Description

'Another chocolate book?' you might say? The answer is: this book is different than any other book on the market!

The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business.

With contributions from the Callebaut Chefs Tribe: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson

The Chocolatier’s Kitchen: recipe book

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£112.50

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RRP: £125.00 You save £12.50 (10%)
Usually despatched within 3 days
Hardback by The proud collective of Callebaut Chefs

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Short Description:

'Another chocolate book?' you might say? The answer is: this book is different than any other book on the market!... Read more

    Publisher: Lannoo Publishers
    Publication Date: 03/11/2022
    ISBN13: 9789401473385, 978-9401473385
    ISBN10: 9401473382

    Number of Pages: 592

    Non Fiction , Food & Drink

    Description

    'Another chocolate book?' you might say? The answer is: this book is different than any other book on the market!

    The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business.

    With contributions from the Callebaut Chefs Tribe: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson

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