Chef Frederic Bau, the head pastry chef and director of L'Ecole de Valrhona and the celebrated author of Au Coeur des Saveurs probably knows more than anyone about chocolate and its use in savory and sweet cuisine than anyone in comtemporary cooking.
This book explains the diversity of flavors and aromas offered by fine chocolate and then shows how to use chocolate with a whole range of other ingredients to make extremely interesting and innovative tastes and consistencies. There are dishes such as Chocolate Polenta, Scallops breaded in Cacao and Pistachios, Oxtail and Chocolate Ravioli with over 250 color photos of preparation and finished dishes. This book is a must have for any chef and fanatic consumer of chocolate!