How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title by Bill Collins
2014 | ISBN: 1612123570 | English | 96 pages | EPUB | 6 MB
2014 | ISBN: 1612123570 | English | 96 pages | EPUB | 6 MB
Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® 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.