The Chocolatier's Kitchen

I simply love this book for not only the information that it contains but for the wonderful illustrations .

I attended the Chocolate Academy in Montreal and Philippe Vancayseele (one of the co-authors) was the instructor. He's a top notch instructor and emphasized the techniques rather than specific recipes.The book is well written with background information as well as recipes contributed by each of the co-authors. Clearly written and includes succinct recipes, most being just a page long. The recipes span the gamut -- dark, milk, ruby, and white chocolate; ganache, bars, etc.

I have taken several chocolate classes but this book really ups the game! It explains the various types of Callebaut chocolate, helping you to understand their system and then goes on to share hundreds of recipes. NONE of my courses has explained the life span of chocolates and this book provides great details that allow me to really up my game. This book is worth every penny!

This is a comprehensive recipe guide for countless chocolate creations. Easy to follow directions.

An astonishing collection of recipes and techniques.

This has a lot of great material to show shelf life and gives you a good understanding of why.

it is a pleasure to receive such nice book, really enjoy it.

Would have liked more technique teaching from such experts. Even surprised they fill a round shell and call it a truffle (round bonbon). Expected much more.