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

ISBN-13:	9781612123578
Publisher:	Storey Publishing, LLC
Publication date:	10/07/2014
Series:	Storey Basics
Pages:	96
Sales rank:	211,409
Product dimensions:	4.90(w) x 6.70(h) x 0.40(d)

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.