How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title

by Bill Collins

Overview

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.

Product Details

ISBN-13:	9781612123578
Publisher:	Storey Publishing, LLC
Publication date:	10/07/2014
Series:	Storey Basics
Pages:	96
Sales rank:	426,759
Product dimensions:	4.90(w) x 6.70(h) x 0.40(d)

About the Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of the Cambridge School of Culinary Arts, he cooked at the old Ritz-Carlton Hotel in Boston and directed new product development at Harbor Sweets (Salem, Massachusetts) prior to establishing Chef Bill, Inc., in 2001. He has been a professional chef, a personal chef, a food industry consultant, and a cooking instructor, giving classes everywhere from community colleges to Whole Foods to Stonewall Kitchen. As Chef Bill, he has written newspaper columns on kitchen skills. He lives in Pelham, Massachusetts.

 

Table of Contents

Chapter One: Introduction to Chocolate
     Types of Chocolate * What Is Good Chocolate?

Chapter Two: Chocolate Candy-Making Basics
     Tempering FAQs * What Do You Need, Besides Chocolate? * Storing Chocolate

Chapter Three: Fudge and Bark
     Fudge Recipes * Bark Recipes

Chapter Four: Molded Chocolates
     Choosing Your Molds * Basic Steps for Molding Chocolate * Molded Chocolate Recipes

Chapter Five: Truffles
     Rolled Truffle Recipes * Dipped Truffle Recipes * Molded Truffle Recipes

Chapter Six: Dipped Chocolate Candies
     Chocolate-Covered Candies

 Metric Conversion Chart

 Acknowledgments

 Resources

 Index