Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

By Carole Bloom

Book Overview

Revised This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1580086217
• ISBN13: 9781580086219
• Release Date: September 2004
• Publisher: Potter/Ten Speed/Harmony/Rodale
• Length: 240 Pages
• Weight: 1.52 lbs.
• Dimensions: 0.8" x 7.3" x 8.9"

Customer Reviews

The PERFECT book for Candy Making

Whether you're a beginner or professional, this compact paperback is the perfect candy making guide available to date. The author focuses on tools and techniques at the beginning, which is half the battle in preparing anything with chocolate or sugar. There are a huge selection of recipes and flavour combinations to experiment with, so it never gets boring. Classics include truffles, caramels, Florentines, nougat, tuiles and more. Truly a MUST for anyone making chocolate and candy confections.

Truffles, Candies, & Confections: Elegant Candymaking in the Home

This book made a great Christmas gift for my daughter. Thanks

Candymaking made easy

This is a great book that shows you how to make fabulous candies at home easily.The author gives a wealth of information about chocolate and other ingredients, minimal equipment needed, and great recipes. My favorites are Caramel Chocolate Truffles, Orange-Hazelnut-Chocolate Clusters, Chocolate Nut Bark, and Mocha-Spice Fudge. Everyone on my list will be receiving homemade candy this holiday season.I enjoyed this book [...].My personal favorites are the truffles, especially the Green Tea Truffles

Chocolate Bliss for the Home Chocolatier

Carole Bloom says that this book is "all about pleasure" on page 1. This 200-page book includes recipes and techniques for making a wide variety of candy and chocolates right in your own home. The book is organized topically into chapters: Introduction, Ingredients, Equipment and Tools, Techniques, Truffles, More Chocolate Candies, Caramel Candies, Nut Brittles and Marzipan, Fudge Nougat and Divinity, Fruit Candies and an Appendix of Sugar Stages/Temperatures/Weights and Measurement Equivalents.Using the chapters on techniques and ingredients, even the beginner will be able to create luscious truffles at home. While there are only 11 photographs in the book, the equipment chapter has several drawings that will enable you to locate the right tool. Each recipe includes a brief introduction, an expected yield, a list of ingredients, paragraph-style instructions on how to prepare the recipe, and variations. Recipes include Tropical Clusters, Swiss Chocolate Truffles, and Florentines. From the basic to the exotic, you are sure to find the candy recipe you need in this little book.