Making Artisan Chocolates
Product Description
Making Artisan Chocolates
- Used Book in Good Condition
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
Technical Specifications
You might also like
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
The Sweet Book of Candy Making: from the simple to the spectacular - how to make caramels, fudge, hard candy, fondant, toffee, and more!
Making Chocolate: From Bean to Bar to S'more: A Cookbook
Jeteven Diamond Clear Polycarbonate Chocolate Mold Jelly Candy Making Mold 21-Piece Tray
Jeteven Semi-Sphere Chocolate Mold PC Polycarbonate Chocolate Mold 24-Piece Tray
Jeteven Chocolate Mold, Candy Molds Bon Bon Molds, Non-stick Screw Thread PC Polycarbonate Chocolate Mould-21 Cavities
Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Polycarbonate Chocolate Mold by NuEmporia for Pralines, Truffles, Sweets, Candies, Bonbons. 24 pcs Semi-Sphere Shape. Food Safe, BPA-Free Polycarbonate Plastic. Easy To Release and To Clean
Chocolates and Confections at Home with The Culinary Institute of America