Product Description

Few people know the name Jean-Pierre Wybauw. He is nevertheless world-famous as 'Mr Chocolate', the top teacher from Barry-Callebaut, who travels the world giving courses to chocolate makers. Contains dozens of tips and tricks, showing professionals and amateurs what can be done with chocolate, besides making wonderful pralines.

Product Details

• Amazon Sales Rank: #186489 in Books
• Published on: 2007-08-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 200 pages

Customer Reviews

WHAT WAS MISSING FROM CHOCOLATE BOOKS
This is the only English language book in existence dealing solely with chocolate decorations. As a first in its field it has set the mark high and any others that follow must be good indeed lest they be obscured by it.
Jean-Pierre Wybauw is a master chocolatier working for Callebaut, highly respected around the world and especially in Europe.
In the book are included: Piped decorations on frozen marble, creating knots, nests, ribbons, cones, fans etc.
Chocolate flowers using moulds, cocoa butter paste, plastic cocolate, piping bag and even baloons(!).
Piped leaves and other objects including 'rusted' keys.
Cutout chocolate creating anything from trees to elaborate pieces.
A great variety of easter eggs, including classical and modern designs.
Chocolate sculpture.
Airbrush and spraying techniques.
Ribbons, spirals, waves, loops using acetate foil.
'Corals' by pouring melted chocolate on ice cubes.
'Marble and granite' using grated and melted chocolate.
'Marble' using two color chocolate.
'Moss' using colored chocolate.
'Antique frames' using chocolate and gold leaf.
Ribbed rolls and curls, two tone cigarettes, lined fans, small spirals.
Decorations on shiny foil for cutouts.
Wood effect on rodoide or acetate foil.
Large ribbons for decoration around cakes.
Glitter flakes using edible color and gelatine.
Lattice work.
Stencils.
Screening techniques.
All this in a book of 200 pages with clear explanations and a plethora of photos. The recipes are in metric and the temperatures are in Celsius and Fahrenheit.
This is of course a book for professionals only and as such the price is not forbidding. It is well worth the investment.

An outstanding survey
Master Chocolatier Jean-Pierre Wybauw provides professional insights and assessments of handling chocolate in this guide, which is a top pick for any serious food professional or chef's library. Color photos by Frank Croes pack a guide displaying step-by-step insights on how to use cutters and understand chocolate handling requirements to produce decorative flowers, sculptures and more. An outstanding survey, this will earn a spot in any serious culinary collection where working with chocolate or making decorations is of interest.

Diane C. Donovan
California Bookwatch