Over 600 pages, 230 recipes, step-by-step photographs of the most important preparation techniques, 15 breakfasts and snacks, 8 drinking chocolates, 4 jams, 18 individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.