Master Iginio Massari dedicates a book to the king of ingredients in pastry making: chocolate. Once again the Master confirms the perfection and creativity which distinguish his pastry making and offers ideas and recipes of sure success.
Oro colato is the Olympus of chocolate that only a true "king" could create. Twenty years have passed since the first edition of Oro Colato, at that time published by a big company of the chocolate world. Born as a promotional and informative book about that wonderful gold, scented and dark, arrived from the New World to delight us, in just two years it was sold out.
A success that deserved a rereading, without ever forgetting the essential part, with recipes revisited and updated, new ideas and contemporary proposals. With the unique and irreplaceable common denominator that is chocolate, a fil noir that binds mignons and cakes, including indispensable advice for the management of these creations in pastry making.
The book opens, as it should, with a broad overview of chocolate: its history, its transformation, the arrival of this precious gold in Europe and the global success it enjoys today. The Mignon section gathers more than forty recipes based on the three great varieties of chocolate, dark, milk and white, combined with the most surprising ingredients, from dried fruit to fresh fruit, amaretto and jam, for products that in recent years have conquered the public so as to become an essential component of the offerings in pastry shops thanks to their captivating aesthetics, ease of tasting and modest caloric intake and, last but not least, an optimization of production and storage processes. Thus opens the main section of Cakes, the culmination of Massari's inspiration, which after a precise introduction on assembly techniques, cooking and final presentation, opens the doors of his safe of recipes to reveal the uniqueness of chocolate when it meets hazelnuts, citrus fruits, vanilla or exotic fruits, or is superbly proposed alone. Oro colato is the chocolate that becomes contemporary in recipes that enhance the taste without forgetting the value of lightness and simplicity.
TECHNICAL DATA
Author: Iginio Massari
Publication date: 2018
Language: Italian
Pages: 306
