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Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections

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Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections

by Andrew Garrison Shotts, Madeline Polss (Photographer), Nick Malgieri (Foreword by)

About this title: Once only accessible to pastry chefs and candy makers, high-end domestic and imported chocolates can now be purchased from specialty stores. "Making Artisan Chocolates" shows how to recreate unexpected flavors through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies, and liquors.

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