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Fine Chocolates: Great Experience Hardcover – April 13, 2007


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Hardcover, April 13, 2007
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Product Details

  • Hardcover: 230 pages
  • Publisher: Lannoo Publishers (Acc) (April 13, 2007)
  • Language: English
  • ISBN-10: 902095914X
  • ISBN-13: 978-9020959147
  • Product Dimensions: 10.9 x 9.3 x 0.9 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #641,240 in Books (See Top 100 in Books)

Editorial Reviews

Review

"This book is another must-have for experienced amateur cooks, chocolate lovers and professional chocolatiers, especially those wishing to investigate extending the shelf line of their pralines" Cakes and Sugarcraft, Spring 2011 --This text refers to an alternate Hardcover edition.

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. Frank Croes is a renowned photographer, specialised in culinary photography. He was responsible for the photographs in Fine Chocolates 2: Great Ganache Experience and Chocolate Decorations. --This text refers to an alternate Hardcover edition.

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Customer Reviews

4.4 out of 5 stars
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See all 10 customer reviews
And the photography is amazing!
Miranda
Mr. Wybauw assumes those using the book already have a basic understanding of how to work with chocolate and make confections.
R. Rhoda
The English translation has some "character" as well.
Eric J. Wu

Most Helpful Customer Reviews

47 of 48 people found the following review helpful By Eric J. Wu on March 19, 2006
Format: Hardcover
Content: Chocolate processing, rheology, shelf life, sugar processing, starting out, praline recipes, fat-based recipes, ganaches, caramels, Nougat, fruit-in-liquer, marzipan, truffles, fruit dough.

This is an advanced book meant for advanced hobbyists or professionals. For example, there are no sections on how to pipe chocolate or how to melting chocolate - this book assumes you have that knowledge. Even more advanced knowledge such as how to use molds, using the guitar, or the enrobing machine is assumed.

My favorite section is the sections on chocolate tempering (precrystallization as this book calls it) and troubleshooting chocolate coatings. It goes through all the things that can go wrong - patches of dull chocolate, difficulty in unmolding, air bubbles, cavities, streaks - and goes through how to correct these problems and why they happen.

I also enjoyed the section on shelf lives and factors which can change them - such as the effects of chocolate:cream ratio, sorbitol, water, corn syrup, alcohol, and so on. This section was is something I have not seen with this level of detail in other chocolate books. All recipes come with an Aw rating, which measures the humidity of the center and its perishibility.

The second half of the book (in terms of pages) is recipes. The photography here is beautiful. The recipes are for professional and industrial use only, with a heavy bent towards preservation of centers. Ingredients such as sorbitol and invert sugar are used. If you are not professional, you may not use the recipes directly, because you may use simpler ganache recipes. But you still may get ideas from them.

The English translation has some "character" as well. If you are used to buying these translated French pastry books (Patiserrie of Pierre Herme, Au Coeur des Saveurs, and so on) it is about the same. Otherwise it takes some getting used to.
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28 of 28 people found the following review helpful By C. Terzis on October 18, 2007
Format: Hardcover
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.
Read more ›
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24 of 25 people found the following review helpful By Sofia Gaviria on May 10, 2007
Format: Hardcover Verified Purchase
It is never a good thing to have to read a book that has been translated, but cookbooks that have been translated into the English language are usually quite acceptable. It is a shame that the translation of this book was not revised by a native English speaker. Some of the instructions are true riddles. And the terminology is more than a little odd. This fine edition would justify hiring a qualified translator.
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10 of 11 people found the following review helpful By Miranda on September 29, 2005
Format: Hardcover
Yes, it's rather pricey, but this is the only book on chocolate confections that you'll ever need to buy. Though the English translation is a little awkward in places, Wybauw communicates the information in a straightforward manner. And the photography is amazing!

One warning - this book is not for the casual novice. It's geared towards professionals and will be best used and most appreciated by such.
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2 of 2 people found the following review helpful By Melissa Schultz on April 9, 2013
Format: Hardcover Verified Purchase
I bought this volume knowing it was a must for my chocolate shop reference shelf. I was a little disappointed that it doesn't provide more information about all-natural ways of increasing shelf life, or even provide some kind of formula for figuring out exactly (or even approximately!) what the shelf life of your creations are based on ingredients and process. Still, it will come in handy to reference facts and options, but I don't see myself purchasing additives and preservatives. Not my way of doing things.
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