Perfecte Pralines

This practical and detailed manual, of which the author is none other than the famous master chocolatier Jean-Pierre Wybauw, contains a theoretical part accompanied by explanatory illustrations of various processes.
You will discover everything you need to know about chocolate and sugar processing, rheology and shelf life. Plus the 100 delicious and original chocolate recipes are then explained and detailed and illustrated the beautiful pictures of Tony Le Duc. The identification of Aw Aw chocolates is unique. A reference work for the professional and the advanced amateur.

Lannoo Publishing House