MORE reviews on Christian Constant's recent book, a Curious Discourse on Chocolate, preface by Sonia Rykiel, published in French.
The Parisian chocolate maker Christian Constant, the most encyclopedic and the most talented chocolatier of his generation, presents us with a top-of-the- range book in which he shares with us his passion for this form of currency <a reference to the Aztec ancient practice> with therapeutic and (supposedly) aphrodisiac properties. A true delight for the eye, this book contains, in addition to many historical references, thirty-some original recipes enabling the realization of the most daring gastronomic fantasies.
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Christian Constant, an enthusiast of cocoa with an international reputation, is one of the best Parisian chocolatiers. A man of science, both a historian and an artist, he proposes in his new book a condensation of the fabulous history of the cocoa bean, from the conquistadors to the great chocolate makers in New York and Paris. Prefaced by Sonia Rykiel, this book wrapped in an elegant transparent paper offers few recipes. The author suggests, above all, original ways to flavor chocolate desserts and novel associations of chocolate with certain beverages. An inspiring work to be savored slowly, like a pistachio truffle.