*Includes more than 100 chocolate decoration techniques and instructions*A perfect source book of ideas Few people know the name Jean-Pierre Wybauw but he is nevertheless world-famous as 'Mr Chocolate,' the lead teacher from Barry-Callebaut, the top world supplier of industrial chocolate to the confection and food service industries. They also produce chocolate for consumers. Wybauw travels the world giving courses to chocolate makers and here he shares his talents. The book contains dozens of tips and tricks, showing professionals and amateurs alike what can be done with chocolate, besides making wonderful pralines.
- Hardback | 200 pages
- 236.22 x 274.32 x 20.32mm | 1,202.01g
- 15 Aug 2013
- Editions Lannoo sa
- Tielt, Belgium
- 460 Colour
About Jean-Pierre Wybauw
Jean-Pierre Wybauw travels the world giving courses to chocolate makers. He has been a valued judge during international contests and in 2002 was voted 'Chef of the Year' by the Culinary Institute of America. Tony Le Duc's photography has received several international awards including the 'World Gourmand Cookbook Award' and the 'World Food Media Award'.