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.
- ISBN10 1612123570
- ISBN13 9781612123578
- Publish Date 7 October 2014
- Publish Status Active
- Out of Print 7 July 2021
- Publish Country US
- Imprint Storey Publishing LLC
- Format Paperback
- Pages 96
- Language English