Home-made Chocolates & Truffles: 20 Traditional Recipes For Shaped, Filled & Hand-Dipped Confections Hardcover – December 7, 2014

Received in new condition! Great service!

The books small size makes it hard to keep open and hang on too. Nicely illustrated.

This is a book full of quite simple but lovely recipes, most of them of truffles and a few of chocolates. Every recipes comes with a lovely photo and there are lots of important tips on chocolate making which will be very handy for beginners like me.I was hoping for more récipes of filled chocolates but well, that is not really what this book is all about. I haven’t made any recipes yet but I can’t see how they can fail. There are also a few recipes for chocolate bark. Some measurements are i cups and all are in imperial and metric. There are also some terms that come with the American equivalent.

Just over 6" square, this 64 page padded hardback is ideal as an 'entry level' recipe book, dedicated to simple-to-make chocolates and truffles.At under a fiver, it represents excellent value for money. The 25 recipes for chocolates are uncomplicated, relatively fuss free and the results are absolutely sublime. When well made, these simple truffles and chocolates can rival anything similar from an Artisan chocolatier.The book contents include:IntroductionChocolate making equipment (very little 'specialist' kit needed other than a thermometer for tempering)Preparing chocolateTempering chocolateMaking ganacheMaking trufflesThe recipesIndexOne thing I would have liked is a list of stockists for chocolate making sundries, i.e. suppliers of foils, wrappings and inexpensive boxes to add a little elegance if you're making chocolates and truffles for gifting, but you can find pretty much everything you need on Amazon if you spend a little time looking.

Lots of good ideas and recipes, some are maybe for the more experienced, but most recipes could be adapted. The author shows coating the moulds and then topping out the excess chocolate, I find this process messy and use a brush to coat the moulds instead, giving them 2 or 3 coats and allowing drying time in between each coat, before filling with ganache or flavoured fondant. Will be good to experiment with some new ideas. Handy little book, and I enjoy making homemade foodie gifts.

As others have commented, this is a small book 14x14 (6"x6"), so quite handy to keep nearby when following the recipes... But as is often said "size isn't everything".The book has an Introduction and then five chapters on equipment, preparation, tempering, ganache and truffles followed by the 25 recipes. These are clear and easy to follow, each with a beautiful photo of the finished item and a 'Cooks Tip' or 'variation' to help you. I have made almost half of these so far and am delighted with the outcomes... practice makes perfect so here's to the next batch! Recommended.

I was really excited to get this book, I love making chocolate truffles as gifts. Whilst this book has some wonderful flavor ideas I have had very little success in making the recipes work... However as I say there are some lovely flavor ideas but I have had to tweak the recipes in order to make them work.

I had not made chocolates before and bought a couple of books which made the process seem difficult and off-putting. This book however was so helpful. She explains the tempering process very simply and I have tried this three times with excellent results. The recipes are also lovely, particularly the raspberry and peppermint melts. My friends and family are loving them. If you are a newbie and only want one book, made it this one.