Wybauw [Veé-boh], a Belgian chocolatier and instructor, is held in such high esteem among his professional colleagues that this book has forewords by Pierre Hermé, Stéphane Glacier, Sébastian Cannone, Ewald Notter, and Jacquy Pfeiffer. His review of confection-making fundamentals includes guides to evaluating chocolate quality, the advantages and disadvantages of different types of flavorings, factors affecting shelf life, recipe development processes, and even the effects of different types of packaging. More than seventy recipes follow for various types of cut, layered, and piped pralines, filled shells, truffles, cuvettes, and basic centers. Among the flavors that caught our eye: beer caramel; orange bitters; pear and almond. Handsome and useful.
Cloth. Color photographs throughout.