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Pierre Marcolini has selected 13 chocolatiers who work according to the bean-to-bar principle
| Publisher | Lannoo Publishers |
| Publication date | February 18, 2019 |
| Language | English |
| Print length | 192 pages |
| ISBN-10 | 2390250726 |
| ISBN-13 | 978-2390250722 |
| Item Weight | 2.4 pounds (1.09 kg) |
| Dimensions | 7.83 x 1.09 x 11.07 inches (19.9 x 2.8 x 28.1 cm) |
Ideal for those who appreciate gourmet chocolate and seek to deepen their knowledge of Belgian chocolate artistry.
Perfect for culinary students specializing in chocolate making, offering insights into the bean-to-bar process and techniques.
A great gift choice for anyone passionate about food and culinary arts, especially chocolate enthusiasts and professionals.
Not suitable for casual readers looking for light reading or entertainment, as it focuses on detailed chocolate production.
Belgian Chocolate: Bean-to-Bar Generation Hardcover – February 18, 2019
The Belgian Chocolate: Bean-to-Bar Generation Hardcover is a visually stunning and informative book about the artisanal chocolate making process of Belgian chocolate. It covers the entire chocolate making process, from the origins of cocoa beans to the finished products, and features profiles of the top chocolate makers in Belgium. The book is filled with gorgeous photographs and insightful commentary from industry experts. It provides a wealth of information on the history of chocolate making in Belgium, the techniques used by Belgian chocolatiers, and the unique flavors and textures that make Belgian chocolate so beloved. In addition to being a fantastic resource for chocolate lovers and industry professionals, the book is also a beautiful coffee table book that will make for an excellent conversation piece. Overall, this book is a must-read for anyone interested in chocolate, and especially for those who are curious about the bean-to-bar process and the unique qualities that set Belgian chocolate apart.
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