Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections

Description: Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections by Andrew Garrison Shotts Once only accessible to pastry chefs and candy makers, high-end domestic and imported chocolates can now be purchased from specialty stores. "Making Artisan Chocolates" shows how to recreate unexpected flavors through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies, and liquors. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description 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. Author Biography 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 & Designs Ten Best Pastry Chefs in America and was recognized as a Top Ten Artisanal Chocolatier by USA Today. His numerous television appearances include CBSs The Early Show, and Food Networks Food Nation and Follow That Food. Drew resides in Providence, RI. Long Description Forget milk chocolate molded into childish candy bars. Todays 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 Drews unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors. Details ISBN1592533108 Author Andrew Garrison Shotts Pages 176 Language English Photographer Madeline Polss ISBN-10 1592533108 ISBN-13 9781592533107 Media Book Format Paperback DEWEY 641.853 Illustrations Yes Year 2007 Publication Date 2007-01-31 Place of Publication Rockport Country of Publication United States Short Title MAKING ARTISAN CHOCOLATES Publisher Quarry Imprint Rockport Publishers Inc. DOI 10.1604/9781592533107 Audience General/Trade UK Release Date 2007-01-01 AU Release Date 2007-01-01 NZ Release Date 2007-01-01 US Release Date 2007-01-01 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:11489124;

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