- In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favorite recipes
- Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making
- Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movement
- Dimensions: 7.48" x 19.63"
- Pages: 192