Suitable for those wanting to make chocolate candy at home, this book shows you how to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. It also includes recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge. 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…mehr
Suitable for those wanting to make chocolate candy at home, this book shows you how to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. It also includes recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge.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!
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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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
