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Making Artisan Chocolates (Anglais) Broché – 1 janvier 2007

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Descriptions du produit

Présentation de l'éditeur

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.

Biographie de l'auteur

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.

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Amazon.com: 4.5 étoiles sur 5 66 commentaires
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5.0 étoiles sur 5 Finally, an inexpensive book on making chocolates the professional and modern way 23 décembre 2006
Par Eric J. Wu - Publié sur Amazon.com
Format: Broché Achat vérifié
Andrew Shotts is as good of an author as he is a pastry chef (he was named Pastry Arts and Design top10 some year or other). This is a great book, aimed at intermediate or higher pastry chefs. This book does require some specialized equipment to do the fancier techniques (dipping fork, molds, transfer sheets). But even without any specialized equipment, you can make any of the chocolate candies in the book.

Contents include the following topics: chocolate basics and flavor pairings, including pairings with traditional flavors and non-traditional spices. About ~35 chocolate recipes. Recipes include standard classics like classic dark, classic milk, hazelnut praline. Recipes also include classic flavors (but maybe not classic pairings) like peanut butter+jam, and banana caramel. Finally there are non-traditional spice pairings like habanero+peanut butter, raspberry-wasabi, and mango-mint-coriander.

Techniques are where I think the book really shines. The book has excellent pictures and descriptions of making truffles, making molded chocolates, and making hand-dipped chocolates. Shotts shows the technique of airbrushing as well as how to use transfer sheets and luster or razzle dust. He does a good job of scaling down the equipment for the non professional. For instance when showing hand-dipped chocolates, he uses a baking pan + saran wrap + knife instead of sheet + frame + cutting guitar. After reading this book, you can go into any chocolate shop and say "I know how they did that technique". Surprisingly, Shotts never mentions tempering machines.

Finally, there is a book that shows all the techniques that professionals use. I don't have to pull out my issue of "Pastry Arts and Design" from 3 years ago or wait for a particular Food network espisode to come on. I have this book now. I love the range of recipes - not too classic, but not too experimental either. For those interested, there is a nice table of taste pairings for nontraditional spice flavors. The last wonderful thing is the price: usually you have to pay professional prices ($100-$250) for books that show professional techniques and recipes. Not so here.

Compared to others: "Fine Chocolates" by Wybauw is a great book with great tips on tempering how to correct molding mistakes. It's a lot more $$ (~$65 on Amazon, used to have to buy it elsewhere for $100) and is aimed at the more advanced chocolatier. This book is better than either of the Ecole Lenotre books.
5.0 étoiles sur 5 The recipes supplied are outstanding and come together beautifully. Photos are extremely useful - this book will ... 20 mars 2015
Par W. Warren - Publié sur Amazon.com
Format: Broché Achat vérifié
This book is a phenomenal resource and instructional guide for making artisan chocolates - just as the title indicates. This book provides reference charts for correct temperatures for each stage of working with different BRANDS of chocolates (because Callebaut and Guittard temper at different temperatures). The recipes supplied are outstanding and come together beautifully. Photos are extremely useful - this book will likely not be far from my fingertips while I study at Ecole Chocolat to become a professional chocolatier.
5.0 étoiles sur 5 LOVE IT!!!! 27 janvier 2014
Par A. Aho - Publié sur Amazon.com
Format: Broché Achat vérifié
Absolutely LOVE this book!

Andrew instructs you in such a down-to-earth, practical, and detailed manner....its like having a teacher that's also a pal- right there next to you. I've been doing this for 16 years, and have accumulated a fairly substantial collection of books and instruction guides. This is probably the best one I have. Not only are the instructions and explanations clear and easy to understand, but the photography is amazing. You can take a glance at the page, just to make sure you're doing whatever you're doing...correctly.

Whether you're an old pro, or a newbie, this is a terrific book for anyone who has an interest in chocolate.
5.0 étoiles sur 5 Great chocolates and confections from a pastry chef to a home cook. 28 février 2015
Par doraima - Publié sur Amazon.com
Format: Broché Achat vérifié
This is an excellent book making truffles, molded chocolates, hand dipped chocolates, and old favorites. He has a history, tips and techniques making these treats to a home baker. He also gives you what percent of chocolate pairs well with ingredients that complement each other. A great find in the world of confections and chocolates, I look forward to try out his recipes and give to loved ones and friends during the holiday season.
4.0 étoiles sur 5 A very good chocolate book 29 novembre 2012
Par SonoT_T - Publié sur Amazon.com
Format: Broché Achat vérifié
I think that some books about making chocolate can be very intimating and complicated. Although this book goes over pretty much all the same things those books do, it makes it in such a way that the home chocolateir can easily understand and the recipes range from that basic dark chocolate ganache to peanut butter and jelly to strawberry balsamic. At first I wasn't impressed but I made several of the chocolates, and they were so good. The book and recipes aren't dumb down and are good. Tempering chocolate is a tricky thing, but its a good book to have in a novice's collection.
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