This manual is designed for trainees and professional chefs, bakers and confectioners or for anyone with the interest in chocolate particularly including the house person.
The text provides accurate recipes and methods for all requirements and the reader will find adequate information to assist and stimulate fuller understanding of their work in chocolate.
Introducing a comprehensive understanding of the art in chocolate work, in its preparation and handling, including all related legislations, origin of chocolate, cocoa plantations, composition, health and nutrition hygiene, packaging & labelling, work, preparation, completion and presentation, of a product suitable for all occasions, including for the interest in staring your own business or working from home.
Books in chocolate are very common, the competition is strong, but, as we are well recognised over the British Isles, we have no problems, as such, except for the cost as there any many cheap books available.
Responsibilityby Ildo Nicolello
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