With decorative boni mold.
AVAILABLE IN ENGLISH ONLY –
Chocolate decorations full of fantasy and colors for your pralines, cakes and pies: spirals, scrolls, laces, refined chips, …
Photographs that follow step by step the achievements of the prestigious chocolate maker. –
A must for every pastry chef, chocolate maker or experienced cook. Jean-Pierre Wybauw, confectioner and chocolatier, has been a consultant and teacher at Barry Callebaut for 34 years.
He travels constantly around the world to teach professionals the secrets of the trade and to give numerous conferences. He has also been a valued member of international competition juries for many years and was named Chef of the Year by the Culinary Institute of America in 2002. His previous book, Petits chocolats, grande expérience, won the world title of “Best Book on Chocolate”.