The Chocolatier’s Kitchen

DISPLAY COPY ONLY The Chocolatier’s Kitchen’ is an indispensable tool for every starting confectioner. It helps build a balanced confectionery assortment while managing production with different shelf lives. Moreover, it is for every chocolatier who wants to expand their business through online sales or scaling up – all while maintaining the high quality of artisanal products. At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World
Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and
comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his
own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs,
confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates,
chocolate spreads, and more will be a treasured resource. Includes recipes from: Davide Comaschi Philippe Vancayseele Clare England Beverley Dunkley Mark Tilling Ciro Fraddano Ryan Stevenson