The Fine Chocolates: Gold

• A comprehensive and complete work about chocolate; the international best-selling titles Fine Chocolates 1, 2, 3, and 4 are united here in one volume
• Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and professional tips
• Create your own chocolates and work your magic

Belgium is well-known for its delicious chocolate.

In The Fine Chocolates: Gold, Jean-Pierre Wybauw expresses in clear, concise language how to create and shape your own chocolates. How do you make ganache? How can you extend the shelf life of fine chocolates? He also takes a closer look at the different flavorings you can use and combine. Various mouth-watering and original praline recipes are described in detail. The interesting background information and superb photographs will invite anyone to indulge in this sweetness.

This book is another must for the kitchens of professional chocolatiers, experienced amateur cooks and chocolate lovers.

• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
• Encyclopedia of Chocolate: Essential Recipes and Techniques
• Chocolat: From the Cocoa Bean to the Chocolate Bar
• Liquid Invert Sugar
• Making Artisan Chocolates
• Making Chocolate: From Bean to Bar to S'more: A Cookbook
• Caullet Glucose Syrup - 2.2 lb
• Matfer Bourgeat 112641 Coating Spatula, 7-Inch
• Fruit: The Art of Pastry