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Released on 2 October: Luc Eyriey’s book "L'Art du Montage au Chocolat"
2009-11-17 / France / Ecole
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Luc Eyriey, a pastry and chocolate maker in Embrun, has been working with the Ecole du Grand Chocolat for many years. He has developed an original technique for making chocolate creations using chocolate “basics”: the tube, the egg and the ball. Luc wrote this book with the goal of helping artisans make their own chocolate creations and thus increase their sales. The book exudes his passion for his trade and uses an educational approach to explain his philosophy and technique. Enjoy without moderation! To place an order, please contact your sales representative or the customer service department.
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