Pralines

Description:
60 new recipes for ganache chocolates, truffles, liqueur chocolates, pralines, nut pralines, etc.

Ganache chocolates, truffles, liqueur chocolates, pralines, nut chocolates ...
The range of enjoyment is very diverse and hardly anyone knows it better than Jean-Pierre Wybauw. In his new book "Chocolates" he has come up with 60 new recipes for specialties such as pistachio cubes, honey ganache with anise, strawberry and cinnamon duo and apricot and basil truffle that will make every chocolatier's heart beat faster. Accurate and well-understood knowledge of ingredients such as sugar and fat, techniques and master recipes makes this book a resource of ideas, but also a useful reference book for professionals.

Format / Pages:
 224 pages, 23.8 x 2.2 x 28.1 cm, hardcover

Language:
German