Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

"Fine Chocolates 3" by J. P. Wybauw

Recommended Posts

I just noticed on amazon.com that Wybauw has a third book coming out in his Fine Chocolates series. Anyone know anything about it? Its subtitle is "How They Last Longer and Taste Stronger" so presumably it will discuss things like water activity, etc. The amazon description says

A new edition of the best-selling 'Fine Chocolates'.

but it doesn't look like just a "new edition" based on the cover.

Share this post


Link to post
Share on other sites

This is the first I've heard of it - but, count me in on the pre-order - his stuff is amazing...

Share this post


Link to post
Share on other sites

He indicated in a class last summer that he was going to put out another book, this time about shelf life. He said in would be out early in 2010. The way publishing happens this is early in 2010!

Share this post


Link to post
Share on other sites

I have also pre ordered it. Yes, another book!!

Share this post


Link to post
Share on other sites

Got an e-mail today saying there was a problem getting the book - didn't give me a revised date.

Share this post


Link to post
Share on other sites

Amazon UK is showing the publication date as 20th December which seems a very odd date to release a book so I wonder if this was just a case of adding another couple of months to the original UK date until something more accurate was announced.

Share this post


Link to post
Share on other sites

Got mine ordered through a bookstore that specializes in cookbooks hre in Vancouver. Have promises that it will be here by the end of the month.

Share this post


Link to post
Share on other sites

I don't want to put a dampner on spirits but I recently bought a copy of the re-printed Patisseries of Pierre Herme. It was originally scheduled for release Dece 09/Jan 10 and I was buying from a specialty cook book store who were in direct contact with the publishers. I eventually got the book in July. The book store owner reckons this is quite common with high-end pastry/cook books.

That said, I hope the book is released ASAP because I have his others and am sure I'll get this one as well!! :biggrin:


Edited by gap (log)

Share this post


Link to post
Share on other sites

Just got a second email today from amazon:

Greetings from Amazon.com.

We are sorry to report that the following item is no longer available from our supplier:

'Fine Chocolates 3: How They Last Longer and Taste Stronger'

However, we have learned that a substitute is available under a different item number. You may link directly to the product details page for the substitute item using the URL below:

Substitute: http://www.amazon.com/gp/product/9020990209

The unavailable item has been cancelled from your order. If you would like to purchase the substitute item, please visit our web site to place a new order.

We sincerely apologize for any inconvenience. Thank you for shopping at Amazon.com.

Sincerely,

Customer Service Department

Amazon.com

The new substitute item is slightly higher in price than the original guaranteed pre order price.

WHat should be done?!

Share this post


Link to post
Share on other sites

very odd. I wrote to the customer service and they are willing to give me the original pre order price. Wow, I saved myself a few dollars!!! Silly I know!

here is the response:

Thank you for writing to us at Amazon.com.

I am sorry to know that the item you had most awaited for has been canceled. I can certainly understand your feelings in this issue.

Unfortunately, when we contacted our supplier, we learned that Fine Chocolates 3: How They Last Longer and Taste Stronger is no longer available. Therefore, this item has been canceled from your order.

At this time it is not possible to view canceled orders in your account and your credit card has not been charged for this order. Also, we are unable to reinstate an order that has been canceled.

Please go ahead and place an order for the substitute item "Fine Chocolates Volume 3 [Hardcover]" suggested by us and write back with the order number using the link given below. We will honor the original product's pre order price ($59.85).

Share this post


Link to post
Share on other sites

The book has been released internally at Callebaut (JPW is a Callebaut mensch) and has been given to a few top professionals...I first saw it when judging at a recent World Chocolate Masters event. It looks very good indeed and will be released for general distribution probably just before or just after Christmas.

Share this post


Link to post
Share on other sites

That would explain why my chocolate wholesaler (UK) now has it as available on their website; they sell a lot of Callebaut chocolate so presumably have been sent a suply of the books. Their price is also less than the one currently on Amazon UK.

Lapin

Share this post


Link to post
Share on other sites

I received my copy this morning via HB Ingredients, my chocolate supplier and they are charging UK £42 with a 3% discount if ordered online but their minimum order for free delivery is £200. For once I had my timing right and needed to order my chocolate for christmas so getting up to the free delivery total was possible.

The book has a lot of reference/technical information with the first 67 pages written on technical aspects of sugars, emulsifiers, spoilage of products and approaches to balancing ganache recipes.

Then the recipes which are divided into 2 major sections: Fat Based and Fat & Water Based.

'Fat Based' overs chocolate spreads and nut pastes, so now I can make my own nutella!

'Fat & Water' is sub divided into Truffle shells, Cutting Pralines, Moulded Pralines and Other Techniques.

There are some beautiful ideas for decorating your chocolates often as using ordinary kitchen equipment such as crinkle vegetable cutters, straws, cooling racks and also lots of elegant piping.

Some of the recipe 'flavours' look familiar (but reworked to get better shelf life)and he does in places cross reference his other books which could be a bit frustrating if you do not have them.

He seems to be adding salt more often too. I rarely add any additional salt to my ganaches but I do usually work with salted butter. Maltodextrin is also used quite a lot as well as sorbitol and glycerol.

Looking forward to getting started on this book.

Lapin

Share this post


Link to post
Share on other sites

Thanks so much for insider info!!! I am now glad I ordered the book. I received another mail from amazon that the order has been delayed once again. Annoying as now it comes in Dec and so my chances :angry: to get it via someone's suitcase has disappeared.

Share this post


Link to post
Share on other sites

....patience ladys...

If you order it from Callebaut direct you will be able to buy it for a lot less than over chocolate distributors/book shops/amazon etc.

Share this post


Link to post
Share on other sites

surprise surprise! Mine arrived as well and just in time! It will go into a suitcase and get to me in less than a week. What luck. The chocolate gods love me perhaps after all!yay!

Share this post


Link to post
Share on other sites

JR, hold on to your money for a bit....

I have the book and I feel an alternative title for the book would be "You can't have your cake AND eat it too".

As with all of Wybauw's books, it is very well written and full of top-notch information. Yet to get the shelf life you need to sacrifice something and use glycerin, sorbitol, and other "weird" sugars. I don't know about you, but I have to declare my ingredients on my lables, and I am not comfortable with stating glycerin or sugars that--if consumed in excess--will promote, uh..."loose bowels".

My other beef with the book that all of the informtion could be printed on less than 80 pages, much of the book is full of glossy full page pics. Beautiful pics to be sure, but I am NOT in the market for another coffee table book and feel somewhat cheated with over 150 pages of pics.

See if you can find a friend or a library/bookstore that has a copy, have a peek, and then decide if you want to buy it.

Share this post


Link to post
Share on other sites

See if you can find a friend or a library/bookstore that has a copy, have a peek, and then decide if you want to buy it.

I'm kind of embarrassed to admit it on a website full of people much more competent than me, but a friend is starting a bakery, and wants me to work there doing truffles and confection. (To be fair, I'm cheap. And much, much better at some of the other tasks required.)

After having a batch of (not production-appropriate) cayenne truffles go fungal after just two weeks, I'm not questioning to shell out the cash.

Any chance you'd sell your copy? The library doesn't go in for $70 cookbooks...

Share this post


Link to post
Share on other sites

Not sure if you are already aware of this but the book is currently available at Amazon.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By JohnT
      I have heard over the years of bakers using beetroot in chocolate cakes to "enrich" them. I have never done this and I am not too fond of beetroot in its various forms (a childhood "thing"). However, I have been requested to bake a chocolate cake using "beetroot juice" in the recipe - the person requesting the cake even supplied me with the recipe!
       
      Right, this is a first time for me doing this and I need to make a sample cake to make sure it results in an edible cake. The recipe calls for 250ml (a metric cup) beetroot juice. So my question is, how would I produce a cup of this beetroot juice? Just wiz a few raw beets in a blender and strain out the juice? Do I boil the beets first or use them raw? Ignorance is sometimes bliss - but sometimes not.
       
      Help with this dilemma would be appreciated for this beet ignorant sod in "Darkest Africa".
      John.
    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By Paul Bacino
      I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super
      fine sugar ? Dry in oven at a low temp or on the counter? How long will they last?
      I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce.
      Paul
    • By ChristysConfections
      I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
       


  • Recently Browsing   0 members

    No registered users viewing this page.

×