- A handy and comprehensive guide to the wonderful world of all things chocolate
"A handy A-Z of chocolate that will take you from Anise Ganache to Zenith, a dipped chocolate containing red berries and honey" Squires Kitchen Bake School
Chocolate, Chocolate, Chocolate is much more than a recipe book. Written by award-winning confectionary expert Jean-Pierre Wybauw, it is a truly extraordinary guide to everything from the history of this socially significant delicacy, to its wide-ranging uses and beneficial properties.
Chocolate is eternally popular, and ever since its Aztec origins it has been manufactured in staggering volume; today in some Belgian factories over 1500 kilos are produced every two minutes. This book explores the ingredients and methods used to produce different varieties of chocolate, the factors that affect its quality and contemporary trends in flavours and fillings.
With over 40 stunningly illustrated recipes interwoven with explanations of chocolatier terminology, the author has created a concise encyclopaedia of all things chocolatey. Whether it be the typical nutritional values of plain, milk and white chocolate, or the wines that compliment the different varieties, Wybauw explains it all.
The book includes step-by-step instructions on how to make muffins, soufflés and macaroons as well as more daring and unusual recipes including chocolate and raspberry jam, making it the perfect guide for all enthusiasts. Readers will be swept away by Jean Pierre's enthusiasm and ceaseless effort to create the perfect chocolate for those who simply must have chocolate.
Contents: 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.
Jean-Pierre Wybauw is an internationally well-known chocolate consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate, often making guest appearances on television cookery programmes. He is also a respected member of the jury in numerous competitions. His expert opinion about working with chocolate is greatly appreciated, especially in international contests. Jean-Pierre Wybauw has won many awards and competitions, among which, in 2002, the coveted 'Chef of the year' title at the Culinary Institute of America. He has been awarded numerous prizes for his work.