Edition Wybauw • publisher Matthaes | number of pages 656

Designer: Jean-Pierre Wybauw Chocolates, Chocolate Decorations and Perfect Chocolates The Perfect Chocolates' Ribbon contains over 100 excellent recipes for nut, butter, canache, caramel, nougat, liqueur chocolates, marzipan, truffle, hollow balls and fruit jellies. The book 'Chocolate Décor' describes step by step the production of high-quality and unusual chocolate decors. The bow spans from the basics of chocolate processing to the production of elaborate chocolate figures. The band 'Chocolates' offers 60 new recipes for specialties such as pistachio cubes, honey ganache with anise, strawberry-cinnamon duo or apricot-basil truffle. 656 pages 2nd edition 2012 hardcover, 270 x 230mm ISBN: 978-3-87515-118-3