Chocolate / Chocolate

By Sandra Mangas

Gracias a este delicioso recetario de Sandra Mangas, podr s disfrutar de los dulces de chocolate m s 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 aut nticas maravillas reposteras. En este libro encontrar s 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 elaboraci n sencilla y asequible al repostero aficionado, y una presentaci n original y fuera de lo com n.

Adem s de las recetas que se han hecho cl sicas en el blog de Sandra -el falso huevo poch , el turr n Dulcey(R), las berlinas rellenas o la tarta sencilla sin huevo ni l cteos- hay otras tantas in ditas que sin duda sorprender n al lector por su creatividad y facilidad, como los bombones Lego(R), el chocoflan o la tarta Maltesers(R)-. Tambi n hay un completo apartado en el que se explican las bases para dominar las t cnicas esenciales del chocolate, sin pretender ser un maestro repostero -fundir, atemperar, moldear, ba ar...- as como las herramientas, los tipos de chocolate y los otros ingredientes que combinan y armonizan con l -mantequilla, az car, frutos secos o cremas-.
Pi rdele el miedo al ingrediente estrella de la reposter a

Este es el perfecto libro para iniciarte en la elaboraci n de chocolates sin complicaciones y con unos resultados de estrella Michel n.

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(R) 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(R) bonbons, chocoflan, or Maltesers(R) 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.

• Format: Hardcover
• Language: Spanish
• ISBN: 8403500769
• ISBN13: 9788403500761
• Release Date: February 2016
• Publisher: Aguilar Ocio
• Length: 192 Pages
• Weight: 2.10 lbs.
• Dimensions: 0.7" x 7.9" x 10.3"