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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

$8.95

Price

$11.95 CAD

Format

Format:

  1. Trade Paperback $8.95 $11.95 CAD
  2. 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.

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

Bill Collins

Bill Collins

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.

 

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