Fine Chocolates, Great Experience 3 - Extending Shelf Life
The third in the "Fine Chocolates" series, this book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.
The chocolate industry keeps on progressing. Science makes it possible to come up with new product options. Techniques also constantly evolve and improve. New raw materials are used, which have proven their usefulness and are at times indispensable, such as sugars, fats, fat substitutes, etc. The shelf life of pralines is also becoming increasingly critical.
This beautifully illustrated book, designed by Jean-Pierre
Wybauw deals with the most frequently used raw materials in an
understandable language and explains how they impact the quality
and shelf life of pralines. The many new recipes represent a
delight for the eyes and taste buds.