Description
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He continuously travels world wide teaching execs the tricks of the trade and offers lectures at famous trade faculties. On this fascinating book, Wybauw we could the reader in on the ones tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With luxurious photography Tony de Luc, this can be a book for any chocophile!