NEWS

8 December 2009

"Chocolate is one of the most enticing and irresistible products ever to capture the human imagination"... so begins the award winning "How to work with chocolate?", a practical and personal guide for all chocolate professionals edited by Stef Aerts and Peter Coucquyt and published in close cooperation with Belcolade.

"How to work with chocolate?" has won the Gourmand World Cookbook Award 2009 for Belgium (best chocolate book category). As national winner it will compete  against winners from other countries for the coveted "Gourmand Best in the World" competition. The overall winner will be announced at the Paris Cookbook Fair in February 2010.

"How to work with chocolate?" has been written as an instruction manual for the restaurant, hotel and hospitality sector... but will also be of enormous value and interest to bakers and pastry chefs and of course chocolate makers themselves. Our involvement has given us the opportunity to pass on our abiding passion for chocolate as well as the technical expertise that goes into its creation.

The book also includes some novel approaches and new ideas such as foodpairing and the association of wine with chocolate. Altogether it is intended as an inspiration that will lead numerous converts to the art of chocolate making.