3.0 out of 5 based on 2 reviews. – Customer review on 28/08/2009

This is a good book for someone wanting to experiment with chocolate flavours, but I wouldn't recommend it for a beginner. Though it has a good section on tempering chocolate, a lot of basic techniques such as using chocolate moulds, hand-dipping chocolates, piping fillings etc aren't adequately explained - they're mentioned, and Schotts even refers you to specific pages for instructions but oddly enough, when you look, there's nothing but a single picture and a caption.

It is scaled down to the home-kitchen well, though, and the recipes are explained using the bare minimum of specialist equipment. It has a great number of recipes, and some fascinating flavour combinations and tips for combining flavours (though no concrete theory just "remember to think about these things" - not particularly helpful for the beginner) but seriously lacks finished-product pictures for a lot of the recipes, which is a shame.

5.0 out of 5 based on 2 reviews. – Customer review on 21/07/2007

Well, the title "Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections" really explains it all. This is a marvelous book to own, and is all you could want if you have a sweet tooth! It is full of fantastic easy recipes for anything revolving around the wondrous invention that is chocolate!