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Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections
 
 
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Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections (Paperback)

by Andrew Garrison Shotts (Author)
3.5 out of 5 stars  See all reviews (4 customer reviews)
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Frequently Bought Together

Customers buy this book with Favourite Sweets and Toffees: Traditional Home-made Confectionary (Favourite recipies series) by Carol Wilson

Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections + Favourite Sweets and Toffees: Traditional Home-made Confectionary (Favourite recipies series)
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Product details

  • Paperback: 176 pages
  • Publisher: Apple Press (1 Sep 2007)
  • Language English
  • ISBN-10: 1845431944
  • ISBN-13: 978-1845431945
  • Product Dimensions: 25.4 x 20.4 x 1.6 cm
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon.co.uk Sales Rank: 5,370 in Books (See Bestsellers in Books)

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Product Description

Product Description

Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - "Making Fine Chocolates" will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique creations. Using ingredients such as vanilla bean, mint and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles and confections that will dazzle your friends and family.
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections
71% buy the item featured on this page:
Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections 3.5 out of 5 stars (4)
£8.74
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 5.0 out of 5 stars (2)
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Making Artisan Chocolates
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Making Artisan Chocolates 5.0 out of 5 stars (1)
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Sweet Temptation: 25 Recipes for Homemade Sweets, Chocolates and Other Delicious Treats: 50 Recipes for Homemade Sweets, Chocolates and Other Delicious Treats
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Sweet Temptation: 25 Recipes for Homemade Sweets, Chocolates and Other Delicious Treats: 50 Recipes for Homemade Sweets, Chocolates and Other Delicious Treats 5.0 out of 5 stars (1)
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Customer Reviews

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Average Customer Review
3.5 out of 5 stars (4 customer reviews)
 
 
 
 
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13 of 13 people found the following review helpful:
5.0 out of 5 stars A very good introduction, 3 May 2008
This is an excellent introduction to the making of hand-made chocolates, covering the making of truffles, hand-dipped and moulded chocolates. But be aware - it is the same book as the 2007 "Making Artisan Chocolates" by the same author. If you own one book, you own them both.
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8 of 8 people found the following review helpful:
4.0 out of 5 stars A good place to start , 10 Sep 2008
By S. Butland - See all my reviews
(REAL NAME)   
This book is perfect for people who are confident with basic kitchen skills and have a little time to invest. The recipes, processes and instructions are all clear, and produce high-quality chocolates. There's a good overview of tempering, working with chocolate, and matching chocolate and flavours.

What this book isn't is a book of shortcuts or quick fixes - and none the worse for that in my opinion, but don't buy this if you are looking to go into mass production for the school fete!
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6 of 6 people found the following review helpful:
4.0 out of 5 stars Good Introduction to Chocolate Making, 16 Jun 2008
This book is a great introduction to chocolate making. It has a brief but concise introduction on the process of making chocolate from the bean, the components of dark, milk and white chocolates and also about pairing chocolate with wine/ beer!

I've successfully made several batches of chocolates. The instructions are clear and concise and the book covers truffles, moulded chocolates and hand dipped chocolates. However the recipes are precise, and there are no basic ganache recipes to allow you to develop your own chocolate creations. Overall though a very good starting point
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Most Recent Customer Reviews

1.0 out of 5 stars re released under different publisher
really dissapointed, brought both book by Andrew Garrison Shotts at same time, different titles, different picture on cover, thought it was new book. Read more
Published on 25 Sep 2007 by chocolate mad

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