Forget milk chocolate moulded into childish candy bars. Today's
chocolate candies use chocolates with high cocoa content and less
sugar then previously available and are moulded 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 speciality stores. The recent
availability of bitter-sweet chocolates coupled with our access to
a global food market and unique ingredients has created an
increased interest in artisan chocolates. Drew Shotts has been at
the forefront of this renaissance because of his daring use of
unique flavour combinations not typically associated with
chocolates, such as chilli peppers, maple syrup and spiced chai
tea. "Making Artisan Chocolates" shows readers how to recreate
Drew's unexpected flavours at home through the use of herbs,
flowers, chillies, spices and many other wonderful ingredients, and
will therefore be a sure-fire hit for the discerning chocolate
enthusiast.
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