Full Description
Chocolate, Chocolate, Chocolate is much more than just a recipe book. Employing half a century of chocolate knowledge and experience to this accessible new title, Jean-Pierre Wybauw's sixth book is a veritable abundance of information, history and recipes pertaining to chocolate. The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional values of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanation of chocolatier's terminology. Features over 100 pages of recipes with step-by-step instructions including muffins, souffles, pralines, macaroons and chocolate cannelloni as well as useful recipes for chocolatiers' ingredients that are otherwise expensive and difficult for the layman to get hold of such as fondant cream.Of interest to professionals and aspiring chocolatiers as well as hobbyists, readers will be swept away by Jean Pierre's enthusiasm and never-ceasing diligence to create the perfect chocolate.
Contents
Preface A heartfelt thank you Master chocolatier Jean-Pierre Wybauw What is chocolate and what is it actually made of? Various types of chocolate The production of chocolate Chocolate and quality Trends in chocolates Average nutritional value The success of Belgian chocolates The shelf life of chocolate Recipes and terminology
