Making Artisan Chocolates by Andrew Garrison Shotts

Making Artisan Chocolates by Andrew Garrison Shotts

Forget milk chocolate moulded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are moulded 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 speciality stores. The recent availability of bitter-sweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisan chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavour combinations not typically associated with chocolates, such as chilli peppers, maple syrup and spiced chai tea. "Making Artisan Chocolates" shows readers how to recreate Drew's unexpected flavours at home through the use of herbs, flowers, chillies, spices and many other wonderful ingredients, and will therefore be a sure-fire hit for the discerning chocolate enthusiast.

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. He lives in Providence, USA.

SKU	Unavailable
ISBN 13	9781592533107
ISBN 10	1592533108
Title	Making Artisan Chocolates
Author	Andrew Garrison Shotts
Condition	Unavailable
Binding Type	Paperback
Publisher	Quarto Publishing Group USA Inc
Year published	2007-01-01
Number of pages	176
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable