Fine chocolates 2 : great ganache 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, focusing on those with ganache fillings. With sumptuous colour photography, this is a book for any chocophile! SELLING POINTS -Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and professional tips -Mouth-watering photography by Tony Le Duc and Frank Croes "After the international success of "Fine chocolats- Great experience" and "Chocolate decorations" this book about ganaches completes this unique chocolate trilogy. Jean-Pierre Wybauw authored this comprehensive professional guide for all chocolate connoisseurs and chocolate lovers who wish to immerse themselves in this creamy chocolate filling. He comes up with a myriad of applications, techniques, tips and recipes to creatively process ganache into pralines. A manual filled with sweet titillations and surprising preparations, captured in brilliant photography by Frank Croes."-- Publisher description Book annotation not available for this Fine Chocolates 2 Wybauw, Jean-pierre/ Croes, Frank (PHT) Antique Collectors Club LtdPublication 2008/04/01Number of 204Binding HARDCOVERLibrary of Offers a practical guide to the art of chocolate making, focusing on those with ganache fillings. This book features colour photography. A practical guide, and part of the series of books about chocolate by a renowned chocolate confectioner.

Dozens of original chocolate recipes and professional tips.