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Fine Chocolates: Great Experience
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!
230 pages, Hardcover
First published January 1, 2004
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December 2, 2012
This is pretty much the top book on chocolate and confections using chocolate. The recipes are great, I have tried many of them. I would say anyone serious about learning to make gourmet chocolate confections should read this book. I keep it on my cooking bookshelf so I can always find it.
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