Desserts for teatime, tarts, plate desserts, verrines, hot chocolate, desserts…

In his first book, Cyril invites you to «dip your hands in the pastry,» in delivering you simple recipes, old or contemporary, modern or traditional, that will make happy both adults and children, and impress your friends and family.

Dedicated a 100% to chocolate, the book is divided in to 3 chapters.

The first one plunges us in pure chocolate, since it completely explains theorically chocolate, before introducing us to recipes about “bonbon au chocolat”, truffles, mediantes, florentines, rocks, etc.

The second one presents us with hot chocolates recipes, both modern and traditional, either based on lactose or water.

The third one demonstrates us chocolate-based pastry. Teaching us the virtues of creams and mousses, sponge cakes, hot preparations and a variety of jams, creams to spread, fondue, guimauve, cookies, tarts, glass presentations, etc.

Finally, Chef Cyril delivers a series of “frequently asked questions” which allows us a better understanding of chocolate; its uses and virtues.

This small sized book design to optimize its uses and safe space in the kitchen, will plunge us in a chocolate world by using more than 280 photos, clear explanations and step by step photos, to facilitate the elaboration of the products.

“Chocolat by Cyril” is truly an anthology or bible of chocolate, a practical and essential tool for the beginners as well as for the professionals, without forgetting the chocolate enthusiast or chocolate lovers.

A chocolate dream that comes true for everyone who loves this beautiful matter.

Cake de chocolate y almendras

Coulant au chocolat

Crème Bavaroise de Chocolate negro

Crème brûlée de chocolate

Crème Truffée au chocolat

Pastel de chocolate infallable

Tartaletas de chocolate