XOCOLATA. Postres d’autor al teu abast (edition in catalan)


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While we savour chocolate, we have the secrets of its origin and history in our hands; knowing how it is consumed today and how it was consumed in the past will help us to understand how the process of cacao cultivation began and how the chocolate we find in the shop windows of patisseries is made. Its many variants, white, dark and milk, and its secrets, virtues and properties provide nutritional values. From the factory to the table is always marked by the pastry calendar, where every day sweets and chocolate are one of the most eagerly awaited desserts. To complement these special dates, you will find a recipe for cakes, ring-shaped “tortell” cakes, or pastries typical of each moment.

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Edition available only in Catalan

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