did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9781612123578

How to Make Chocolate Candies Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title

by
  • ISBN13:

    9781612123578

  • ISBN10:

    1612123570

  • Format: Paperback
  • Copyright: 2014-10-07
  • Publisher: Storey Publishing, LLC
  • Purchase Benefits
List Price: $8.95 Save up to $0.27
  • Buy New
    $8.68
    Add to Cart

    THIS IS A HARD-TO-FIND TITLE. WE ARE MAKING EVERY EFFORT TO OBTAIN THIS ITEM, BUT DO NOT GUARANTEE STOCK.

Supplemental Materials

What is included with this book?

Summary

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.

Author Biography

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.

 

Table of Contents

Chapter One: Introduction to Chocolate
     Types of Chocolate * What Is Good Chocolate?

Chapter Two: Chocolate Candy-Making Basics
     Tempering FAQs * What Do You Need, Besides Chocolate? * Storing Chocolate

Chapter Three: Fudge and Bark
     Fudge Recipes * Bark Recipes

Chapter Four: Molded Chocolates
     Choosing Your Molds * Basic Steps for Molding Chocolate * Molded Chocolate Recipes

Chapter Five: Truffles
     Rolled Truffle Recipes * Dipped Truffle Recipes * Molded Truffle Recipes

Chapter Six: Dipped Chocolate Candies
     Chocolate-Covered Candies

 Metric Conversion Chart

 Acknowledgments

 Resources

 Index

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program