Chocolate - irresistible to so many of us - has gone upmarket, with chocolate shops full of the most beautiful confections. Luckily, creating mouth-watering confections at home no longer requires hours of training and this book will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier. Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white ...
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Chocolate - irresistible to so many of us - has gone upmarket, with chocolate shops full of the most beautiful confections. Luckily, creating mouth-watering confections at home no longer requires hours of training and this book will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier. Using ingredients such as strawberries and cream and espresso, to the more adventurous flavour combinations such as jasmine and rose, chilli chocolate, rosemary and thyme and white chocolate and cardamom, you will learn how to make fabulous chocolates to suit any taste. There are also recipes for a range of dairy-free chocolates and a collection of chocolates that even the youngest children can help to make. With chapters on the history of chocolate as well as a comprehensive section covering ingredients and equipment and techniques such as melting, tempering, making molds and gift-wrapping your chocolates, this is the perfect book if you want to dazzle your friends and family with delicious chocolate gifts.
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Add this copy of Auberge Du Chocolat: the Secrets of Fine Chocolate to cart. $6.99, good condition, Sold by Brit Books rated 4.0 out of 5 stars, ships from Milton Keynes, BUCKINGHAMSHIRE, UNITED KINGDOM, published 2011 by New Holland Publishers Ltd.
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