Andrey Dubovik Books For Chefs Catalogue Chocolate Bonbons
Offbeat, Andrey Dubovik’s definitive work / Review
Author:
Luis Concepción
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Andrey Dubovik Books For Chefs Catalogue Chocolate Bonbons
When someone is destined to be a key figure, it doesn’t matter if their path doesn’t follow the established routes: their talent always finds a way to break through. Like a modern-day Daedalus, Andrey Dubovik forged his vision of confectionery in his home kitchen and office. He progressed through intuition and perseverance, experimenting, drawing by hand, empirically classifying, and inventing tools. The goal: to create his own language, far removed from established paths.
This is the story that forms the backbone of Offbeat, his definitive work, published by Books for Chefs in Spanish and English. A captivating biography essential for understanding his approach to confectionery. A story of great narrative power, tightly interwoven with theory, technique, and designs unthinkable until just a few years ago.
Through a first-person narrative brimming with humanity and a connection with the reader, Dubovik reveals his secrets across 380 pages, 12 techniques, and 26 groundbreaking designs. After reviewing the essential concepts of chocolate making (tempering, coloring cocoa butter and chocolate, equipment and tools, and key stages of molded bonbons), Dubovik unveils surprising techniques born from the most unexpected sources: physical phenomena such as steam, static electricity, and heat; everyday utensils like toothpicks, brushes, coffee filters, and masking tape; and even objects created specifically by him, such as perforated bottle caps, custom molds, stamps, or aluminum foil seals.
The explanations, full of tricks and tips, are presented in a pedagogical way and accompanied by step-by-step photographs for total immersion in his creative universe. A direct experience of his working methods, with unprecedented effects and high-impact designs.
