Making Artisan Chocolates

Making Artisan Chocolates


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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.

Product Details

ISBN-13: 9781592533107
Publisher: Quarry Books
Publication date: 01/28/2007
Pages: 176
Sales rank: 616,605
Product dimensions: 8.05(w) x 9.95(h) x 0.65(d)

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. His numerous television appearances include CBS's The Early Show, and Food Network's Food Nation and Follow That Food. Drew resides in Providence, RI.

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Making Artisan Chocolates 3.5 out of 5 based on 0 ratings. 6 reviews.
Guest More than 1 year ago
I have tried some of the recipes and they are not accurate and the directions are not explicit. Some things are confusing and don't make sense. The texture of some of the products are not desirable.
Anonymous More than 1 year ago
jontseng on LibraryThing More than 1 year ago
Interesting insight into chocolate-making techniques. Underlying techniques seem more approachable than Chantal Coady. If there is one criticism the recipes largely revolve around riffs on ganache - more variation would have been welcome.
worfurself More than 1 year ago
Excellent book for beginners in proper chocolate techniques and also good tips for experienced chocolate artisans.
Anonymous More than 1 year ago
I love it its cool once i made something of choclate LOL
Anonymous More than 1 year ago