Perfect chocolates

Author: Jean-Pierre Wybauw The master of his craft, Jean-Pierre Wybauw, shows in the book "Perfect chocolates" that it does not take any magic to make these "perfect chocolates". Jean-Pierre Wybau teaches expertise ranging from ingredients to chocolate processing, rheology, shelf life of raw materials to sugar processing and basic techniques such as fruit candying, sugar coating, caramel syrup preparation, creams and more. At the heart of the plant are over 100 excellent recipes for nut-based, butter-based, canache, caramel, nougat, liqueur chocolates, marzipan, truffle, hollow balls and fruit jellies. The production of each individual praline, no matter whether it is fine-grained orange truffles, spicy praline canache with black pepper, delicately melting kahlua or crunchy almond chocolates, is described in detail, so that this book is as understandable for aspiring professionals as it is for ambitious hobby chocolatiers. The experienced expert serves as a reference book with important information such as the aw value of a chocolate candy, but also as an idea supplier. Honored as Gourmand's Best Chocolate Book in the World 232 pages Format: 27 x 23 cm Equipment: colored pictures throughout ISBN 978-3-87515-100-8 2nd edition 2006