For most people this is very advanced and would see little further action than oo-ing and arr-ing on the coffee table, however if you were someone wanting to set up their own chocolate business this publication would be an inspiring and beautiful textbook.
After explaining the history and methods making chocolate the recipes are broken down into;
truffles and filled chocolates: making ganache, the science of the perfect truffle, adding fabulous flavours
couture chocolates: experimental fillings such as apricot and wasabi, black rice vinegar
"bouches" and small delights: chocolate rochers, millionaire's shortbread;
pātisserie: chocolate and praline Paris Brest, chocolate financiers, chocolate mielle feuile and more;
chocolate ices, drinks, sauces and spreads.
William's partner is Japanese and the fusion of chocolate with Japanese ingredients is one of the things that gives him his signature style.
This book would make a fabulous gift for any discerning chocolate lover.