Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections by Andrew Garrison Shotts

Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections

Andrew Garrison Shotts

176 pages • first pub 2007 (editions)

informative inspiring reflective medium-paced
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Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Mak...

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