A magisterial tome on chocolate by a master chocolatier and his friendsIndispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers'Another chocolate book?' you might say? The answer is: this book is different than any other book on the market!The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars, ...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business.With contributions from the Callebaut Chefs TribeDavide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson