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HOW TO MAKE CHOCOLATE CANDIES: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More
A personal chef and cooking instructor reveals the secrets to mouthwatering chocolate treats as he describes techniques for tempering chocolate, working with thickeners, boiling sugar, using piping bags, and shaping and filling molded chocolates. Illus.
Format: Paperbound
Pages: 92
Publisher: Storey
ISBN: 9781612123578
Item #: 8796955
Published at $8.95
Your Price
$4.95
(Save $4)
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