How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
- SKU: 9781612123578
- Category: Cooking, Food & Wine
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.
Binding Type: Paperback
Author: Bill Collins
Publisher: Storey Publishing
Published: 10/07/2014
ISBN: 9781612123578
Pages: 96
Weight: 0.25lbs
Size: 6.80h x 4.90w x 0.40d
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.
Binding Type: Paperback
Author: Bill Collins
Publisher: Storey Publishing
Published: 10/07/2014
ISBN: 9781612123578
Pages: 96
Weight: 0.25lbs
Size: 6.80h x 4.90w x 0.40d
Related Products
