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

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. 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.