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How to Make Chocolate Candies
Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title
Contributors
By Bill Collins
Formats and Prices
Price
$8.95Price
$11.95 CADFormat
Format:
- Trade Paperback $8.95 $11.95 CAD
- ebook $8.99 $11.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 7, 2014. This date is subject to change due to shipping delays beyond our control.
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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.
Series:
- On Sale
- Oct 7, 2014
- Page Count
- 96 pages
- Publisher
- Storey
- ISBN-13
- 9781612123578
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