How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title | Agenda Bookshop Skip to content
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How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title

★★★★★
★★★★★

English

By (author): Bill Collins

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. Youll soon be showcasing your confectioners skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth. See more
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A01=Bill CollinsAge Group_UncategorizedAuthor_Bill Collinsautomatic-updateCategory1=Non-FictionCategory=WBTXCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
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Product Details
  • Weight: 100g
  • Dimensions: 126 x 176mm
  • Publication Date: 07 Oct 2014
  • Publisher: Workman Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781612123578

About 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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