Finally back available, for the series "iTecnici di Pasticceria", the volume by Emmanuele Forcone entirely dedicated to chocolate subjects.
The leitmotif of this volume is chocolate, declined in all its forms and seasons, with particular attention to Easter and Christmas. All confectioners know very well how important it is today to propose to the client a selection of small and big subjects in chocolate which is attractive, amusing and original. A job that requires good manual ability, experience and creativity: but with the right teachings, the results are guaranteed, the margins of revenues are remarkable and the time spent is definitely well spent.
In this volume, Emmanuele Forcone guides the reader step by step, through detailed working steps, to the realization of the basic elements of chocolate subjects, so that each professional is then free to assemble them according to his own needs. This first part is naturally followed - splendidly photographed - by the section of finished pieces, described in detail and accompanied by technical specifications and sales suggestions. The sale of chocolate subjects revolves around the two key festivities in confectionery, Easter and Christmas, but in addition to these two macro-sections, the volume by maestro Forcone also proposes the ever-appreciated theme of the zoo of animals and that of the characters from the vegetable garden, among the most beloved by children.
A volume that was missing in the panorama of modern pastry making, capable of suggesting to the professional new techniques for the realization of subjects in chocolate (with specifications on tools, colors, choice of volumes and materials) and exhaustive photos of the realizations (step by step) or of the details... because in the subject matter, details make the difference!
TECHNICAL DATA
Author: Emmanuele Forcone
Publication date: Reprint 2019
Language: Italian
Pages: 272
