mixtipp Professionals: My Chocolate, Recipes for the Thermomix®
Chocolate taster, pâtissier, confectioner – Georg Bernardini is an expert on the subject of chocolate. Together with Georgia Ramon, he created his own chocolate brand, and he is one of the few people in Germany that produces chocolate with the so called "bean to bar"-principle: his chocolate is self-made from the chocolate bean to the finished bar. In this book, Bernardini has collected the most delicious chocolate recipes for team mixtipp.
In addition to a detailed overview over the history of chocolate and the processing of chocolate beans this book contains a varied collection of chocolaty recipes, be it basic recipes for flan cases and home-made chocolate bars or recipes for rich cream cakes and drinks to warm heart and soul. Even in this, all the chocolate is home-made straight from the bean. Classic chocolate cakes like Black Forest Gateau or Sachertorte have not been forgotten, neither is the world of chocolate making.
And the best of all: these treats can easily be recreated at home with either TM31® or TM5® and will make the heart of every chocolate enthusiast beat faster!
Warning to chocoholics anonymous: careful, risk of addiction!
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