The English in this book is a bit hard to follow (at least for an
American-English speaking person like me). I found myself not fully
understanding it, which I suspect is a translation issue. But the truth
is...it doesn't matter because this book is an amazing book; practical,
interesting, and especially beautiful. It's an incredible tesselation
of text book and art book. There are dozens of recipes for all sorts
of chocolate candies (from sea foam to complex triple layer pralines to
fruit-based candy), as well as nice details on different ganaches based
on cream, eggs, and butter. Some of the recipes use ingredients I
doubt I could find; but most of the recipes use incredients even a
non-professional like me can find (invert sugar, glucose, invertase,
etc) and they can be scaled for the home-based chocolate maker.

But what is really impressive are the photos. I'd expect these photos
in a coffee-table art book. Amazing perspectives on individual
pralines, truffles, etc. I honestly think I'd have bought this book
for the photos alone. Or maybe just for the signed introduction by
Jacques Torres!

One really nice feature is that for each of the recipes, the author
gives the water activity level (Aw). As I understand it, you can use
this value to estimate shelf life, because Aw relates to the risk of
contamination with bacteria and mold. It's very interesting
information, and I suspect valuable information for many.

Wybauw wastes no time on the history of chocolate (which you can read
in a million sources). That's a blessing. Of course he discusses
tempering, that's a given. The book goes beyond that, though, when he
shares "tricks of the trade" and explains concepts that are very
helpful. There are some wonderful suggestions about when things "go
wrong" along with photos showing the defects in question, such as air
bubbles, bloom streaks, and excess "feet"

The price is high. I paid $99.95 at Chipsbooks.com. And as I said,
the text could be a bit more helpful and the English more clear. I
doubt this is the book for someone who wants "just one really good book
on making chocolates." But it iscould be a great book for the person
who wants to build an extensive library of different books on chocolate
candy, and I suspect the recipes will expand the repertoire of many.
This is also a book you could leave on your coffee table and impress
the heck out of your guests...but be warned. The photos will make your
mouth water.

Bruce