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Key Books for the Chocolate and Candy Industry
from C.H.I.P.S.

Belgian Chocolates
by Roger Geerts

Belgian Chocolates is a visual sourcebook of chocolates from outstanding Belgian chocolatier and confectioner Roger Geerts.

Numerous imaginative professional recipes are presented, which the author has gathered during his 40 years experience in the field, providing a diverse and varied selection for today's confectionery library. Additionally, this book covers techniques, equipment, trouble shooting, and more. Full color photoraphs illustrate the recipes.

Contents

  1. Introduction
  2. Utensils
  3. The Ten Commandments of a Good Chocolatier
  4. Of Paramount Importance
  5. Basic Recipes
  6. Basic Techniques
  7. Dipped Chocolates
  8. Truffles
  9. Moulded Chocolates
  10. Caramelizing and Candying
  11. Various Chocolate Goods
  12. Liqueur and Confectionery
  13. Fruit Candies

This classic professional chocolate book will find its place on your resource shelf beside Jean-Pierre Wybauw's Fine Chocolates and Bertrand and Marand's Chocolate Designs.


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Belgian Chocolates
by Roger Geert
222 pages • $139.95 + shipping

Texas residents please add 6.75 % sales tax


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