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Great experience by jeanpierre wybauw, tony le duc. Decorations of frozen materials piped decorations decorating moulds flowers techniques for chocolate showpieces various techniques stencils patterns print techniques. The other legend is that the chocolate truffle was created by accident in the kitchen of master french culinary artist auguste escoffier in the 1920s. Employing half a century of chocolate knowledge and experience to this accessible new title, jeanpierre wybauws sixth book is a veritable abundance of information, history and recipes pertaining to chocolate. Jeanpierre wybauw, the belgian chocolatier and teacher known worldwide as mr. Aug 15, 20 includes more than 100 chocolate decoration techniques and instructionsa perfect source book of ideas few people know the name jean pierre wybauw but he is nevertheless worldfamous as mr chocolate, the lead teacher from barrycallebaut, the top world supplier of industrial chocolate to the confection and food service industries.
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