Chocolate Decorations [Hardcover]

Jean-Pierre Wybauw (Author), Tony Le Duc (Photographer)

Book Description

Publication Date: August 15, 2007

Few people know the name Jean-Pierre Wybauw. He is nevertheless world-famous as 'Mr Chocolate', the top teacher from Barry-Callebaut, who travels the world giving courses to chocolate makers. Contains dozens of tips and tricks, showing professionals and amateurs what can be done with chocolate, besides making wonderful pralines.

Product Details

• Hardcover: 200 pages
• Publisher: Lannoo Publishers (Acc) (August 15, 2007)
• Language: English
• ISBN-10: 9020968297
• ISBN-13: 978-9020968293
• Product Dimensions: 10.8 x 9.3 x 0.8 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #658,064 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

5.0 out of 5 stars WHAT WAS MISSING FROM CHOCOLATE BOOKS, May 12, 2008

By 

C. Terzis "cterzis" (Nicosia Cyprus) - See all my reviews
(REAL NAME)   

This review is from: Chocolate Decorations (Hardcover)

This is the only English language book in existence dealing solely with chocolate decorations. As a first in its field it has set the mark high and any others that follow must be good indeed lest they be obscured by it.
Jean-Pierre Wybauw is a master chocolatier working for Callebaut, highly respected around the world and especially in Europe.
In the book are included: Piped decorations on frozen marble, creating knots, nests, ribbons, cones, fans etc.
Chocolate flowers using moulds, cocoa butter paste, plastic cocolate, piping bag and even baloons(!).
Piped leaves and other objects including 'rusted' keys.
Cutout chocolate creating anything from trees to elaborate pieces.
A great variety of easter eggs, including classical and modern designs.
Chocolate sculpture.
Airbrush and spraying techniques.
Ribbons, spirals, waves, loops using acetate foil.
'Corals' by pouring melted chocolate on ice cubes.
'Marble and granite' using grated and melted chocolate.
'Marble' using two color chocolate.
'Moss' using colored chocolate.
'Antique frames' using chocolate and gold leaf.
Ribbed rolls and curls, two tone cigarettes, lined fans, small spirals.
Decorations on shiny foil for cutouts.
Wood effect on rodoide or acetate foil.
Large ribbons for decoration around cakes.
Glitter flakes using edible color and gelatine.
Lattice work.
Stencils.
Screening techniques.
All this in a book of 200 pages with clear explanations and a plethora of photos. The recipes are in metric and the temperatures are in Celsius and Fahrenheit.
This is of course a book for professionals only and as such the price is not forbidding. It is well worth the investment.

9 of 9 people found the following review helpful:

5.0 out of 5 stars An outstanding survey, September 7, 2007

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Chocolate Decorations (Hardcover)

Master Chocolatier Jean-Pierre Wybauw provides professional insights and assessments of handling chocolate in this guide, which is a top pick for any serious food professional or chef's library. Color photos by Frank Croes pack a guide displaying step-by-step insights on how to use cutters and understand chocolate handling requirements to produce decorative flowers, sculptures and more. An outstanding survey, this will earn a spot in any serious culinary collection where working with chocolate or making decorations is of interest.

Diane C. Donovan
California Bookwatch

4 of 6 people found the following review helpful:

4.0 out of 5 stars Great, but wanted more., March 28, 2010

By 

Chocohalic (ON Canada) - See all my reviews

Amazon Verified Purchase

This review is from: Chocolate Decorations (Hardcover)

This book has beautiful pictures and all of the techniques shown are very interesting. Some of the text is confuseing though, due to the poor translation. I wish that there where more tips in the discriptions (ie. appropriate temperature of equipement and tools, time frames for accomplishing certain tasks, trouble shooting certain issues) The explenations are very short and poorly translated. Over all I found this book useful, mostly because of the photographs. I would only recomend this book for those who have experience working with chocolate.