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Hints of Toffee, Caramel, Coffee, Cherry and Buttermilk with a creamy and dense mouthfeel, these bars are handmade from Trinitario chocolate beans from Kokoa Kamili farm in Mbingu Village, in the Morogoro Region of Tanzania.

Johnny gets beans directly from the best farms in the world’s chocolate-producing regions and does all the processing into chocolate himself – he does the sorting, the roasting, winnowing, pre-refining, refining, conching, molding and packaging by hand – which truly sets the bar high for chocolate.

Johnny eventually moved to pastry full-time, cementing his desire to pursue a career as a pastry chef.

After graduating from the Culinary Institute of America in Hyde Park, New York, Johnny joined the pastry department of the original Daniel on Manhattan’s Upper East Side.

“It’s always a pleasure to see the fireworks that a master pastry chef like Johnny can produce.

But what makes this book indispensable to anybody who loves to bake is the way he explains basic baking principles and shares his vast knowledge.

Not only does it include master tips and techniques, but the book also has over 150 interesting, fun recipes.

Chef Johnny Iuzzini’s interest in the pastry arts began at age seventeen when he started working at The River Café in Brooklyn, New York.

Although his primary responsibility at the restaurant was in garde-manger, Johnny frequently visited the pastry kitchen to marvel as Pastry Chef Eric Gouteyron piped chocolate butterflies.

Preheat the oven to 250° and line 2 baking sheets with parchment paper.

In a bowl, using an electric mixer, beat the remaining 2 egg whites at medium speed until frothy.