About this title.

This book brings the art of the chocolatier within the reach of ordinary people – focussed on recipes and techniques for making home-made chocolates, with individual chapters on specific flavours and combinations. For example, it includes chapters on basic chocolates, diabetic recipes, classic after-dinner mints and celebration chocolates. A powerful feature of this book is that recipes for fillings and coatings can be used in combination to produce an amazing number of different chocolates. You should be able to make these chocolates at about a quarter or less of the cost of the best shop-bought ones; so you can have many more for the same budget, or splash out on gold leaf decoration for a stunning exotic effect. The book has been compiled from experience and ingredients gathered from the UK, Australia and New Zealand, and is intended for a global audience.

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About this Author.

Glenda has been making chocolates with these recipies with great success. She decided she would share her knowledge with others so they to could enjoy and amaze their dinner guests. Glenda decided the best way was to independently publish her book.

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