by Roger Geerts

Belgian Chocolates is a visual sourcebook of chocolates from outstanding Belgian chocolatier and confectioner Roger Geerts.

Numerous imaginative professional recipes are presented, which the author has gathered during his 40 years experience in the field, providing a diverse and varied selection for today's confectionery library. Additionally, this book covers techniques, equipment, trouble shooting, and more. Full color photoraphs illustrate the recipes.

Contents

1. Introduction
2. Utensils
3. The Ten Commandments of a Good Chocolatier
4. Of Paramount Importance
5. Basic Recipes
6. Basic Techniques
7. Dipped Chocolates
8. Truffles
9. Moulded Chocolates
10. Caramelizing and Candying
11. Various Chocolate Goods
12. Liqueur and Confectionery
13. Fruit Candies

This classic professional chocolate book will find its place on your resource shelf beside Jean-Pierre Wybauw's Fine Chocolates and Bertrand and Marand's Chocolate Designs.

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