From the Back Cover
Truffles and couture chocolates infused with classic and original ingredients such as Japanese black vinegar, lemongrass & ginger, apricot & wasabi and sea salt caramel.
Unique insight into the world of the master technician, with recipes tailored for the home cook to create chocolate bars and bites, bouchées, patisseries, and cakes and biscuits.
Exquisite ingredients and stunning photography elevate the process of chocolate making to an art. All key chocolate-making techniques are illuminated with step-by-step photography as well as inside knowledge from a chocolatier par excellence.
“William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other – he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this fi eld.” Raymond Blanc
“William has that terribly rare thing - the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success.” Marco Pierre White
“William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defi ned William as a patissier, as his experience in the hotel and restaurant world went on to give him the confi dence required to set up his own shops. William is one of the best patissiers in the business.” Anton Edelmann