Chocolate Without Borders is Master Chocolatier Jean-Pierre Wybauw's new basic chocolate book which presents the art of chocolate—simple yet stunning!
It shows, in a straightforward and understandable way how to work with chocolate, for the amateur chocolate enthusiast and for the student.
Professionals will also like to have this book just for the ideas and presentations of Jean-Pierre Wybauw.
Features include:
- how to turn chocolate easily out of moulds
- how to make professional-looking chocolates
- how to make all kinds of delicious sweets and desserts with chocolate
- numerous full color step-by-step techniques photos
- full color photos of finished pieces
- measurements given in metric units (grams)
Partial Contents
Techniques
- How to give a good gloss to chocolate
- Chocolate in moulds
- Amusing chocolate shapes
- Quick and easy ways of making cake decorations
- Making a paper piping bag for decorations
Chocolate Confectionery
- Light and crispy clusters
- Crisp chocolate bars
- Dipping chocolates
- Cream truffles with cinnamon
- and more!
Biscuits (Cookies)
- Viennese whirls
- Crumbly muesli bars
- Wafer-thin coffee tuiles
- and more!
Milkshakes and Chocolate Milk
- Chocolate ice-cream shake
- Copacabana milkshake
- Brazilian chocolate drink
- Mexican chocolate drink
Desserts
- Crème brûlée with chocolate
- Mocca mousse
- Chocolate sabayon
- Chocolate bread pudding
- White chocolate bavarois
- Lavender cones
- Chocolate parfait
- and more!
Ingredients register
More books by Jean-Pierre Wybauw from C.H.I.P.S.:
Fine Chocolates—Great Experience
Fine Chocolates 2—Great Ganache Experience
Chocolate Decorations
to see books • videos • cd-roms of related interest
