• Pierre Hermé, The pastry that is served
  • Lauren V. Haas, The pastry of dreams
  • Philippe Givre, The well thought out pastry
  • Yann Menguy, We make an identity pastry, creativity is the slogan
  • Marta Martín, Air collection
  • Pieter de Volder, Simple on the outside, powerful on the inside
  • Guillaume Schoppohoven, Geometric viennoiserie
  • Bart de Gans & Maurits van der Vooren, Collision
  • Nicolas Houchet, The gesture that makes the difference
  • Luis Amado, That detail that changes everything
  • Melissa Walnock, Find a way to make it happen
  • Javier Guillén, Experiential
  • Saray Ruiz, Interior life
  • Graham Mairs, Water, fire, earth, ether
  • Roberto Cortez, A unique piece
  • Hideki Kawamura, Sense changes and sensibility evolves
  • Antonio Bachour, A different repertoire
  • Nicolas Boussin, Commitment
  • Jordan Kahn, Building Block
  • Tidbits
  • Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
  • Niklesh Sharma, Leading the new patisserie in Asia
  • Ramon Morató, A new approach to ganache II
  • Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
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 Franz Ziegler is one of the most acclaimed and outstanding pastry chefs/chocolatiers in the world.

Chocolate Collection contains more than 200 chocolate creations, the work of Franz Ziegler.

The book is divided into three parts:

New Creations

The Best of Chocolate Fantasy

The Best of Magic Chocolate

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Techniques and basics complete this book and make it a practical guide

200 Chocolate figures from easily manufactured serial products to elaborate showcases

Carnival, Valentine's day and Mother's Day, Easter, Halloween, Nicholas, Christmas, New Year's Eve... the book is structured according to seasonal and event-related aspects

Large-format photos, step by step illustrations and a clear drawings illustrate all aspects of the works

Bilingual: German/English

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