More than Just Another Recipe Book...
The Chocolatier's Kitchen contains the combined experience and research of 7 Callebaut® Chefs. From traditional to innovative, these recipes are designed for the beginning chocolatier seeking a balanced exposure to all types of products and for the experienced shop owner looking to expand their product range and sales opportunities while maintaining quality standards.
About the Recipes
The recipes in The Chocolatier's Kitchen represent the full range of products found in the best chocolate shops: molded and enrobed bonbons, spreads and jars, chocolate bars, snacking tablets, and more.
In addition to an entire chapter exploring the science of shelf life, the recipes are also organized by shelf life, giving the chocolatier the ability to choose recipes that will best fit their needs and their production schedule. Taking it one step further, each recipe also includes storage recommendations.
About the Chefs
Davide Comaschi - World Chocolate Master & Chocolate Academy Global Ambassador
Philippe Vancayseele - Chocolate Academy Chef, Canada
Mark Tilling - Chocolate Academy Chef, UK
Clare England - Chocolate Academy Chef, UK
Beverley Dunkley - Former Chocolate Academy Chef, UK
Ciro Fraddanno - Chocolate Academy Chef, Italy
Ryan Stevenson - Executive Pastry Chef, Australia