The book is available in English, Spanish, French, German and Japanese
English: Fine Chocolates – Great Experience
Spanish: Bombones Finos – una gran experiencia
French: Petits Chocolats – Grande Expérience
German: Perfekte Pralinen
Jean-Pierre Wybauw, a world-renown teacher of chocolate and confectionery technology, has been an advisor and instructor with Barry-Callebaut for 32 years. He lives in Belgium, and constantly travels around the globe to teach professionals the tricks of the trade, and giving lectures at famous culinary schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America.
In his book, Fine chocolates GREAT EXPERIENCE, Wybauw teaches the fundamentals of working with chocolate. With over 100 delicious and original recipes, this is a must-have guide for professionals and advanced amateurs. The guide provides an in-depth tutorial on chocolate including an understanding of this exacting ingredient, an explanation of crystallization, techniques for handling chocolate including molding, and an impressive troubleshooting section. It is beautifully illustrated with photographs from award winning photographer, Tony Le Duc.
Characteristics of the most frequently used ingredients
Shelf life and factors that extend shelf life
Praline recipes based on nuts
Marzipan and persipan
Truffles and chocolate truffle balls