Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections

by Andrew Garrison Shotts

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...

• Format: Paperback
• Language: English
• ISBN: B005SNB4VI
• ISBN13: 9781592533107
• Release Date: January 2007
• Publisher: Quarry Books
• Length: 176 Pages
• Weight: 1.47 lbs.
• Dimensions: 0.5" x 7.9" x 9.9"