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22 Reviews
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33 of 33 people found the following review helpful
4.0 out of 5 stars A good place to start
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 -...
Published on 10 Sep 2008 by S. Butland

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25 of 26 people found the following review helpful
3.0 out of 5 stars Decent Product
I bought this book as a beginner to chocolate making but as someone who is fairly good in the kitchen. I opened it and some of the recipes looked brilliant, and the instructions were also good and clear, and helped by illustrations, However It is an American Book and has alot of American names for things, Such as 'Heavy Cream' which is not a problem if you can relate...
Published on 18 Oct 2010 by Jim Martin


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0 of 1 people found the following review helpful
4.0 out of 5 stars Find Chocolates, 10 April 2013
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This review is from: Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections (Paperback)
Yet another Recipe Book ordered for my sister. Everyone recipe is fun to make and the taste sensations from some of the recipes in this book are just yummy.
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20 of 51 people found the following review helpful
1.0 out of 5 stars re released under different publisher, 25 Sep 2007
This review is from: Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections (Paperback)
really dissapointed, brought both book by Andrew Garrison Shotts at same time, different titles, different picture on cover, thought it was new book. it is not, both books identical. Positive side, it is a good book
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Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections
Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections by Andrew Garrison Shotts (Paperback - 1 Sep 2007)
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