Lançamento de mais um livro de Jean-Pierre Wybauw; Fine Chocolates - Great Experience.
Fine ChocolatesGreat Experienceby 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.
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.
Characteristics of the Most Frequently Used Ingredients
Shelf Life and Factors that Extend Shelf Life
Praline Recipes Based on Nuts
Fruit-in-Liqueur Chocolates Marzipan and Persipan
Truffles and chocolate Truffle Balls