After the international success of Fine Chocolates - 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.
Uitgeverij Lannoo
ISBN 978 90 209 7588 8
