Additional information
by Andrew Garrison Shotts (Author)
Discover the art of making gourmet chocolates at home!
Unleash your creativity and elevate your chocolate-making skills with master chocolatier's Andrew Garrison Shott's Making Artisan Chocolates for Beginners. This affordable and concise edition of Making Artisan Chocolates is a beginner-level introduction to making stunning, gourmet chocolates that rival the creations of professional chocolatiers. Whether you're just starting out or looking to refine your techniques, this accessible guide provides everything you need to create chocolates with high cocoa content, minimal sugar, and bold, unexpected flavors that are as visually stunning as they are delicious. From the rise of bittersweet chocolates to the newfound availability of exotic ingredients in local stores, the world of chocolate-making has never been more exciting--or achievable for home cooks. Guided by the expertise of Andrew Garrison Shotts, a pioneer in artisanal chocolate, this book shows you how to combine unique ingredients, such as chili peppers, maple syrup, spiced chai, and more to create chocolates that surprise and delight. Inside, you'll learn how to:- Select and work with high-quality chocolates, including domestic and imported varieties.
- Master chocolate-molding techniques to craft elegant and artful designs.
- Experiment with bold flavor pairings, from herbs and flowers to spices, fruits, and liquors.
- Use essential tools and techniques for tempering, decorating, and storing your creations.
Perfect for beginners and adventurous home cooks alike, Making Artisan Chocolates for Beginners offers practical guidance, inspirational ideas, and an in-depth look at the ingredients and techniques behind gourmet chocolate-making.
Author Biography
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, Rhode Island.
Number of Pages: 144
Dimensions: 0.7 x 8.9 x 7.3 IN
Publication Date: October 21, 2025
