Chocolate for Beginners: Techniques and Recipes for Making Chocolate Candy, Confections, Cakes and More

Chocolate for Beginners: Techniques and Recipes for Making Chocolate Candy, Confections, Cakes and More

by Kate Shaffer

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Overview

From chocolate enthusiast to home chocolatier

Making melt-in-your-mouth chocolate may seem daunting—but it doesn’t have to be! Whether you’re hoping to impress guests, give a delicious gift, or add something special to your baked goods—Chocolate for Beginners shows you how to create beautiful confections in the comfort of your own kitchen.

Progress through easy to difficult recipe tutorials for melting, tempering, dipping, and decorating. Try your hand at confections, cookies, sauces, and more—or add a little creativity to your treats using tips for gift packaging, adventurous twists, and fun substitutions.

Chocolate for Beginners includes:

  • Bean to bar—Discover the basics with simple kitchen rules for selecting chocolate, tips on necessary equipment, troubleshooting suggestions, and more.
  • Sweeten your skillset—Start crafting with techniques covering everything from coating confections, molding a chocolate shell, caramelizing sugar, and more.
  • Cocoa cuisine—Satisfy your sweet tooth with 65 step-by-step recipes for a variety of rich truffles, tarts, cakes, mousses, and more.

Sling on the apron and turn up the heat—you have everything you need to start making crave-worthy bites that are sure to delight.

Product Details

ISBN-13: 9781641528887
Publisher: Callisto Media
Publication date: 11/12/2019
Pages: 252
Sales rank: 566,919
Product dimensions: 7.40(w) x 9.10(h) x 0.70(d)

About the Author

KATE SHAFFER is an award-winning author and the owner of Black Dinah Chocolatiers, an artisanal chocolate confectionery that utilizes sustainably produced, direct-trade chocolates, and locally sourced fruits, vegetables, herbs, and flowers.

Table of Contents

The Home Chocolatier ix

Part 1 Getting Started 1

Chocolate 101 2

Part 2 Fundamental Techniques 21

Technique 1 Melting 22

Technique 2 Tempering 28

Technique 3 Coating 40

Technique 4 Molding 51

Technique 5 Chocolate Decorations 62

Part 3 Other Essential Techniques 74

Technique 1 Ganache 75

Technique 2 Candied Nuts 84

Technique 3 Caramel 90

Technique 4 Brittle 97

Technique 5 Toffee 102

Part 4 The Recipes 107

Chocolate Confections 108

Cookies, Brownies & Bars 158

Cakes, Pies & Tarts 178

Mousse, Puddings & Other Desserts 200

Sauces & Drinks 216

Glossary 225

Resources 227

Measurement & Conversion Charts 229

Index 230

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