Wybauw, Jean-Pierre, <br/><br/>
Fine chocolates :  great experience / 
Jean-Pierre Wybauw. 
 - Tielt :  Lannoo,  2010. 
 - 224 pages :  illustrations ;  28 cm 
<br/><br/> Cover title. 
<br/><br/>Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous. 
<br/><br/><label>ISBN: </label>9789020959147 (hbk.) :  £55.00 9789020959147 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Candy.<br/>Chocolate (Cookery)<br/>Cooking (Chocolate)<br/>Chocolate candy.<br/>Food and Drink.<br/>Cooking with chocolate
<br/><br/><label>LC Class. No.: </label>TX791 
<br/><br/><label>Dewey Class. No.: </label>641.6374 WYB