Fine Chocolates: Great Experience

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!

• Making Artisan Chocolates
• The Fine Chocolates: Gold
• Belgian Dark Couverture Chocolate Semisweet Callets, 54.5% - 5.5 Lbs
• Chocolates and Confections at Home with The Culinary Institute of America
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
• Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)
• Mountain Candy Mold Hill Polycarbonate Chocolate Mold
• Fine Chocolates 4: Creating and Discovering Flavours
• Callebaut W2 28% White Chocolate Callets 5.5 lbs
• The Science of Chocolate