Product Description

Forget milk chocolate moulded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are moulded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local speciality stores. The recent availability of bitter-sweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisan chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavour combinations not typically associated with chocolates, such as chilli peppers, maple syrup and spiced chai tea. "Making Artisan Chocolates" shows readers how to recreate Drew's unexpected flavours at home through the use of herbs, flowers, chillies, spices and many other wonderful ingredients, and will therefore be a sure-fire hit for the discerning chocolate enthusiast.

Product Details

• Amazon Sales Rank: #123935 in Books
• Published on: 2007-01-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

About the Author
Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design's 'Ten Best Pastry Chefs in America' and was recognized as a "Top Ten Artisanal Chocolatier" by USA Today. He lives in Providence, USA.

Customer Reviews

A very useful introduction
This is an excellent introduction to the making of hand-made chocolates, covering the making of truffles, hand-dipped and moulded chocolates. But be aware - it is the same book as the 2006 "Making Fine Chocolates" by the same author. If you own one book, you own them both.