Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections by Andrew Garrison Shotts

Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections

Andrew Garrison Shotts

176 pages • missing pub info (editions)

nonfiction food and drink informative medium-paced
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Description

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 che...

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