review of Fine Chocolates: Great Experience by Jean-pierre Wybauw
For those in the field that are looking to expand their knowledge of choclate bon-bons(both molded and enrobed), or those wishing to open their own chocolate business, Fine Chocolates: Great Experience by Jean-pierre Wybauw is a great addition to your library.
The book starts off covering thecovering ingredients used, then moves on to the chocolate processing properties. It covers (in great detail) the crystallizing process, and how to prevent blloms. It discusses rheology and factors that need to be taken into account to extend shelf life. Something that’s a must for businesses.
After discussing sugar processing, the book delves into the recipes. Each recipe is accompanied by a full color photograph, with the full ingredient list. There are also recipes for other confections (marshmallows, nougats , etc.). All in all, there’s approx. 50-55 praline and bon-bon recipes included in this book (not including other confections). In my opinion, you could probably start a chocolate shop if you used them all. Not a bad deal for the price.
A must for the pastry chef’s book collection.