Chocolate is eternally popular and ever since its Aztec origins it has been manufactured in staggering volume; today in some Belgian factories over 1500 kilos are produced every two minutes. This book explores the ingredients and methods used to produce different varieties of chocolate, the factors that affect its quality and contemporary trends in flavours and fillings.
With over 40 stunningly illustrated recipes interwoven with explanations of chocolatier terminology, Wybauw has created a concise encyclopaedia of all things chocolaty. Whether it be the typical nutritional values of plain, milk and white chocolate, or the wines that compliment the different varieties, he explains it all.
