Making Artisan Chocolates: Flavor-Infused Truffles and Confections

Making Artisan Chocolates: Flavor-Infused Truffles and Confections was written by pastry chef Andrew Garrison Shotts, Winner of the Food Network 20017 "Hot" Chocolate Award. Here Shotts gives you over 40 recipes for chocolates, truffles and other delicious confections. Included are step-by-step instructions and many photographs. 


Format: Softcover, 176 pages. 

Copyright: 2007 

Publisher: Quarry Books 

Author: Andrew Garrison Shotts 

ISBN: 9781592533107

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Description: Today's chocolates have gone upscale, mixing flavors such as chile peppers, caramel, or wasabi with high-quality bittersweet or imported chocolate. But creating such mouthwatering confections no longer requires a cooking degree. 

Making Artisan Chocolates will teach you all the inside tips, techniques, and methods for making designer-quality chocolates at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upscale retail stores and chocolate shops. 

Forget milk chocolate candy bars -- the recipes in this book combine daring and unusual flavors to create truly unique culinary creations. Using ingredients such as vanilla bean, mint, and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles, and confections that will dazzle your friends and family. 

  • Includes more than 40 recipes for chocolates, truffles, and confections using spices, vegetables, fruits, and herbs for flavor 
  • Features tried-and-true culinary tips, techniques, and methods for foolproof homemade confections every time 
  • Step-by-step instructions, breathtaking photographs, and informative sidebars teach you how to create chocolates just like a professional chocolatier 
  • Covers techniques such as how to temper chocolate, how to make truffles, how to create flavor fusions, and how to mold chocolates 


Condition: Good condition. 

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