Perfecte Pralines 4

This comprehensive and practical manual produced by the famous master chocolatier, Jean-Pierre Wybauw, includes a theoretical section with vivid illustrations.
It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. More than 100 mouth-watering and original praline recipes are described in detail and illustrated with beautiful photos of Tony Le Duc. The introduction of an “aW” value for chocolates is unique. This is a standard handbook for professionals and experienced amateurs.