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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 syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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Technical Details
- ISBN13: 9781592533107- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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By Apt. 3G (Texas)
Full of "OLD SCHOOL" techniques, and recipes. Great for anyone serious about learning about making chocolates. It reminded me of a chef's school book.
By Luz M. Quiroz (Geyserville, Ca.)
Great book to have at hand when ready to make chocolates. It is easy to follow directions, I like a lot.
By Jason D. Moore (Richmond, TX USA)
This covers the basics all the way through advanced techniques. I'm not advanced yet, but I keep practicing!
By Eric Oyler (Austin, TX USA)
Another great book on chocolates and confections. Contains unqique processes I haven't seen in other chocolate books. Also covers the standard chocolate tempering and dipping techniques.
By Debra Daugherty (Brookline, MA, USA)
I bought this book because it was less expensive than some others, but now I wish I hadn't--it's just too thin on the details to be truly useful. I made the dark chocolate ganache the other day and after a while I determined that my ganache was broken. Well, now that I have skimmed Greweling's Chocolates and Confections, I realize that it probably wasn't broken until I started stirring it around to check it! Hot summer day = room temperature about 79 degrees. Apparently ganache is unstable between 74 and 85 degrees (curiously, 85 is the temperature Shotts wants us to stir in the butter as I recall) and will separate upon stirring. I performed Shotts' "fix" of the ganache, which involved adding boiling corn syrup to the broken ganache and the resulting truffles were very soft and thin. Greweling, on the other hand, says that you only add a liquid to a broken ganache when warming and agitating the ganache doesn't work and that adding too much liquid will make them soft. Aha! That explains it. In any case, I'm concluding at this point that Shotts' book just skips too many details and that if you are serious about chocolates, you should probably get Greweling instead. I know I will!
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