Description

Book Synopsis

'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

    Product form

    A Hardback by The proud collective of Callebaut Chefs

    £93.75

    Includes FREE delivery

    RRP £125.00 – you save £31.25 (25%)

    Order before 4pm today for delivery by Tue 15 Sep 2026.

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      Book details

      Publisher Lannoo Publishers
      Published 3 November 2022
      ISBN-13 9789401473385
      978-9401473385
      ISBN-10 9401473382
      Also in:
      Food & Drink Cookery / food by ingredient: chocolate

      Description

      Book Synopsis

      '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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