Grouping Information

Book Cover Information

Hoopla Extract Information

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(
    [year] => 2014
    [artist] => Bill Collins
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/hbg_9781612123585_270.jpeg
    [titleId] => 15239322
    [isbn] => 9781612123585
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => How to Make Chocolate Candies
    [demo] => 
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    [pages] => 96
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    [artists] => Array
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                    [name] => Bill Collins
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            [0] => Chocolate
            [1] => Confectionery
            [2] => Cooking
            [3] => Courses & Dishes
            [4] => Desserts
            [5] => Specific Ingredients
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    [price] => 2.99
    [id] => 15239322
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    [kind] => EBOOK
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    [upc] => 
    [synopsis] => 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. From truffles to bark and more, delicious chocolate candies are easy and fun to make at home with the simple techniques in this handy guide.

   
	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.  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! 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
    [url] => https://www.hoopladigital.com/title/15239322
    [pa] => 
    [series] => Storey Basics
    [subtitle] => Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title
    [publisher] => Storey Publishing, LLC
    [purchaseModel] => INSTANT
)