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Amazing book for truffles and bonbons. I absolutely love this book because it gives me a plethora of recipes each separated by shelf-life short medium and long and each telling me their Aw and other technical aspects including professional injection settings on some of the pages. What is missing as this is a professional book for experts are processes and explanations such as tempering procedures types of tools to use sugars fats; it just goes right into the Callebaut codes who contributed to the book and then recipes. Straight to the point.