| Fine Chocolates: Great Experience by Jean-Pierre Wybauw |
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Out of Belgium comes master chocolatier Jean-Pierre Wybauw. Mr. Wybauw has been an advisor and instructor
with Barry-Callebaut for 32 years. CIA, The Culinary Institute of America, named him chef of the year in 2002.
Here in his book Fine Chocolates: Great Experience he shares his knowledge with the general public. The book is
geared towards someone who has spent a little time in the kitchen. That being said a well intentioned amateur could
work their way through the 100+ recipes.
The author explains techniques for moulding and lays out the basics of crystallization among other technical
concepts. We especially appreciated his tips on extending the shelf life of ingredients. Definitely a book that should
join the more advanced chocolate library more for the recipes than anything else. The book is a little pricey but at
less than a dollar a recipe it's still a fair deal.
The photos by Tony Le Duc are sharp and clear.
If you're interested in this book and want to read more about it at Amazon click the link below.
with Barry-Callebaut for 32 years. CIA, The Culinary Institute of America, named him chef of the year in 2002.
Here in his book Fine Chocolates: Great Experience he shares his knowledge with the general public. The book is
geared towards someone who has spent a little time in the kitchen. That being said a well intentioned amateur could
work their way through the 100+ recipes.
The author explains techniques for moulding and lays out the basics of crystallization among other technical
concepts. We especially appreciated his tips on extending the shelf life of ingredients. Definitely a book that should
join the more advanced chocolate library more for the recipes than anything else. The book is a little pricey but at
less than a dollar a recipe it's still a fair deal.
The photos by Tony Le Duc are sharp and clear.
If you're interested in this book and want to read more about it at Amazon click the link below.