Hello to all of you. Here is the continuation of my mini series dedicated to chocolate from the bean to the bar, taken from my book « Je fais mon chocolat maison », published by Solar and prefaced by Christophe Michalak. Here is part 3 on conching, equipment and ingredients. You can find all the videos in the « homemade chocolate » tab in the website menu. Click below to access the video!
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A traveler and passionate about cooking, I share all my culinary secrets with you, without holding back. I try to pay homage to traditions, from the canelé of Bordeaux to the dim sum of Hong Kong. "Bernard's Recipes" includes dozens of recipes for pastries, appetizers, and various main dishes.
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