How to Make Chocolate Candies
dipped, rolled, and filled chocolates, barks, fruits, fudge, and more. a storey basics® title
$25.80
- Paperback
96 pages
- Release Date
6 October 2014
Summary
Sweet Success: Your Guide to Homemade Chocolate Candies
Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this 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 fr…
Book Details
| ISBN-13: | 9781612123578 |
|---|---|
| ISBN-10: | 1612123570 |
| Series: | Storey Basics |
| Author: | Bill Collins |
| Publisher: | Workman Publishing |
| Imprint: | Storey Publishing LLC |
| Format: | Paperback |
| Number of Pages: | 96 |
| Release Date: | 6 October 2014 |
| Weight: | 100g |
| Dimensions: | 176mm x 126mm x 8mm |
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About The Author
Bill Collins
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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