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EbookBell Team
4.4
102 reviewsJean-Pierre Wybauw has done it again with his second Fine Chocolates book—Great Ganache Experience. If you liked Fine Chocolates, then you will automatically want this second volume, which deals with ganaches, which represent the bulk of modern praline assortments. This new book will be welcomed by all professional chocolatiers and students of the art.
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making, focusing on those with ganache fillings. With sumptuous colour photography, this is a book for any chocophile! Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and professional tips -Mouth-watering photography by Tony Le Duc and Frank Croes.
Features:
Fabulous new and original recipes from Jean-Pierre with full-page full-color photographs
Great technical sections covering emulsifying ingredients, fat mixtures, precrystallizing, homogenizing, curdling, ganaches created under vacuum, shelf life, preservatives, flavor combinations, making ganaches lighter, and much more
Full color photographs showing step-by-step progressive techniques
Charts, tables, yield values, temperature controls and much more!
Mouth-watering, original ganache recipes are described in detail and illustrated with superb photographs.
Contents
High Quality Ganache
Main Ingredients
Technical Aspects
Starting Out
Special Ganaches
Ganaches with Stimulating Properties
Caramel-Based Ganaches
Fruity Ganaches
More Suggestions
Pralines with Several Layers
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