Belgium is well-known for its delicious chocolate.
In The Fine Chocolates: Gold, Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the different flavorings you can use and combine. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness.
This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.
For many years Jean-Pierre Wybauw was a professor in sugar and chocolate confectionery. He traveled around the world to teach professionals the tricks of the trade. He has been an esteemed member for several international competitions. His first book Fine Chocolates (ISBN 9789020959147) was translated into eight languages and was awarded the title "Best chocolate book in the world". Serdar Tanyeli is a highly-talented Turkish photographer, who specializes in taking culinary photographs.