Fine Chocolates: Great Experience
by Jean-Pierre Wybauw
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Book Summary Information
Author: Jean-Pierre WybauwPhotographer: Tony Le Duc
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-04-13
ISBN: 902095914X
Number of pages: 230
Publisher: Lannoo Publishers (Acc)
Book Reviews of Fine Chocolates: Great Experience
Book Review: A MASTER BOOK BY A MASTER CHOCOLATIER
Summary: 5 Stars
This book is the third addition to my chocolate library in the last few months. The other two are 'Chocolates and Confections' by Grewelling and 'Making Artisan Chocolates' by Shotts. All three are top quality books.
This one by Wybauw is an excellent book covering a variety of methods, procedures and products. It is a professional book as can be seen by the high price. If you are not very experienced with chocolate, but are adept in the kitchen, don't blow your money. Try your hand first, using the book by Shotts, which is very good and very cheap (see my review).
Wybauw does not only deal with chocolaterie in this fine tome, but with many aspects of candymaking, including fruit pastes, marzipan, caramels, nougat, candied peel etc. All types of chocolates are exhibited, including, molded, ganaches and enrobed. There are many recipes for different kinds of ganaches and fillings. The methods are clearly depicted in color photographs and products are alloted a full page photo each. Tempering techniques are explained in detail and there are troubleshooting sections and information charts everywhere.
Special attention is given to the preservation of centers. The author uses sorbitol, a derivative of glucose, that is used in several foodstuffs as a humitifier and preservative, and even in toothpaste!(it is the ingredient that gives you that cold refreshing sensation when you brush your teeth). Research is still being done as to the safety for the human health if it is consumed in great quantities.
The translation is not as bad as some other reviewers have depicted it. I still haven't found a sentence or instruction that I have not understood.
Weights are in Metric as is the case with all self-respecting professional books. Chocolaterie and candymaking need precise measuring, and cups and spoons will just not do. Too much space for error.
Now, a question that I have asked myself and I am sure that many others have asked themselves also: Considering the price of these books and having the choice of buying only one, which would it be? A difficult choice indeed but between Wybauw's and Grewelling's book I would choose 'Chocolate and Confections' by Greweling; more pages, more products, cheaper price, and you can use the difference between the two to buy 'Making Artisan Chocolates' by Shotts if you choose to. If you can affort it though, don't miss out on this book.
Summary of Fine Chocolates: Great Experience
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography Tony de Luc, this is a book for any chocophile!Chocolate Books
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