MATIERE CHOCOLAT (chocolate matter) Start Price USD 320.00 Current Price USD 320.00 Time Left - Bid Count 0 Buy It Now Price - Reserve Price - Start Time Monday, December 01, 2008 End Time Thursday, December 11, 2008 Location flushing, NY See more about 'MATIERE CHOCOLAT (chocolate matter)' Description     Stéphane Leroux When chocolate becomes matter A box set signed by Stéphane Leroux Two books, one passion. S peechless will come to mind as you flick through the 144 pages of Matière Chocolat, the stunning book by Stéphane Leroux.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 Stéphane Leroux in bringing matter to life in such striking fashion. “Everything inspires me”, explains Stéphane 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. W hat 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. S téphane Leroux, recognised pastry chef (Compagnon Pâtissier 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.With this in mind, take time to cast your eyes over the work within the work, the second book of the box set Matière Chocolat. In the 416 pages of these Design Techniques for Chocolate, Stéphane 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! M ore than 1200 photographs with accompanying text offer a wealth of detail on the progress 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 S téphane Leroux has several prestigious awards to his name – Meilleur Ouvrier de France Pâtissier 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 École Supérieure Nationale de la Pâtisserie in Yssingeaux, France. He has taught and given demonstrations in the four corners of the world. The 2-book box setVolume 1: Matière Chocolat : 144 pages (245 x 336 mm) ± 85 illustrations Volume 2: Techniques du Décor en Chocolat : 416 pages (168 x 230 mm)± 1200 illustrationsThis laboratory or workshop guide provides more than 40 original techniques from Stéphane Leroux, explained step-by-step using a combination of text and illustrations. The publication of this book celebrates 20 years of Belcolade. StÉphane Leroux Place a Bid!