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 Roger Geert's Belgian Chocolates and Bertrand and Marand's Chocolate Designs.

More books by Jean-Pierre Wybauw from C.H.I.P.S.:
Fine Chocolates 2—Great Ganache Experience
Chocolate Decorations
Chocolate without Borders

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