y caprichos dulces en las que el chocolate es el protagonista absoluto, y que cumplen los principios fundamentales de Sandra: tener una elaboración sencilla y asequible al repostero aficionado, y una presentación original y fuera de lo común.
Además de las recetas que se han hecho clásicas en el blog de Sandra -el falso huevo poché, el turrón Dulcey®, las berlinas rellenas o la tarta sencilla sin huevo ni lácteos- hay otras tantas inéditas que sin duda sorprenderán al lector por su creatividad y facilidad, como los bombones Lego®, el chocoflan o la tarta Maltesers®-. También hay un completo apartado en el que se explican las bases para dominar las técnicas esenciales del chocolate, sin pretender ser un maestro repostero -fundir, atemperar, moldear, bañar...- así como las herramientas, los tipos de chocolate y los otros ingredientes que combinan y armonizan con él -mantequilla, azúcar, frutos secos o cremas-.
¡Piérdele el miedo al ingrediente estrella de la repostería!
Este es el perfecto libro para iniciarte en la elaboración de chocolates sin complicaciones y con unos resultados de estrella Michelín.
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.
Todos los lectores de La Receta de la Felicidad, el blog de cocina de Sandra Mangas, saben que el ingrediente favorito de su autora es el chocolate, con el que puede hacer auténticas maravillas reposteras. En este libro encontrarás 63 apetitosas recetas de postres y caprichos dulces en las que el chocolate es el protagonista absoluto, y que cumplen los principios fundamentales de Sandra: tener una elaboración sencilla y asequible al repostero aficionado, y una presentación original y fuera de lo común.
Además de las recetas que se han hecho clásicas en el blog de Sandra -el falso huevo poché, el turrón Dulcey®, las berlinas rellenas o la tarta sencilla sin huevo ni lácteos- hay otras tantas inéditas que sin duda sorprenderán al lector por su creatividad y facilidad, como los bombones Lego®, el chocoflan o la tarta Maltesers®-. También hay un completo apartado en el que se explican las bases para dominar las técnicas esenciales del chocolate, sin pretender ser un maestro repostero -fundir, atemperar, moldear, bañar...- así como las herramientas, los tipos de chocolate y los otros ingredientes que combinan y armonizan con él -mantequilla, azúcar, frutos secos o cremas-.
¡Piérdele el miedo al ingrediente estrella de la repostería!
Este es el perfecto libro para iniciarte en la elaboración de chocolates sin complicaciones y con unos resultados de estrella Michelín.
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.
