Fine Chocolates: Great ExperienceLannoo Uitgeverij, 2007. ápr. 13. - 228 oldal * Discover why Belgium is known around the world for its delicious chocolates! * A must-have for professionals and advanced amateurs ” 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. With sumptuous photography of Tony de Luc, this is a book for any chocophile! |
Gyakori szavak és kifejezések
200 G BUTTER 300 g water acid added alcohol Allow to crust allow to harden almonds approximately Aw value baking paper Baumé Blend boil bowl Brix caramel centre chocolate shells CHOCOLATE TRUFFLE CHOCOLATE TRUFFLE BALLS coat cocoa butter coconut colour condensed milk corn syrup crust slightly crystallisation cut with wire dark chocolate Demould Dip the pieces enrobing Fat bloom flavour fondant sugar FREQUENTLY USED INGREDIENTS g corn G DARK g glucose g invert G MILK g sugar G WHIPPING G WHITE ganache Garnish gianduja glucose heat invert sugar invertase IOO G Leave to cool liqueur liquid marzipan milk chocolate mixture moisture moulds nougat nuts Over-crystallising pectin Pipe pistachio pralines precrystallised chocolate recipes shelf Silpat baking mat smooth sodium bicarbonate softened butter sorbitol stirring sugar bloom sugar syrup taste temperature thick thickening thin TRUFFLES AND CHOCOLATE vanilla viscosity water activity WHIPPING CREAM white chocolate wire slicer