Forget milk chocolate molded into childish candy bars. Today’s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syr (more…)
10 Comments
5.0 out of 5 stars
Exteding the stuy of chocolate
IN THE PERUSAL OF THIS BOOK, IT GIVES INCISIVE INFORMATION ABOUT CHOCLATE AND ITS HANDLING.
5.0 out of 5 stars
Great book if you want to make chocolates.
Title says it all. Great book, really good extra tips. Would like a follow up book with more details about types of molds, types of chocolate…
5.0 out of 5 stars
Excellent book for tips and recipes
I have dabbled in chocolate making before, focusing my efforts predominantly on rolled truffles. I got this book because I wanted to learn more advanced techniques, especially…
5.0 out of 5 stars
Perfect!
This is a great book for the beginning chocolatier and maybe for those with more experience, too. The author clearly and concisely describes each step of the process, taking the…
4.0 out of 5 stars
A must-have for chocolate lovers
The only area for improvement in this excellent book is a few more photographs of the finished recipes.
5.0 out of 5 stars
Very useful book
This is a good and very useful book. Several recipes are included that can be made by the beginner, and several that require more experience.
4.0 out of 5 stars
My quip is with the editorial review…
“Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers,…
5.0 out of 5 stars
Great Book
This book is great for anyone who wishes to make great chocolate confections at home. Schotts offers 3 various types of chocolates as well as alternative confections at the end…
4.0 out of 5 stars
Good Book for Amateur Chocolatiers
This was a good book about making chocolate confections, mainly truffles. Mr. Shotts goes into detail about the chocolate tempering process, and how to come up with one’s own…
3.0 out of 5 stars
decent book
This was a decent book on chocolate making. I would of preferred pictures of the real finished product instead of the flavors such as a honeycomb and a thyme leaf on a plate or a…