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Matière Chocolat (Eng. ed)
Stéphane Leroux -OUT OF PRINT-
ISBN: 9782960048797
(2 VOL BOXED - E)
€
Speechless will come to mind as you flick through the 144 pages of Matière Chocolat, the stunning book by Stéphane Leroux. At first glance, it's almost unimaginable that a wave, rose, granite, bamboo cane or mahogany plank could be made of chocolate. Each masterpiece reflects the technical expertise of Stéphane Leroux in bringing matter to life in such striking fashion. "Everything inspires me", explains Stéphane Leroux, who draws on architecture, painting, sculpture... in his work. But it is nature - the sea, the birds, the plants and the flowers - that stirs his imagination the most. What he produces in chocolate not only verges on perfection, but also offers that added spirit found in leading visual artists: a unique ability to capture light and spread its effects throughout an entire work.
Stéphane Leroux, recognised pastry chef (Compagnon Pâtissier du Devoir du Tour de France), is one of those who believe in the need to pass on the baton so that new generations can strive even further and continue this quest for perfection. With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Matière Chocolat. In the 416 pages of these Design Techniques for Chocolate, Stéphane Leroux presents 50 or so style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick!
More than 1200 photographs with accompanying text offer a wealth of detail on the progress of each piece, from the raw material, chocolate, to its transformation into a work of art, at the same time bringing all his creations within reach of everyone.
Stéphane Leroux has several prestigious awards to his name - Meilleur Ouvrier de France Pâtissier 2004, and twice winner of the top artistic prize for chocolate creations (2002 and 2004) at the World Pastry Championship in Las Vegas. His current position is technical adviser at Belcolade, however he is also active in other roles, including his position as trainer at the École Supérieure Nationale de la Pâtisserie in Yssingeaux, France. He has taught and given demonstrations in the four corners of the world.
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