CHOCOLATE -

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Résumé :
This collection of 60 recipes created by pastry chef Audrey Tan includes tips on how to handle and temper chocolates, so you can indulge yourself in these rich and delightful chocolate treats without fuss or worry at home.

Biographie:
Audrey Tan runs a boutique bakery cum cafe, Le Bijoux, which produces artisan breads, baked fresh daily. As its chef baker, she believes in using only natural ingredients an crafting each loaf with passion. Audrey trained at the Orange Coast College in Los Angeles, then took on a 2-year stint at the Ritz-Carlton, Laguna Niguel, working under pastry chef Jean-Francois Lehuede. In Singapore, she did a four-year stint with the award-winning Saint Pierre restaurant where she quickly became known for her talent in pastry and gained a loyal following. During this time, she also had the opportunity to train under Philippe Marand at the world famous Lenotre pastry school in Paris.