How to Make Chocolate Candies Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICSŪ Title
, by Collins, BillNote: Supplemental materials are not guaranteed with Rental or Used book purchases.
- ISBN: 9781612123578 | 1612123570
- Cover: Paperback
- Copyright: 10/7/2014
Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® 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.