This extensive and practical manual produced by the famous Master Chocolatier, Jean-Pierre Wybauw, includes a theorical section with vivid illustrations. It tells you everthing you need to know about chocolate and sugar processing, rheology and shelf...
The chocolate industry keeps on progressing. Science makes it possible to come up with new product options. Techniques also constantly evolve and improve. New raw materials are used, which have proven their usefulness and are at times indespensable,...sob encomenda
Making Fine Chocolatessob encomenda
Saving Fine Chocolate makes the case that cocoa cooperatives are critical to meeting increasing consumer preferences for Fair Trade, organic and unique favors from countries of origin in Latin America. Unfortunately, the Chocolate Industry and...Grátis