Overview

Confectionery is the most demanding of the culinary arts, requiring a level of accuracy unequaled in other areas of the kitchen. Chocolate Tempering is a technique that is used in enrobing, and other applications in chocolate candy making used by professional chocolatiers and Artisan Candy makers.The book is designed for the actual process, simple and straightforward including demystifying tempering techniques and theory.Importantly, tempering can be done with understanding the theory involved and following the principles of warming, cooling, stirring and reheating.The difference between truffles, bonbons, and chocolates can be confusing. These terms are related and often used interchangeably. A bonbon is commonly used in reference to molded chocolates with soft centers. A truffle is a round semi-soft confection surrounded by an outer coating of either tempered chocolate, cocoa powder, or chopped nuts. One similarity that bonbons and truffles have in common is that both are small enough to eaten in one or two bites.The inclusion of ""what you should know"" helps insure the success of making bonbons, truffles, enrobing chocolates and dipping in tempered chocolate. Learning skills for lining magnetic polycarbonate with cocoa butter design acetate sheets is good to know.The formulas make it easy and fun to create the most delicious, fresh homemade truffles, bonbons, and confections you have ever eaten.

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9781543980486

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From her formative years in west Texas to her current home in New England, Jaxon Stallard's academic, personal and professional careers took her on an odyssey across the United States from San Francisco to Boston and points in between, culminating in an internal posting in Doha, Qatar where as dental professionals she and her late husband, Dr. Richard E. Stallard, established and operated a multidiscipline dental clinic for twenty years.Cooking and baking has always been important to Jaxon, and this expatriate experience coupled with world travel provided exposure to various indigenous cuisines and nourished her interest in the culinary arts.When Jaxon returned to the States in 1997 she made the decision to pursue her burgeoning passion-cooking, baking and teaching the joys of both. After graduating from the Cambridge School of Culinary Arts in 1999 and completing apprenticeships in Europe. Jaxon relocated to California's Central Coast where in addition teaching professional cooking classes she opened a full service European Bakery in the city of San Luis Obispo.In 2002 Jaxon moved to the little mountain town of Park City, Utah where she launched the Park City Cooking School, bringing to fruition her aspired vocation as a professional chef and culinary arts instructor. Today, Jaxon shares her chocolate passion by offering ""Mastering Artisan Chocolates in your home kitchen workshops and presentations.

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