The Chocolatier's Kitchen by the Callebaut Chefs
Professional pastry and chocolate books — curated for working chefs.
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About this book
Technique you can take straight to the bench.
Built for chocolatiers who sell: The Chocolatier's Kitchen brings together seven Callebaut Chefs — Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson — with more than 270 practical recipes for starting or growing a chocolate business.
What's inside
- Recipes organised by shelf life — short (about 2 weeks), medium (about 8 weeks) and long (about 6 months) — so you can plan fresh and long-lasting products together
- Bonbons, truffles, bars and tablets, crunchies, dragées, spreads and gelato
- Made with the five Callebaut chocolate colours: dark, milk, white, gold and ruby
- Storage recommendations with every recipe
- 592 pages, hardcover, English, 31 × 24 cm
Published by Lannoo. Pair it with Callebaut moulds from our catalogue: Ruby Praline CW1905, Ruby Tablet CW1906 and the Davide Comaschi mould CW1754.
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