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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
Paperback
Series: Storey Basics
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ISBN13: 9781612123578
Publisher: Storey Pub
Published: Oct 7 2014
Pages: 96
Weight: 0.25
Height: 0.40 Width: 4.90 Depth: 6.80
Language: English
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.
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