Product Details
Making Artisan Chocolates

Making Artisan Chocolates
By Andrew Garrison Shotts

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Product 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.

Product Details

  • Amazon Sales Rank: #31601 in Books
  • Published on: 2007-01-01
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 176 pages

Editorial Reviews

About the Author
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.

Customer Reviews

Perfect!5
This is a great book for the beginning chocolatier and maybe for those with more experience, too. The author clearly and concisely describes each step of the process, taking the mystery out, including identifying his own preferences for certain products and methods and explaining why. Recipes are straightforward and contemporary, things you'd be proud and excited to present as gifts to others, or just to try for yourself. I used the library to look at almost every "Chocolate" book available, but this one and Chocolates & Confections by Peter Greweling weren't available, so I bit the bullet and ordered them. I'm very glad I did! They are both so much better than the rest of what's out there. I will be using everything in this book, from cover to cover.

A must-have for chocolate lovers4
The only area for improvement in this excellent book is a few more photographs of the finished recipes. Of course, with so many great recipes, that would double the size of the book, but it's definitely worth getting.

Very useful book5
This is a good and very useful book. Several recipes are included that can be made by the beginner, and several that require more experience. Even so, the statement by another reviewer that a reader should be prepared to spend some money on practice ingredients is a good one. Tempering the chocolate is absolutely key to making good artisan chocolates, and reading a book cannot substitute for practice and experience. Many of the flavors included in this volume are unusual and not ones you'll find in your local chocolate store.