Belgian Chocolate Wholesalers

Xocai Powerhouse Cookies: Decadent & Healthy Dark Chocolate Delights

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Nostalgia Electrics CFF-986 3-Tier Chocolate Fondue Fountain, Stainless Steel

$45.00

Forget the Big Rock Candy Mountain - no point seeking something you can't find when you can have the rich taste of chocolate with this nifty chocolate fountain. Dazzle your party with this elegant device that sends chocolate cascading down into a pool of lusciousness. Enjoy the fun as your guests dip fresh strawberries, marshmallows, pretzels or cookies into the rich goodness. Fountain is easy to ...

igourmet Belgian Chocolate Bars by Leonidas

$3.99

Belgian Chocolate Bars by Leonidas - White

igourmet Belgian Chocolate Napolitans by Le Chef Patissier

$7.99

Belgian Chocolate Napolitans by Le Chef Patissier - Dark

Belgian Beers

$22.05

As a country Belgium is known for many things -- its lace, chocolate and of course its world renowned beers. Belgian beer stands for quality, eccentricity, individuality and creativity. Over 44 of the Belgian beer production is exported worldwide and no other country produces beers with so many different aromas, colors, and flavors. In this book you will find all about brewing beer and the leading Belgian beers.

Chocolate, Chocolate, Chocolate

$16.32

Chocolate, Chocolate, Chocolate is much more than a recipe book. Written by award-winning confectionary expert Jean-Pierre Wybauw, it is a truly extraordinary guide to everything from the history of this socially significant delicacy, to its wide-ranging uses and beneficial properties. Chocolate is eternally popular, and ever since its Aztec origins it has been manufactured in staggering volume; today in some Belgian factories over 1500 kilos are produced every two minutes. This book explores the ingredients and methods used to produce different varieties of chocolate, the factors that affect its quality and contemporary trends in flavours and fillings. With over 40 stunningly illustrated recipes interwoven with explanations of chocolatier terminology, the author has created a concise encyclopaedia of all things chocolatey. Whether it be the typical nutritional values of plain, milk and white chocolate, or the wines that compliment the different varieties, Wybauw explains it all. The book includes step-by-step instructions on how to make muffins, soufflés and macaroons as well as more daring and unusual recipes including chocolate and raspberry jam, making it the perfect guide for all enthusiasts. Readers will be swept away by Jean Pierre's enthusiasm and ceaseless effort to create the perfect chocolate for those who simply must have chocolate. Contents: What is chocolate and what is it actually made of? Various types of chocolate The production of chocolate Chocolate and quality Trends in chocolates Average nutritional value The success of Belgian chocolates The shelf life of chocolate Recipes and terminology. Jean-Pierre Wybauw is an international chocolate and sugar processing consultant who travels the world giving courses, lectures, readings and demonstrations on chocolate processing. Jean-Pierre often makes guest appearances on foreign television cookery programs. He is also a well-known and respected member of the jury in numerous competitions. His expert opinion about working with chocolate is greatly appreciated, especially in international contests. Jean-Pierre Wybauw has won many awards and competitions, among which, in 2002, the coveted 'Chef of the year' title at the Culinary Institute of America. He was awarded numerous prizes for his work.