Description
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.
Author: Bill Collins
Publisher: Storey Publishing
Published: 10/07/2014
Pages: 96
Binding Type: Paperback
Weight: 0.25lbs
Size: 6.80h x 4.90w x 0.40d
ISBN13: 9781612123578
ISBN10: 1612123570
BISAC Categories:
- Cooking | Specific Ingredients | Chocolate
- Cooking | Courses & Dishes | Desserts