How to Make Chocolate Candies
Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS (R) Title
Published on 7. October 2014
Book
Paperback/Softback
96 pages
978-1-61212-357-8 (ISBN)
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.
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 173 mm
Width: 124 mm
Thickness: 10 mm
Weight
113 gr
ISBN-13
978-1-61212-357-8 (9781612123578)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.
Content
Chapter One: Introduction to Chocolate
Types of Chocolate * What Is Good Chocolate?
Chapter Two: Chocolate Candy-Making Basics
Tempering FAQs * What Do You Need, Besides Chocolate? * Storing Chocolate
Chapter Three: Fudge and Bark
Fudge Recipes * Bark Recipes
Chapter Four: Molded Chocolates
Choosing Your Molds * Basic Steps for Molding Chocolate * Molded Chocolate Recipes
Chapter Five: Truffles
Rolled Truffle Recipes * Dipped Truffle Recipes * Molded Truffle Recipes
Chapter Six: Dipped Chocolate Candies
Chocolate-Covered Candies
Metric Conversion Chart
Acknowledgments
Resources
Index
Types of Chocolate * What Is Good Chocolate?
Chapter Two: Chocolate Candy-Making Basics
Tempering FAQs * What Do You Need, Besides Chocolate? * Storing Chocolate
Chapter Three: Fudge and Bark
Fudge Recipes * Bark Recipes
Chapter Four: Molded Chocolates
Choosing Your Molds * Basic Steps for Molding Chocolate * Molded Chocolate Recipes
Chapter Five: Truffles
Rolled Truffle Recipes * Dipped Truffle Recipes * Molded Truffle Recipes
Chapter Six: Dipped Chocolate Candies
Chocolate-Covered Candies
Metric Conversion Chart
Acknowledgments
Resources
Index