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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More

by Bill Collins
Save 38% Save 38%
Current price ₹532.00
Original price ₹864.00
Original price ₹864.00
Original price ₹864.00
(-38%)
₹532.00
Current price ₹532.00

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Book cover type: Paperback
  • ISBN13: 9781612123578
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Storey Publishing
  • Publisher Imprint: Storey Publishing
  • Publication Date:
  • Pages: 96
  • Original Price: USD 8.95
  • Language: English
  • Edition: N/A
  • Item Weight: 114 grams
  • BISAC Subject(s): Specific Ingredients / Chocolate and Courses & Dishes / Desserts

From the Back Cover
EXACTLY WHAT YOU NEED TO KNOW

Making chocolate candies at home is fun and easy after you've mastered a few simple techniques. Personal chef and cooking instructor Bill Collins reveals the secrets to mouthwatering chocolate treats as he describes techniques for tempering chocolate, working with thickeners, boiling sugar, using piping bags, and shaping and filling molded chocolates. In no time, you'll be turning out chocolate-dipped fruit, creamy fudge, densely satisfying
barks, and filled truffles that look like they were made in a high-end candy shop!

Collins, Bill: -

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.

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