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

Overview

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...
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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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Overview

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!
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Product Details

  • ISBN-13: 9781612123585
  • Publisher: Storey Books
  • Publication date: 10/7/2014
  • Series: Storey Basics
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 96
  • Sales rank: 745,129
  • File size: 6 MB

Meet the Author

Bill Collins is the author of four Storey Basics titles: Making and Using Caramel, How to Make Chocolate Candies,Knife Skills, and Making and 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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Table of Contents

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
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