This extensive and practical manual produced by a Master Chocolatier, includes a theoretical section with vivid illustrations. It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. More than 100 mouth-watering and original chocolate recipes are described in detail and illustrated with superb photography.

As Jacquy Pfeiffer says, “Finally, a book about chocolate that is an indispensable tool for all chocolatiers, both beginners and professionals. While working with chocolate seems fun and easy, an in-depth knowledge of the chemistry of chocolate is essential to achieve a consistent, smooth and delectable product. The composition of raw products is explained so that you will be able to formulate your own chocolate candy recipes. This chocolate bible provides the answers to all your possible troubleshooting questions”. Hundreds of full color photos, instructional pictures, graphs & charts. 230 pages, hardcover.

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