You need to sign in or sign up before continuing.

Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections by Andrew Garrison Shotts

Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections

Andrew Garrison Shotts

176 pages first pub 2007 (editions)

informative inspiring reflective medium-paced
Powered by AI (Beta)
Loading...

Description

Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Mak...

Read more

Community Reviews

Loading...

Content Warnings

Loading...