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Everyone loves chocolate, and if they want to make chocolate candy at home, this book makes it easy to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. In this Storey Basics book, readers will learn all of this and more so they can easily make the included recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge.
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Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS(R) guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You'll soon be showcasing your confectioner's skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.
Title: How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
ISBN Number: 1612123570
ISBN-13: 9781612123578
Location Published: USA, Storey Publishing: 2014
Binding: Soft cover
Book Condition: New
Size: 17.8 x 12.7 x 1.0 cm
Kg: 1.00 Kg
Type: Book
Categories: Confectionery
Seller ID: 001533
