Making Artisan Chocolates
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Making Artisan Chocolates
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Author : Andrew Garrison Shotts
language : en
Publisher: Quarry Books
Release Date : 2007-01-01
Making Artisan Chocolates written by Andrew Garrison Shotts and has been published by Quarry Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-01-01 with Cooking categories.
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded 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 specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
The Great Book Of Chocolate
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Author : David Lebovitz
language : en
Publisher: Ten Speed Press
Release Date : 2004-04-15
The Great Book Of Chocolate written by David Lebovitz and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-15 with Cooking categories.
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
Chocolates And Confections Formula Theory And Technique For The Artisan Confectioner 2nd Edition
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Author : Peter P. Greweling
language : en
Publisher: Wiley Global Education
Release Date : 2012-10-16
Chocolates And Confections Formula Theory And Technique For The Artisan Confectioner 2nd Edition written by Peter P. Greweling and has been published by Wiley Global Education this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-16 with Cooking categories.
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Chocolates And Confections
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Author : Peter P. Greweling
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-06
Chocolates And Confections written by Peter P. Greweling and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-06 with Cooking categories.
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
Making Fine Chocolates
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Author : Andrew Garrison Shotts
language : en
Publisher: Apple
Release Date : 2007
Making Fine Chocolates written by Andrew Garrison Shotts and has been published by Apple this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Chocolate categories.
Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique creations. Using ingredients such as vanilla bean, mint and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles and confections that will dazzle your friends and family.
Crafted Cocoa
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Author : Barrett Williams
language : en
Publisher: Barrett Williams
Release Date : 2024-04-19
Crafted Cocoa written by Barrett Williams and has been published by Barrett Williams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-19 with Cooking categories.
**Delve into the Decadent World of Crafted Cocoa Your Ultimate Guide** Unlock the enchanted realm of artisanal chocolate with "Crafted Cocoa," the eBook that aficionados and novice crafters alike have been waiting for. Prepare to be whisked away on an epicurean journey that starts with the humble cacao bean and blossoms into the flourishing industry of craft chocolate. Begin your adventure by immersing yourself in the rich tapestry of "The Essence of Artisanal Chocolate," where you will unravel the secrets of the bean-to-bar process and witness the resplendent rise of craft chocolate. With each turn of the page, elevate your understanding and appreciation of the sumptuous world of cacao. Dive deep into the heart of the craft with "Cacao Bean Basics," exploring the diverse varieties and their unique flavor profiles, all while understanding the profound influence of terroir. Embrace the ethos of ethical sourcing and sustainability, and discover how direct trade and conscious certifications can not only impact the quality of your product but the world at large. Transform your passion into prowess by setting up your very own chocolate workshop, a sanctuary where every artisan's tools come together to lay the foundation for creativity. Master the pivotal skills of roasting and winnowing in "The Art of Roasting Cacao," each kernel's potential unfurling under the warmth of your dedication. "The Refining Process" will challenge your craft, guiding you through the meticulous arts of grinding, conching, and achieving that velvety, melt-in-your-mouth texture synonymous with luxury. "Flavor Development and Enhancement" beckons next, teaching you how to refine your chocolatier's palate, infuse your concoctions with daring ingredients and pair them with perfect partners. As you progress through the chapters, embrace the ritual of tempering, molding, and packagingeach step an essential stratum in the stratigraphy of chocolate making. With ingenious marketing strategies, collaborative efforts to foster a community, and the art of brand storytelling, "Crafted Cocoa" turns creators into entrepreneurs. Look to the horizon with "The Future of Bean-to-Bar Chocolate Making," catching a glimpse of potential technological advancements and evolving movements. Alongside the pragmatic, find inspiration in detailed case studies of successful artisans and the impact of chocolate as a social enterprise. "Crafted Cocoa" doesn't end with the final chapter. It's only the beginning of a confectionery questan odyssey that starts in your hands and ends with a world made richer, one bar at a time. This is not just an eBook; it's your companion, educator, and the whispering muse behind your next chocolate masterpiece. Indulge your senses, feed your curiosity, and shape the future of craft chocolate. The journey begins with a click.
Chocolates And Confections At Home With The Culinary Institute Of America
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Author : Peter P. Greweling
language : en
Publisher: John Wiley & Sons
Release Date : 2009-12-30
Chocolates And Confections At Home With The Culinary Institute Of America written by Peter P. Greweling and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-12-30 with Cooking categories.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Making Chocolate
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Author : Dandelion Chocolate
language : en
Publisher: Clarkson Potter
Release Date : 2017-11-14
Making Chocolate written by Dandelion Chocolate and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-14 with Cooking categories.
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
The Art Of Chocolate Making
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Author : Anne Scott (Chocolatier)
language : en
Publisher: Front Table Books
Release Date : 2013
The Art Of Chocolate Making written by Anne Scott (Chocolatier) and has been published by Front Table Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Chocolate candy categories.
Discover the secrets of master chocolatiers in The Art of Chocolate Making. Anne and Ian Scott share their knowledge of melting, tempering, dipping, and molding in this easy to follow guide. With mouthwatering recipes like Orange Dessert, Dulce de Leche, and Cinnamon Truffles, become an expert in the flavors and techniques of chocolate. Learning to make exquisite, professional-looking chocolates at home has never been easier--or more delicious.
A Chocolate Affair
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Author : Jaxon Stallard
language : en
Publisher: Bookbaby
Release Date : 2019-11-02
A Chocolate Affair written by Jaxon Stallard and has been published by Bookbaby this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-02 with Cooking categories.
Confectionery is the most demanding of the culinary arts, requiring a level of accuracy unequaled in other areas of the kitchen. Chocolate Tempering is a technique that is used in enrobing, and other applications in chocolate candy making used by professional chocolatiers and Artisan Candy makers.The book is designed for the actual process, simple and straightforward including demystifying tempering techniques and theory.Importantly, tempering can be done with understanding the theory involved and following the principles of warming, cooling, stirring and reheating.The difference between truffles, bonbons, and chocolates can be confusing. These terms are related and often used interchangeably. A bonbon is commonly used in reference to molded chocolates with soft centers. A truffle is a round semi-soft confection surrounded by an outer coating of either tempered chocolate, cocoa powder, or chopped nuts. One similarity that bonbons and truffles have in common is that both are small enough to eaten in one or two bites.The inclusion of "what you should know" helps insure the success of making bonbons, truffles, enrobing chocolates and dipping in tempered chocolate. Learning skills for lining magnetic polycarbonate with cocoa butter design acetate sheets is good to know.The formulas make it easy and fun to create the most delicious, fresh homemade truffles, bonbons, and confections you have ever eaten.