Making Artisan Chocolates.

ISBN:

9781616734954

Title:

Author:

Garrison Shotts, Andrew.

Personal Author:

Garrison Shotts, Andrew.

Physical Description:

1 online resource (188 pages)

Contents:

Cover -- Title Page -- Dedication -- Contents -- Foreword -- Introduction -- Part One: The Basics -- Chapter One: Selecting Ingredients -- Chapter Two: Techniques -- Chapter Three: Flavor Fusions -- Chapter Four: Pairings and Presentation -- Part Two: The Chocolates -- Chapter Five: Truffles -- Classic Dark 72 Percent -- Classic Milk 38 Percent -- Pistachio-Kirsch -- Candy Cane -- Lemongrass-Coconut -- Sesame -- Gingerbread -- Honey-Thyme -- Caribbean Cocktail -- South of the Border -- Banana Caramel -- Peanut Butter Sizzle -- Chapter Six: Molded Chocolates -- Fennel -- Lime-Pastis -- Mango-Mint-Coriander -- Red Rose -- Vanilla -- Hazelnut Praline -- Cinnamon-Hazelnut -- Salted Caramel -- Peanut Butter and Jam -- Candy Apple -- Triple Espresso-Vanilla -- Chapter Seven: Hand-Dipped Chocolates -- Bittersweet 64 Percent -- Grand Marnier -- Jasmine Tea -- Coffee-Hazelnut -- Ginger Crunch -- Five-Spice Praline -- Raspberry-Wasabi -- Strawberry-Balsamic -- Peppered Pineapple -- Chapter Eight: Fun Chocolate Confections -- Chocolate Shotts™ Cookies -- Drinking Chocolate -- Chocolate Lollipops -- Fruit and Nut Tablets -- Crispy Crunchies -- Chocolate-Covered Caramel Popcorn -- Rocky Rhode Island Candy Bar -- Turtle Tablets -- Sources -- Acknowledgments -- About the Author -- About the Photographer -- Index -- Copyright Page.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Chocolate candy.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

Minneapolis :

Quarto Publishing Group USA,

2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.853	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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 Notes

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.