Description Callebaut launches The Chocolatier’s Kitchen, an ambitious treatise on sweets by seven prestigious chefs: Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson. Fifteen years after the launch of Fine Chocolates, the Callebaut team presents The Chocolatier’s Kitchen, a practical book designed to help artisan chocolatiers start and develop their chocolate offerings with dozens of recipes, tips and innovative techniques. In this book, available in English, seven Callebaut chefs (Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson) answer the many questions they’ve received over the years from artisans around the world who were starting a chocolate business. As a result, The Chocolatier’s Kitchen, which contains over 200 recipes, is truly intended to help entrepreneurs achieve their business goals. CONTENTS The recipes in this book are listed in order of shelf life (short, medium, long), type of confectionery (bonbons, truffles, bars…) and colour of chocolate (dark, milk, white, gold and ruby). SHORT SHELF LIFE Bonbons Truffles Bars & Tablets Crunchies Dragées Spreads Gelato MEDIUM SHELF LIFE Bonbons Truffles Bars & Tablets Crunchies Dragées Spreads Gelato bonbons LONG SHELF LIFE Bonbons Truffles Bars & Tablets Crunchies Dragées Spreads Gelato in a jar
