Chocolate, Chocolate & More Chocolate!



No matter how it’s prepared—in a chocolate Lava Cake or a bite-sized Orange Liqueur Praline—nothing says decadence like chocolate

Create chocolate bars with mint, nougat, caramel, or rum raisin and hazelnut. Put a chocolate pencil inside a kid’s lunch bag as a surprise. Celebrate with a Champagne Truffle. Make the holidays merry and bright with a Christmas log. Delight guests with something unusual like a Palet d’or, or a creamy disc covered in shiny gold leaf. Round out the dessert menu with ice creams and popsicles, eclairs, soufflés, tarts, brownies, biscuits, macaron hearts, and much more. And to help anyone, even beginners, handle all the necessary techniques, master baker Elie Tarrab gives easy-to-follow instructions on melting and tempering, crystallization, dipping and enrobing, molding, and creating a hollow figurine. With stunning pictures, you’ll soon be in chocolate ecstasy!

Elie Tarrab studied at the Valrhona gourmet chocolate manufacturer in the pastoral Rhône Valley in France. His passion for chocolate dates back to his childhood in Israel, where he tasted his first, unforgettable chocolate delicacies. In 2006 Elie opened a chocolate boutique in Tel Aviv called Cardinal where he makes pralines, bonbons, desserts, chocolate bards and other treats.