Chocolate at Home: Step-by-step recipes from a master chocolatier Hardcover – 11 Sept. 2014

The recipes look great for maybe a slightly more advance baker. I gave it as a gift to a friend so have not tried any of the recipes but the photos looked rich an yummy :-)

Beautiful, I love it. He is a talented guy, I have his other book "Patisserie at Home", too. So "GO WILL TORRENT!"

I have many Chocolate books. This one is very comprehensive and easier to use as a home cook. I enjoy Will Torrents books

A good range of fresh sounding recipes.A fair number (not all) feature high fructose corn syrup which is only broken down in your liver. If ypur tummy sticks out, you are likely to have liver issues lurking. Corn syrup is GMO so it will be filled with lots of selective pesticides.Supposedly you can substitute with agave, rice syrup, honey, golden syrup date syrup- which I’m going to have to try out one by one (corn syrup has a structural effect too).There aren’t the industrial chemicals of sorbitol or invert sugar featured in the Callebaut book. Even when I manage to avoid commercial chocolates made with palm oil, I still end up feeling iccky, which is why I want to make small batches by hand, with the simplest natural ingredients.Looks like this will work as a source for experimentation.

Brilliant book, not as good as William Curleys but still awesome. Would recommend to any pastry chef or baker - home or prefessional

loads or gorgeous and tasty recipes. Must have book making your own chocolates

This book is pretty good, and the photography is good also

Brilliant book, can’t wait to get going