This extensive and practical manual produced by the famous Master Chocolatier, Jean-Pierre Wybauw, includes a theoretical section with vivid illustrations. It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. More than 100 mouth-watering and original praline recipes are described in detail and illustrated with superb photographs by Tony Le Duc. The introduction of an 'aW' value for pralines is unique. This is a standard handbook for professionals and experienced amateurs alike.