La mia piccola cioccolateria

The definitive guide to chocolate making with renowned French pastry chefs Christophe Felder and Camille Lesecq.

Welcome to Christophe Felder and Camille Lesecq’s little chocolate factory, where cakes, cookies, and other sweet treats will melt in your mouth. Blackcurrant ganache, chocolate and passion fruit cookies, religieuse, chocolate flan, and pralines-all the delicate flavors of chocolate, pure or deliciously paired with fruit, caramel, and other delights. This 100% pure cocoa-based cookbook is a dream come true for all pastry chefs, aspiring or veteran, with 150 mouth-watering recipes, from the simplest (cookies, cakes, bars…) to the most complex (entremets, brioches, choux…).

CHRISTOPHE FELDER – Famous former Crillon pastry chef, he now creates pastry collections for Japan and shares his knowledge through numerous courses for both professionals and individuals. He is the author of international best-sellers dedicated to the world of pastry. For 24 ORE Culture he is author of Patisserie.

CAMILLE LESECQ – A former pastry chef in Le Meurice, he works alongside Christophe Felder in Alsace, where he created the Les pÂtissiers chain of pastry shops.