Perfecte Pralines 2

This comprehensive and practical manual from the famous master chocolatier Jean-Pierre Wybauw contains a theory section with clear action images.
You will learn everything about chocolate and sugar processing, rheology and shelf life. More than 100 delicious and original praline recipes are then explained in great detail and illustrated with beautiful photos by Tony Le Duc. The indication of the AW value of the chocolates is unique. A standard work for the professional and the advanced amateur.

Published by Lannoo nv. Tielt – 2004
ISBEN 90 209 56787