Chocolate to Savour with Kirsten Tibballs Hardcover – 7 Sept. 2012

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.

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.

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 book is fantastic for any chocolate and pastry enthusiasts. It has clear recipes with photos for each step, and a fantastic technical section on chocolate. This book has detailed information and pictures on tempering and moulding chocolate, as well as much needed information on how to recognise and correct mistakes. The recipes themselves and the accompanying photos are absolutely stunning. As a novice, I was initially overwhelmed by the components and finishing of each recipe, but I have found the steps to be clear and easy to follow. I would not hesitate to recommend this book to any professionals or cooking enthusiasts.

I highly recommend this beautiful book. The recipes are clear and easy enough to follow.The section on working with chocolate...such as seeding and tempering was well explainedand to the point for once. I will keep referring to this book as I continue on my chocolatejourney.