How To Make Chocolates
Paul A. Young is an award-winning British Master Chocolatier who is well known for his exquisite chocolates and ingenious flavour combinations. He uses only the finest, freshest ingredients, and works in a truly artisan way to make everything by hand, the only chocolatier in London to do this. He is seen regularly on television and in the press, and has many celebrity customers.
We’re delighted that Paul has put together this detailed book especially for our customers. It’s filled with step-by-step guides, hints and tips on the best chocolate to buy and how to temper it, as well as how to mould, fill, coat and decorate chocolates and truffles. Also included are 10 recipes from simple to adventurous including silky-smooth cream, fruity and alcohol-based ganaches, plus Paul’s very own award-winning, seldom-shared, sea-salted caramel recipe that has been voted the best in the world!
Spiral-bound, 44 pages.
Cat Ref: SKU 18777
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Customer Reviews - How To Make Chocolates
Showing 3 of 4 reviews See all reviews
Great little book” by anne
I love making chocolates, but have never considered mine to be that good, but this little book is excellent. I love the firm cover and pages. Clear detailed instructions. Lots of useful hints and tips. Can't wait to get started on making 'proper' chocolates to wow the family.
Brilliant little book!” by Virginia
This is a lovely little book, very motivating for a beginner to chocolate making. It's spiral bound, with cardboard pages that sit flat on the worktop and could be sponged if necessary. The clear instructions and recipes, and the full-colour illustrations, made me just want to have a go. But beware - it should come with a health warning- I've just gone on to the Lakeland site and ordered a lot of chocolate-making equipment I didn't know I needed before I read this book!
This review is for an older version of this product
Demystifies the art of chocolate making” by Pat
A great little book which explains the processes simply and clearly. Would recommend using slightly less than 600gms if using the Lakeland slab. Tricky to keep it on the slab when spreading. As pointed out in another review, the recipe for salted caramel omits when to add the salt. I realised this too late and added the salt after the cream which meant the salt didn't dissolve and my caramels have quite a crunchy, salty hit. Lesson learned for next time!