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

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£106.25

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RRP £125.00 – you save £18.75 (15%)

Order before 4pm tomorrow for delivery by Sat 17 Jan 2026.

A Hardback by The proud collective of Callebaut Chefs

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    View other formats and editions of The Chocolatier’s Kitchen: recipe book by The proud collective of Callebaut Chefs

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