Chocolate to Savour with Kirsten Tibballs Hardcover – January 1, 2012

A fantastic book for pro and non pro's. I can recommend it to everybody that likes chocolate and pastry.I got it for my husband who is a chef and he was trilled!

Expected a little more originality from such an extarordinary pastry chef.There is a lot of competition & one expects so much more from the "greats".

Beautifully presented cookbook, with stunning recipes and photography. Tibballs has created a comprehensive reference for pastry & chocolate making. The book includes step-by-step photos for tempering, moulding and enrobing chocolate, and is much more detailed than other chocolate books I have read.

Verry good

It's a professional book with detail methods of working with chocolate. Great recipes.

Love the book! It came right on time and it was good packed! I would recomend! Thank you!Happy holidays !

What an amazing book! Beautiful, modern products and stunning photography. I had been eagerly awaiting the arrival of this new release for a number of months and it cetainly didn't disappoint. Kirsten shows us a large range of different products including large and smaller sized entremet (cakes), beautiful macarons, a range of different chocolates and lollipops, and has even included a section on small chocolate showpieces for something quite unique to this type of book.I have now made quite a few of the products from this book and they have all turned out just as I had hoped and taste amazing. Whilst I do have some experience in pastry I am sure that the format of this book, its easy to follow recipes and step-by-step photos will make any of the products achievable to those less experienced. The interesting technical information provided, along with the demonstration of such a vast array of chocolate and pastry techniques makes this book something that even a professional pastry chef would find both educational and inspiring.I would strongly recommend this book to anyone with an interest in chocolate or pastry, whether they be a beginner or professional there is much to learn and admire in this book.

As this was a gift I've not seen this book but my friend who is a fantastic baker was very impressed with it and has baked from it. Unfortunately she declined to FedEx cake to the UK

This would have to be the best chocolate & patisserie book on the market. I would recommend this book to any chocolate and pastry enthusiast. Recipes are easy to follow with detailed descriptions and step by step images.Some of the recipes are complex, but well worth the effort. The technical information on chocolate is clear concise unlike other books I have read. My favorite recipe is the Bombi chocolate bar. This book covers macarons, gateaux, tarts, petit gateaux, chocolate bars, individual chocolates, lollipops and Easter eggs. I highly recommend it.