Danilo Freguja's Chocolates

Why choose a manual dedicated to chocolate?

The confectioner who creates chocolates is faced with a rapidly changing market: chocolate manufacturers have expanded the range of their products, and a more sophisticated (and fickle) public demands new flavors, new shapes, new sensations. The successful artisan is one who can step into multiple roles. As a creative, he must continually reinvent that delicacy consisting largely of chocolate. As a scientist, he must know the raw material and ensure a stable shelf life for a notoriously delicate product. As an entrepreneur, he must ensure that the food cost is sustainable and know how to present his chocolates in an increasingly competitive market.

Not just recipes

In this book, master pastry chef Danilo Freguja offers concrete information to support his colleagues at every stage of their work.

With fifty recipes for molded and guitar-cut pralines, truffles, bars, and other composite creations-all photographed-he provides a very rich catalog of shapes, decorations, and recipes. Detailed information on the composition and balance of ganaches and shelf life assists the professional in assuring quality over time.

An indispensable working tool for the chocolate professional, this volume conveys not only the passion that is the irreplaceable strength of every artist, but also solid practical knowledge that enables him or her to turn it into a successful business.

About the author

Considered "the master of masters." Danilo Freguja has 30 years of experience in the world of pastry. A worldwide consultant to the largest groups in the technical food sector, since the early 1990s he has also been among the top thirty world chocolate ambassadors, representing Italy. In 2004 he created the first One to One chocolate school where the relationship between master and student is practical-operational and highly personalized.