chocolate decorations

Author: Jean-Pierre Wybauw A dome made of chocolate pleated cake, a nest of chocolate spaghetti for the marzipan bird, chocolate micados for a Japanese-style dessert, marbled chocolate hemispheres as an edible container for the buffet - decors made of chocolate can be used in confectionery as well as in the patisserie. A master of his trade, Jean-Pierre Wybauw describes step by step, for everyone comprehensible, the production of countless chocolate decors. He reveals tips and tricks on how to create a lavish-looking décor, how decors can be stored, how couverture is tempered and prepared for processing, and many other basics. Chocolate decorations - there is no more comprehensive book on this subject! Jean-Pierre Wybauw has been working for decades as a "adviseur en lesgever" at Barry-Callebaut, the most famous Belgian chocolate manufacturer. He passes on his knowledge of everything concerning chocolate. He is constantly traveling all over the world, training professionals and teaching basics at technical schools. For years he has been a jury member in international competitions. In 2002 he was honored by the Culinary Institute of America with the title "Chef of the Year". 200 pages Format: 23 x 27 cm ISBN 978-3-87515-106-0 2nd edition 2012