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Andrew Garrison Shotts
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Making Artisan Chocolates Paperback – Illustrated, January 1, 2007

4.5 out of 5 stars 228 ratings

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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.
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  1. Print length
    176 pages
  2. Language
    English
  3. Publisher
    Quarry Books
  4. Publication date
    January 1, 2007
  5. Dimensions
    8.25 x 0.5 x 10.1 inches
  6. ISBN-10
    1592533108
  7. ISBN-13
    978-1592533107
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Editorial Reviews

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.

Product details

  • Publisher ‏ : ‎ Quarry Books; Illustrated edition (January 1, 2007)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 176 pages
  • ISBN-10 ‏ : ‎ 1592533108
  • ISBN-13 ‏ : ‎ 978-1592533107
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8.25 x 0.5 x 10.1 inches
  • Customer Reviews:
    4.5 out of 5 stars 228 ratings

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Customer reviews

4.5 out of 5 stars
228 global ratings

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Customers say

Customers find this chocolate-making book excellent for beginners and intermediates, with detailed process descriptions and easy-to-follow instructions. The book features delicious, approachable recipes with traditional flavor pairings, and customers appreciate its beautiful pictures. They consider it practical and worth the money.

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28 customers mention "Information value"28 positive0 negative

Customers find the book valuable for learning about chocolate, particularly praising its detailed coverage of the process and its suitability for beginners and intermediate chocolatiers.

"...Contents include the following topics: chocolate basics and flavor pairings, including pairings with traditional flavors and non-traditional spices...." Read more

"...I received a Croquade tempering machine and the chocolates turn out beautifully. Now it's on to experiment with combinations of flavors...." Read more

"...clearly and concisely describes each step of the process, taking the mystery out, including identifying his own preferences for certain products and..." Read more

"This book is a phenomenal resource and instructional guide for making artisan chocolates - just as the title indicates...." Read more

24 customers mention "Ease of use"24 positive0 negative

Customers find the book easy to understand and follow, with one customer noting that it concisely describes each step of the process.

"...Finally, there is a book that shows all the techniques that professionals use...." Read more

"...It's written in language that is easy to follow, and the explanations of "why" are clear...." Read more

"...those books do, it makes it in such a way that the home chocolateir can easily understand and the recipes range from that basic dark chocolate..." Read more

"...The author clearly and concisely describes each step of the process, taking the mystery out, including identifying his own preferences for certain..." Read more

13 customers mention "Recipes"13 positive0 negative

Customers appreciate the recipes in the book, describing them as delicious and approachable, with good pairings of traditional flavors. One customer specifically mentions the ganache fillings, while another notes the use of less traditional ingredients.

"...topics: chocolate basics and flavor pairings, including pairings with traditional flavors and non-traditional spices. About ~35 chocolate recipes...." Read more

"...don't need to dedicate hours and hours, it's a quick read with many helpful recipes...." Read more

"...The book and recipes aren't dumb down and are good. Tempering chocolate is a tricky thing, but its a good book to have in a novice's collection." Read more

"...Recipes are straightforward and contemporary, things you'd be proud and excited to present as gifts to others, or just to try for yourself...." Read more

9 customers mention "Picture quality"9 positive0 negative

Customers praise the book's excellent pictures and beautiful design.

"...Techniques are where I think the book really shines. The book has excellent pictures and descriptions of making truffles, making molded chocolates,..." Read more

"...Photos are extremely useful - this book will likely not be far from my fingertips while I study at Ecole Chocolat to become a professional..." Read more

"This beautifully designed book has been very helpful in getting me started in my passion for artisan chocolate making...." Read more

"...and explanations clear and easy to understand, but the photography is amazing...." Read more

5 customers mention "Practical"5 positive0 negative

Customers find the book practical, with one mentioning it's really good for beginners and another noting it provides helpful extra tips.

