OP: Belgian Chocolates

Chocolate World, Antwerp, 1997. Hardcover. Very Good in Very Good jacket.

From the Belgian master chocolatier Roger Geerts, a comprehensive guide to producing professional grade chocolates and confections.

Geerts provides an overview of basic recipes (pralines, marzipan, etc.) and techniques (tempering, molding, garnishing) then expands his coverage to deal with every type of confectionery, including dipped and molded chocolates, truffles, liqueurs, and fruit candies. 

The combination of aesthetics, artisan techniques, and lucid instruction is a must for both professionals and accomplished home candy-makers. It is heavily illustrated throughout with sharp color photographs. 

This large-format, English-language hardcover was published in 1997 by Chocolate World of Antwerp, Belgium and was one of our great sellers for several years. Unfortunately, it prematurely went out of print and since that time has been in particular demand by advanced practitioners in the field. Our copy is in Very Good condition with a tight binding and pages that are clean and bright, except for the front free endpaper, which is charmingly inscribed by (we’re guessing) the coworkers of a previous owner, yearbook style. The dust jacket is also Very Good, very lightly worn.