If you have a good basic understanding and skill with working with chocolate then you will find this book a great source of reference. Most of the techniques are geared towards the professional but if you like a challenge go for it.
This is a great book for those with intermediate or advanced experience in working with chocolate and/or in patisserie. The book takes you through clever and intricate chocolate techniques to use at home or in the workplace. Jean-Pierre Wybauw shares his expert professional knowledge with excellent illustrations and accompanying instructions. Modern methods and designs are shown alongside traditional techniques with photos that take you through a process and show the final product.