Perfecte Pralines 3

The chocolate industry is not standing still. Science creates more opportunities for putting together new products. Techniques also evolve and improve. New raw materials are being used that now prove their worth and are sometimes indispensable such as sugars, fats, fat imitators, etc. The shelf life of pralines is also becoming increasingly important.
This beautifully illustrated and designed book by Jean-Pierre Wybauw treats the most used raw materials in an understandable language and explains how they affect the quality and shelf life of chocolates. The many new recipes are a feast for the eyes and the taste buds.