A01=Bill Collins
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Author_Bill Collins
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Category1=Non-Fiction
Category=WBTX
chocolate bark
chocolate candy recipes
chocolate covered strawberries
chocolate recipes
chocolate truffle recipes
COP=United States
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fudge recipes
homemade chocolate truffles
how to make chocolate
how to make molded chocolate
how to melt chocolate
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9781612123578
- Weight: 100g
- Dimensions: 126 x 176mm
- Publication Date: 07 Oct 2014
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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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.
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.