"...Andrew instructs you in such a down-to-earth, practical, and detailed manner....its like having a teacher that's also a pal- right there next to you...." Read more

"...The technical tips ar eeasy to understand and invaluable." Read more

"This book is really good for staters.... It tells a lot and easy methods how to make artsin chocolate in your home kitchn...and have many..." Read more

"Title says it all. Great book, really good extra tips. Would like a follow up book with more details about types of molds, types of chocolate..." Read more

5 customers mention "Value for money"5 positive0 negative

Customers find the book worth the money, with one mentioning it's an inexpensive guide to making chocolates.

"...It's not expensive, its not difficult, and it is fun. Impress your family/friends with some of these delicious recipes." Read more

"...Overall, worth the money." Read more

"...in your home kitchn...and have many interesting flavours also...worth a buy!!!" Read more

"...starting out learning to temper and work with chocolate this book is a great investment." Read more

Top reviews from the United States

  • Meatheadsupreme
    5.0 out of 5 stars Finally, an inexpensive book on making chocolates the professional and modern way
    Reviewed in the United States on December 23, 2006
    Verified Purchase
    Andrew Shotts is as good of an author as he is a pastry chef (he was named Pastry Arts and Design top10 some year or other). This is a great book, aimed at intermediate or higher pastry chefs. This book does require some specialized equipment to do the fancier techniques (dipping fork, molds, transfer sheets). But even without any specialized equipment, you can make any of the chocolate candies in the book.

    Contents include the following topics: chocolate basics and flavor pairings, including pairings with traditional flavors and non-traditional spices. About ~35 chocolate recipes. Recipes include standard classics like classic dark, classic milk, hazelnut praline. Recipes also include classic flavors (but maybe not classic pairings) like peanut butter+jam, and banana caramel. Finally there are non-traditional spice pairings like habanero+peanut butter, raspberry-wasabi, and mango-mint-coriander.

    Techniques are where I think the book really shines. The book has excellent pictures and descriptions of making truffles, making molded chocolates, and making hand-dipped chocolates. Shotts shows the technique of airbrushing as well as how to use transfer sheets and luster or razzle dust. He does a good job of scaling down the equipment for the non professional. For instance when showing hand-dipped chocolates, he uses a baking pan + saran wrap + knife instead of sheet + frame + cutting guitar. After reading this book, you can go into any chocolate shop and say "I know how they did that technique". Surprisingly, Shotts never mentions tempering machines.

    Finally, there is a book that shows all the techniques that professionals use. I don't have to pull out my issue of "Pastry Arts and Design" from 3 years ago or wait for a particular Food network espisode to come on. I have this book now. I love the range of recipes - not too classic, but not too experimental either. For those interested, there is a nice table of taste pairings for nontraditional spice flavors. The last wonderful thing is the price: usually you have to pay professional prices ($100-$250) for books that show professional techniques and recipes. Not so here.

    Compared to others: "Fine Chocolates" by Wybauw is a great book with great tips on tempering how to correct molding mistakes. It's a lot more $$ (~$65 on Amazon, used to have to buy it elsewhere for $100) and is aimed at the more advanced chocolatier. This book is better than either of the Ecole Lenotre books.
    170 people found this helpful
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  • KL
    5.0 out of 5 stars Thankfully I received a Croquade tempering machine and the chocolates turn out beautifully. Now it's time to expand horizons...
    Reviewed in the United States on March 22, 2017
    Verified Purchase
    I read this book on a business trip, and I'm excited to try my hand at Truffles when I return.

    It seems once you've got tempering mastered, the difficulty is mostly done. Thankfully I received a Croquade tempering machine and the chocolates turn out beautifully. Now it's on to experiment with combinations of flavors.

    Shotts makes the "secret" world of chocolate making not so intimidating. The book is both aspirational and inspirational to step up your skills in the kitchen. It's written in language that is easy to follow, and the explanations of "why" are clear.

    You don't need to dedicate hours and hours, it's a quick read with many helpful recipes. He covers the basics, and gives you the tools to succeed in making your own truffles, pralines, dipped chocolate confections.

    I found the bit about the chemistry and the physics of tempering quite insightful. Using precise temperature control to change the crystalline structure of chocolate, makes you look at a smooth piece of chocolate quite differently.

