Fine chocolates - Great experience

This extensive and practical manual produced by the famous Master Chocolatier Jean-Pierre Wybauw, includes a theoretical section with vivid illustrations.

It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. The introduction of an "aW" value for chocolates is unique.

More than 100 mouth-watering and original chocolate recipes are described in detail and illustrated with superb photographs by Tony Le Duc.

This is a standard handbook for professionals and experienced amateurs alike.