Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You’ll soon be showcasing your confectioner’s skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.

Book details

  • Price: $8.95
  • Other formats: Ebook
  • Size: 5 x 7
  • Pages: 96
  • Format: Paperback / softback
  • ISBN: 9781612123578
Photo of Bill Collins

Bill Collins

Author

Bill Collins is the author of Making & Using Caramel, How to Make Chocolate Candies, Knife Skills, and Making & Using Vinegar. A graduate of… See Bio

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