Preface

This book was developed to share the knowledge I have gained from more than thirty-five years in our profession and more than twenty-five years of teaching in hotels, schools, and kitchens. To achieve success in the pastry kitchen, it is essential to gain exposure to a wide range of chocolate-working techniques with practical applications for making candies and showpieces. This book will guide you in learning all the skills you need to make beautiful, delicious chocolate creations in a professional hospitality environment or even in your own home.