A Chocolate Affair: Mastering Artisan Chocolates in the Home Kitchen

Confectionery is the most demanding of the culinary arts, requiring a level of accuracy unequaled in other areas of the kitchen. Chocolate Tempering is a technique that is used in enrobing, and other applications in chocolate candy making used by professional chocolatiers and Artisan Candy makers. The book is designed for the actual process, simple and straightforward including demystifying tempering techniques and theory. Importantly, tempering can be done with understanding the theory inv...