Fine Chocolates
Great Experience
by Jean-Pierre Wybauw
photographs by Tony Le Duc

Fine Chocolates by Jean-Pierre Wybauw is a serious professional book for the chocolate professional. It is also a great source book of ideas.

This new book will be welcomed by all professional chocolatiers and students of the art.

Features:

• More than 100 professional and original recipes all accompanied by a full page, full color photograph

• Great technical sections covering sugar processing, crystallizing, shelf life, rheology, viscosity, and much more

• Full color photographs showing step-by-step progressive techniques

• Charts, tables, yield values, temperature controls

• Natural and artificial sweeteners

This extensive and practical manual includes a theoretical section with vivid illustrations. It covers everything the chocolatier needs to know about chocolate and sugar processing, rheology and shelf life.

More than 100 mouth-watering and original chocolate recipes are described in detail and illustrated with superb photographs. The introduction of an 'aW' value for chocolates is unique. This is a standard, essential handbook for professionals.

Contents

• Characteristics of the Most Frequently Used Ingredients
• Chocolate Processing
• Rheology
• Shelf Life and Factors that Extend Shelf Life
• Sugar Processing
• Starting Out
• Praline Recipes Based on Nuts
• Fat-Based Recipes
• Ganaches
• Caramels
• Nougat
• Fruit-in-Liqueur Chocolates Marzipan and Persipan
• Truffles and chocolate Truffle Balls
• Fruit Dough
• Miscellaneous

Index

This great new professional chocolate book will find its place on your resource shelf beside Bertrand and Marand's Chocolate Designs.

Also by Jean-Pierre Wybauw from C.H.I.P.S.:
Fine Chocolates 2—Great Ganache Experience

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