| A box set by Stephane Leroux containing two books; Matiere Chocolat, an amazing photographical record of his work and Design Techniques for Chocolate, a must have technical guide to working in chocolate and creating these fabulous pieces with over 50 techniques explained and over 1200 illustrations. You will be inspired as you flick through the 144 pages of the first book Matiere Chocolat. 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 Stephane Leroux in bringing matter to life in such striking fashion. “Everything inspires me”, explains Stephane 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. Stephane Leroux, recognised pastry chef (Compagnon Patissier 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. The second book of the box set is Matiere Chocolat probably even more important for the chocolatier. In the 416 pages of these Design Techniques for Chocolate, Stephane Leroux presents about 50 style exercises using a step-by-step approach, from the creation of a stem in cocoa butter to the production of a concrete brick! This is a laboratory or workshop guide with more than 1200 detailed photographs, instructions and accompanying text with every detail needed for the construction 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. About Stéphane Leroux Stephane Leroux has several prestigious awards to his name – Meilleur Ouvrier de France Patissier 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 Ecole Superieure Nationale de la Pâtisserie in Yssingeaux, France. He has taught and given demonstrations in the four corners of the world. The 2-book box set VOLUME 1: Matiere Chocolat : 144 pages (245 x 336 mm) ± 85 illustrations VOLUME 2: Design Techniques for Chocolate: 416 pages (168 x 230 mm) ± 1200 illustrations The publication of this book celebrates 20 years of Belcolade. |
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