Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu’s confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, … as well as low sugar creations and even superb decorative pieces for special occasions.There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste… as well as detailed step-by-step instructions for the most complex recipes. Confectionery and chocolate-making, refined areas of gastronomyMake your own sweet treats, so you don’t have to buy commercially made productsThanks to the advice from the prestigious school chefs, discover a way to make healthier confectionery