How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey Basics Title [NOOK Book]

Overview

Create your own homemade chocolate candies! With clear step-by-step instructions, Chef Bill Collins shows you exactly how to temper chocolate, work with thickeners, boil sugar, use piping bags, shape and fill molded chocolates, dip chocolates, and more. And he includes delicious, simple recipes for all kinds of rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge. Irresistible! 

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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey Basics Title

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This item will be available on November 1, 2014.
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Overview

Create your own homemade chocolate candies! With clear step-by-step instructions, Chef Bill Collins shows you exactly how to temper chocolate, work with thickeners, boil sugar, use piping bags, shape and fill molded chocolates, dip chocolates, and more. And he includes delicious, simple recipes for all kinds of rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge. Irresistible! 

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Product Details

  • ISBN-13: 9781612123585
  • Publisher: Storey Books
  • Publication date: 11/1/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 250

Meet the Author

Bill Collins is the author of two forthcoming Storey Basics titles, Knife Skills and Making & Using Vinegar. He graduated from 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, and he maintains a blog at www.chefbill.com. He lives in Pelham, Massachusetts.

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