Intoxicant, comforter and the ultimate sweetener: no other food exercises such an irresistible attraction on young and old as chocolate. Moreover, chocolate lends itself excellently to the preparation of all kinds of sweet treats such as milkshakes, truffles, brownies, chocolate cake, bavarois, and many more.

The author and chocolate expert Jean-Pierre Wybauw explains in a simple way what to do with such a delicate product as chocolate. With a few simple rules and one or two useful tricks, he sets you well on your way to becoming a connoisseur of chocolate.

Jean-Pierre Wybauw travels the world giving courses to chocolate makers. He has been a valued judge during international contests and in 2002 was voted 'Chef of the Year' by the Culinary Institute of America.

Tony Le Duc's photography has received several international awards including the 'World Gourmand Cookbook Award' and the 'World Food Media Award'.