"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 lov…
Book 1 is an art book showcasing Stéphane Leroux's chocolate masterpieces. Book 2 is a laboratory or workshop guide which provides more than 40 original techniques from Stéphane Leroux, explained in step-by-step detail using a combination of text and illustrations.
Book 1 is an art book showcasing Stéphane Leroux's chocolate masterpieces. Book 2 is a laboratory or workshop guide which provides more than 40 original techniques from Stéphane Leroux, explained in step-by-step detail using a combination of text and illustrations.
Create your own homemade chocolate candies! With clear step-by-step instructions, Chef Bill Collins shows you exactly how to temper chocolate, work with thickeners, boil sugar, use piping bags, shape and fill molded chocolates, dip chocolates, and more. And he includes delicious…
Create your own homemade chocolate candies! With clear step-by-step instructions, Chef Bill Collins shows you exactly how to temper chocolate, work with thickeners, boil sugar, use piping bags, shape and fill molded chocolates, dip chocolates, and more. And he includes delicious…
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Ch…
Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete e…
