Offbeat by Andrey Dubovik
Professional pastry and chocolate books — curated for working chefs.
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About this book
Technique you can take straight to the bench.
Offbeat is Andrey Dubovik's book of techniques and designs for cutting-edge bonbons. The self-taught chocolatier, author of Pralinarium, shows 12 techniques and 26 designs born outside the usual rules and tools, with step-by-step photos, tips and the story of his own path.
What's inside
- The fundamentals: tempering, coloring cocoa butter and chocolate, equipment and tools, and the key stages of molded chocolate
- Techniques built on physical phenomena such as steam, static electricity and heat
- Effects made with everyday tools: toothpicks, brushes, coffee filters and masking tape
- Tools created for the book: bottles with perforated stoppers, custom molds, stamps and aluminum foil seals
- 380 pages, hardcover, bilingual English / Spanish, published 2025
Available through Books for Chefs. Go deeper with Dubovik's Pralinarium: Handbook on Praline Design, paint your bonbons with our colored cocoa butter, or browse all our pastry and chocolate books.
5% off orders over $500 CAD (applied automatically at checkout).
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