Fine Chocolates: Great Experience

Jean-Pierre Wybauw is a master and I love the book, I have to admit I am biased because I went to a 9-day course he taught in Australia. I like him and found him really helpful, approachable and friendly - a true teacher and happy to share knowledge, not like some of the chefs you meet who believe their own publicity.

This book is an excellent text for those who have experience already working with chocolate. Mr. Wybauw assumes those using the book already have a basic understanding of how to work with chocolate and make confections. The recipes leave out many of the basic steps beginners may be looking for in a cookbook, but experts will find their way with ease. The first quarter of the book deals with the science behind chocolate and handling of the ingredients and their effects on self life. The recipes included have many very interesting combinations. This is a book that is meant to be used only after mastering the basics of chocolate making, and for those who are interested in production chocolate making.

This book and the other Fine Chocolates series by Jean-Pierre Wybauw is for professional pastry chefs and advanced chocolatiers who want to get their hands to make the best chocolates for everyone to love. This is written for the pros and advanced chocolatiers and candy makers who want to venture and also several recipes that are innovative in flavor and creativeness in taste and combining new flavors. It also talks about extending shelf lives of different recipes much longer since water makes it much shorter. He differentiates different sugars, and other key components, so when you develop your own unique flavors of chocolates -- it may create new flavors, and extend its shelf life at the same time.I recommend having all of the Fine Chocolate series written by Jean-Pierre Wybauw for every pro pastry chef and/or chocolatier. There are 5 books that he has written from different 5 titles: Fine Chocolates - Great Experience..., Fine Chocolates 2: Ganaches, Fine Chocolate 3: Extending Shelf Life, Fine Chocolate 4: Flavors and Combinations and Chocolate Decorations(2014- his latest book so far).

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.

Just an excellent resource book. It's got all kinds of information from a professional perspective presented in a straight-forward, easy-to-understand manner. It's probably not so useful a book for the occasional candy-maker, unless you also enjoy knowing more about the technical aspect of what's going on when you make stuff. This book would make a great gift. It's beautiful and serious at the same time.

BROUGHT FOR TRUFFLES ON PAGE 191 BUT NO PAGES AFTER 150 DOWNLOADEDALSO INDEX ISNT WORKING OR LISTED PROPERLY, VERY UNFORTUNATE

If your a real chocolatier or pastry chef this is the book for you. Amazing recipes from start to finish. Worth every penny

I got this as a gift, and I feel really bad that he had spent that much money for it. The book really doesn't have any enlightening techniques or inventive/creative recipes in my opinion. I actually prefer The Art of the Chocolatier by Edward Notter or the CIA's Chocolate and Confections book better, and buying both books would still cost you less. But if you got the money, and want it in your collection, buy it.

Eigentlich ein tolles Buch, auch für den Kindle geeignet. Aber die Kindle-Version endet auf Seite 150 von eigentlich (laut Inhaltsverzeichnis) 219 Seiten- da fehlen mir leider ganz wichtige Kapitel!geht sofort zurück… schade!

book in perfect condition. Thank you!

It gives detailed knowledge...

Tutti i libri di Wybauw sono dei manuali da tenere assolutamente nella propria biblioteca dolciaria per conoscere e approfondire la lavorazione del cioccolato

The book looks to be a wonderful resource for industry professionals. However, the Kindle version of this book only has 150 pages - it abruptly ends in the middle of the ganache chapter. I purchased the kindle version as I cannot afford the hardcover version so missing the last quarter or so is very disappointing.