Master Chocolatier and Pâtissière trained in Paris, with 15 years of experience leading pastry brigades in luxury hotels. Specialist in chocolate work, delicate French pastry structures, and advanced baking chemistry.
Elena Moretti brings the precision of the French laboratory to the home baker's kitchen. Having trained under MOF (Meilleur Ouvrier de France) chefs before running the pastry program at a 5-star London hotel, she possesses deep knowledge of chocolate tempering, ganache emulsions, and the structural integrity of choux pastry. Her writing focuses on the critical details that separate amateur baking from artisan creation, such as the exact temperature for blooming gelatin or the science of aeration in mousses. Elena is passionate about teaching the chemistry of sweets, helping readers master everything from high tea scone textures to the glossy finish of a mirror glaze. She empowers bakers to conquer their fear of thermometers and scales.