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This is a second-hand hardcover book.

Condition: The dust jacket has a small area of creasing to one edge. The inside front cover and first page have 2 small black marker pen marks (largest is 6mm x 4mm). The last 2 pages have light browning to the top edge; the rest of the pages are clean and bright. The rest of the book has no faults.

The dimensions: 218 x 280 mm
Pages: 222
Publisher: Chocolate World, Antwerp, Belgium
Publication date: 1990 first edition

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Belgian Chocolates
By Roger Geerts

Each recipe has a photo of the completed chocolate.

In this book you will find a number of recipes and ideas from experience gathered over forty years as a professional chocolatier and confectioner.

"Belgian Chocolates" is not just another "manual" to add to the long list of works that are published with monotonous regularity. On the contrary, from both a technical and instructive point of view it is the most highly consolidated book about the making of chocolates which has yet been published in Belgium.

The author, Mr Roger Geerts is what we might call an "originator" in the creation of "The Belgian Praline" or "Chocolate". He is not just a skilled workman, but a master craftsman. For many years he has pioneered the refining of a product which has provided Belgium with its worldwide reputation: a chocolate he has "had a hand in" is not simply a sweet to eat, but a confection to savour.

This work finally fills the gap that still exists in the field of specialised literature about chocolate.

Contents:

Basic Recipes
Basic Techniques
Dipping Chocolates
Truffles
Moulded Chocolates
Caramelizing and Candying
Various Chocolate Goods
Liqueur and Confectionery
Fruit Candies

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  • Seller location: Hibiscus Coast, Auckland, NZ

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