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    Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections (Paperback) By (author) Andrew Garrison Shotts

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    DescriptionToday's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique 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.

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  • Full bibliographic data for Making Fine Chocolates

    Making Fine Chocolates
    Flavour-infused Chocolates, Truffles and Confections
    Authors and contributors
    By (author) Andrew Garrison Shotts
    Physical properties
    Format: Paperback
    Number of pages: 174
    Width: 200 mm
    Height: 256 mm
    Thickness: 14 mm
    Weight: 662 g
    ISBN 13: 9781845431945
    ISBN 10: 1845431944

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBTX
    BISAC V2.8: CKB000000
    DC22: 641.3374
    Thema V1.0: WBTX
    Illustrations note
    full colour illustrations throughout
    Apple Press
    Imprint name
    Apple Press
    Publication date
    01 September 2007
    Publication City/Country
    Author Information
    Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design's "Ten Best Pastry Chefs in America" and was recognized as a "Top Ten Artisanal Chocolatier" by USA Today. His numerous television appearances include CBS's The Early Show, and Food Network's Food Nation and Follow That Food. Drew resides in Providence, RI.