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Chocolate, Chocolate, Chocolate
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Table of 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

About the Author

Jean-Pierre Wybauw is an international chocolate and sugar processing consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate processing. Jean-Pierre often makes guest appearances on foreign television cookery programmes. He is also a well-known and 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 was awarded numerous prizes for his work.

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"The photographs in the book are gorgeous. The type of photos that either have you heading towards the kitchen to start making your own chocolate or scrounging for some." - chocolateandcroissants.blogspot.com

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