"The step-by-step instructions make even the most elaborate recipes feel achievable and the variety of pralines will leave you inspired to experiment with your own combinations" Cakes and Sugarcraft
Über den Autor und weitere Mitwirkende
Stephane Leroux, a native of Brussels, shares his unique talent and style through teaching and competing internationally. Leroux is considered the best craftsman of 'chocolate matter in the world'. His three-dimensional works appear remarkably true to life. Acclaimed as a great master by his peers from Chicago to Tokyo, Paris to Buenos Aires, Stephane Leroux is driven by the ethics of the Compagnons du Devoir du tour de France, an association supporting craftsmen and tradespeople. He was twice named 'Chocolate Creation' World Champion (World Pastry Championship Las Vegas, 2002 and 2004), and placed second overall in the 2004 World Pastry Championship. During the same year, he earned the Meilleur Ouvrier de France title, the highest distinction a pastry chef can achieve in his career. Leroux is currently a chocolatier and instructor for Belcolade in Belgium.