Top critical review
43 people found this helpful
Useful but nowhere near perfect!
on 9 September 2008
This book gives an excellent and reassuring introduction to making truffles. I'd also bought Andrew Garrisons 'Making Artisan Chocolates' book and was feeling a little overwhelmed!!
It is clearly an american book but luckily there is a conversion table in the back. Unfortunately the author didn't think to include both imperial and metric in the actual recipes so I had to manually work it out for each recipe, painless but a trifle annoying! My other gripe is that there is no troubleshooting guide so on my first attempt the ganache split and there was nothing to say how to fix it so I had to use google instead (add a bit of cold cream and whisk like crazy).
Also there aren't enough pictures so for some of the recipes there is no indication of what the finished product will look like.
There are some lovely recipes though despite the books shortcomings so it will be well used and at the price it's easy enough to supplement it with other books that have clearer guides to the methods and technicalities of making a ganache.