Frequent world on a pastry art champion Elena Шрамко in co-authorship with French шоколатье Jacques Пуленом created a not simple book, and the real manual on work with a chocolate. you the main tendencies of work will confide in with a product, exclusive recipes and much other.Why is it so important to introduce energy in every creation? How to create the real pastry masterpiece? Which are main principles of work with a chocolate? Here you will find answers for all these questions.A new book from гуру of pastry mastery Elena Шрамко will be useful to both experience and beginning pastry cooks and head-cooks. A book consists of four divisions, sanctified to history of chocolate, features of work with cacaos-bobs, technology of preparation of chocolate candies and desserts, and also techniques of work with a chocolate, - темперированию, painting, making of the threaded candies and truffles. In addition, a few ten of authorial recipes of chocolate and chocolate candies, that can be reproduced on the kitchen of restaurant or in a pastry cook to the workshop, is presented in a book.