.Includes more than 100 chocolate decoration techniques and instructions .A perfect source book of ideas Few peopleknow the name Jean-Pierre Wybauw but he is nevertheless world-famous as 'Mr Chocolate, ' the lead teacher from Barry-Callebaut, the top world supplier of industrial chocolate to the confection and food service industries. They also produce chocolate for consumers. Wybauw travels the world giving courses to chocolate makers and here he shares his talents. The book contains dozens of tips and tricks, showing professionals and amateurs alike what can be done with chocolate, besides making wonderful pralines."
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airbrush Allow the chocolate Allow to harden Allow to set Alternative brush cake decoration chocolate drops chocolate in order chocolate lines chocolate to harden colate coloured cocoa butter cool cooler cream horn filled cream horn pipe create crystallised curling cylinder dark chocolate Demould desired shape drawing dry ice edge figures flower food processor frozen marble gelatine glucose harden sufficiently ice cubes Immediately Kneadable chocolate latex layer of chocolate Leave to harden Leave to set longer tacky marble surface melted cocoa butter method milk chocolate modelling chocolate order to prevent palette knife parallel lines pastry pastry bag Pipe a drop pipe chocolate plastic foil powder precrystallisation Remove the foil roll set slightly sheet of shiny shiny foil Silicone moulds slab of chocolate soon spray Spread a thin Spread chocolate stable crystals stencil stick stiffen strip temperature thin layer titanium dioxide triangular knife white chocolate