    5 stars, great content, terrific read.
    5 people found this helpful
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  • SonoT_T
    4.0 out of 5 stars A very good chocolate book
    Reviewed in the United States on November 29, 2012
    Verified Purchase
    I think that some books about making chocolate can be very intimating and complicated. Although this book goes over pretty much all the same things those books do, it makes it in such a way that the home chocolateir can easily understand and the recipes range from that basic dark chocolate ganache to peanut butter and jelly to strawberry balsamic. At first I wasn't impressed but I made several of the chocolates, and they were so good. The book and recipes aren't dumb down and are good. Tempering chocolate is a tricky thing, but its a good book to have in a novice's collection.
    3 people found this helpful
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  • Valerie Tate
    5.0 out of 5 stars Perfect!
    Reviewed in the United States on August 13, 2008
    Verified Purchase
    This is a great book for the beginning chocolatier and maybe for those with more experience, too. The author clearly and concisely describes each step of the process, taking the mystery out, including identifying his own preferences for certain products and methods and explaining why. Recipes are straightforward and contemporary, things you'd be proud and excited to present as gifts to others, or just to try for yourself. I used the library to look at almost every "Chocolate" book available, but this one and Chocolates & Confections by Peter Greweling weren't available, so I bit the bullet and ordered them. I'm very glad I did! They are both so much better than the rest of what's out there. I will be using everything in this book, from cover to cover.
    7 people found this helpful
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  • W. Warren
    5.0 out of 5 stars The recipes supplied are outstanding and come together beautifully. Photos are extremely useful - this book will ...
    Reviewed in the United States on March 20, 2015
    Verified Purchase
    This book is a phenomenal resource and instructional guide for making artisan chocolates - just as the title indicates. This book provides reference charts for correct temperatures for each stage of working with different BRANDS of chocolates (because Callebaut and Guittard temper at different temperatures). The recipes supplied are outstanding and come together beautifully. Photos are extremely useful - this book will likely not be far from my fingertips while I study at Ecole Chocolat to become a professional chocolatier.
    2 people found this helpful
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  • DJW
    5.0 out of 5 stars Elegant & Simple
    Reviewed in the United States on December 19, 2020
    Verified Purchase
    If you're wanting to become familiar with making chocolate truffles, then this book is for you. Its got some easy techniques and great recipes. Before I bought this book I was a little worried on the complexity of the truffle recipes, but having got it, it has some simple and elegant truffles that everyone can make. The book does a great job in making you feel like you know a thing or two about working with chocolate. It's not expensive, its not difficult, and it is fun. Impress your family/friends with some of these delicious recipes.
    4 people found this helpful
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Top reviews from other countries

  • Mr. S. Barnes
    5.0 out of 5 stars My journey making chocolates began with this book.
    Reviewed in the United Kingdom on July 24, 2021
    Verified Purchase
    Having read through the book, it opened my eyes to the world of chocolate. I ended up going on a course to further develop the skills of making artisan chocolates.
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  • Lisa
    5.0 out of 5 stars but they all look good. There are a lot of good instructions for ...
    Reviewed in Canada on May 27, 2015
    Verified Purchase
    I've only made a few of the recipes in this book, but they all look good. There are a lot of good instructions for the novice as well.
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  • rahul kapoor
    5.0 out of 5 stars Five Stars
    Reviewed in India on November 8, 2016
    Verified Purchase
    A must have for CHOCOLATIERs ...go.and get it now...
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  • Prairiehill
    5.0 out of 5 stars Artisan Chocolates recipe ebook
    Reviewed in Canada on June 10, 2019
    Verified Purchase
    Nice book!
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  • Mother of Dragonflies
    1.0 out of 5 stars GM corn syrup is main ingredient
    Reviewed in the United Kingdom on April 4, 2024
    Verified Purchase
    US book with emphasis on corn syrup as an ingredient - I’m having a terrible time finding pre industrialised recipes and will have to give up for a while before Amazon bans me for returning useless unhealthy books
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