Life in Chocolate. From Candies to Baking

This book is for those who believe that chocolate is not just a sweetness, but a whole world where aromas, textures, and emotions merge.

If you want to understand why some candies melt in your mouth while others crunch pleasantly, are looking for inspiring recipes, and dream of creating chocolate capable of surprising even the most sophisticated gourmet, these pages will become your chocolate treasure map. Here, a bar with pepper will remind you of a distant journey, a truffle with rosemary will take you to a summer evening at the dacha, and desserts without sugar, milk, and gluten will remain delicate, rich — and most importantly, truly chocolatey.

— What to replace the usual ingredients in desserts?
— Why is coconut sugar better than white?
— How to make chocolate crispy and shiny?
— What is the secret of perfect candies without dairy products?

Marina Osadchenko, a professional chocolatier, technologist, judge of the all-Russian competition "Chocolate of the Year" and founder of the Chocoschool, answers these and many other questions. Hundreds of students across the country have already conquered chocolate. Now it's your turn.

Welcome to the world of real chocolate!