How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title - Softcover
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.
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From the Back Cover:
EXACTLY WHAT YOU NEED TO KNOW
Making chocolate candies at home is fun and easy after you've mastered a few simple techniques. Personal chef and cooking instructor Bill Collins reveals the secrets to mouthwatering chocolate treats as he describes techniques for tempering chocolate, working with thickeners, boiling sugar, using piping bags, and shaping and filling molded chocolates. In no time, you'll be turning out chocolate-dipped fruit, creamy fudge, densely satisfying
barks, and filled truffles that look like they were made in a high-end candy shop!
About the Author:
Making chocolate candies at home is fun and easy after you've mastered a few simple techniques. Personal chef and cooking instructor Bill Collins reveals the secrets to mouthwatering chocolate treats as he describes techniques for tempering chocolate, working with thickeners, boiling sugar, using piping bags, and shaping and filling molded chocolates. In no time, you'll be turning out chocolate-dipped fruit, creamy fudge, densely satisfying
barks, and filled truffles that look like they were made in a high-end candy shop!
Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.
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- PublisherStorey Publishing, LLC
- Publication date2014
- ISBN 10 1612123570
- ISBN 13 9781612123578
- BindingPaperback
- Number of pages96
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How to Make Chocolate Candies : Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICSĀ® Title by Collins, Bill [Paperback ]
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BASICS:HOW TO MAKE CHOCOLATE CANDIES-PAP Format: Paperback
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Book Description Paperback. Condition: new. Paperback. 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. Youll soon be showcasing your confectioners skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth. From truffles to bark and more, delicious chocolate candies are easy and fun to make at home with the simple techniques in this handy guide. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781612123578
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How to Make Chocolate Candies
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Book Description Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days. Suitable for those wanting to make chocolate candy at home, this book shows you how to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. It also includes recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge. Seller Inventory # B9781612123578
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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. a Storey Basics® Title
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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title
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