Making Artisan Chocolates

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Product Description

Neglect milk chocolate molded into childish candy bars. Today\'s chocolate candies use chocolates with higher cocoa articles and much less sugar then previously accessible and are molded into very decorated pieces of art. When only available to pastry chefs and candy makers, house cooks can now buy substantial-end domestic and imported chocolates in their regional specialty merchants. The current availability of bittersweet chocolates coupled with our access to a international food industry and exclusive substances has designed an enhanced curiosity in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance simply because of his daring use of distinctive flavor combinations not usually related with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Producing Artisan Chocolates shows readers how to recreate Drew\'s sudden flavors at property via the use of herbs, flowers, chilies, spices, greens, fruits, dairies and liquors.

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• Used Book in Good Condition