Chocolate by Ramon Morato (EN/ES)
Professional chocolate reference covering tempering, ganache, fillings, shelf life, baking, and formulation.
Sale price$159.95 CAD
In stock
Files by Ramon Morato (EN/ES)
Chocolate and pastry through 15 projects exploring science, design, nutrition, trends, ganache, and technique.
Sale price$158.95 CAD
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Obsession by Oriol Balaguer (EN/ES)
Pastry and chocolate creations spanning bonbons, viennoiserie, cakes, plated desserts, and artistic chocolate.
Sale price$109.95 CAD
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Staff Pick
Offbeat by Andrey Dubovik (EN/ES)
Contemporary bonbon design across 12 techniques and 26 collections, with colour, moulding, and bold finishes.
Sale price$178.95 CAD
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Paco Torreblanca – Timeless Pastry Techniques & Recipes (EN/ES)
Haute pâtisserie reference spanning entremets, tarts, bonbons, sugar work, doughs, and plated desserts.
Sale price$71.95 CAD
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The Chocolatier's Kitchen: Recipe Book by Callebaut Chefs (EN)
Practical chocolate confectionery with 270+ recipes covering bonbons, truffles, bars, fillings, and storage.
Sale price$184.95 CAD
Pre-order available