This book teaches you how to use chocolate transfers and stenciling on cakes and cookies and how to make chocolate runouts for the most decadent desserts.
Some of the content within the book:
Chocolate Basics, What Is Tempered Chocolate, How Do You Temper Chocolate, What Is Baking Chocolate, What Is Chocolate Candy Melts, How To Melt Chocolate In A Double Boiler, How To Melt Chocolate In A Microwave, Chocolate Transfers, What Are Chocolate Transfers?, How Do Chocolate Transfers Work, How To Use Chocolate Transfers, How To Wrap A Cake With Chocolate Transfers, Where Would One Use Chocolate Transfers, Chocolate Stenciling, Commercially Available Stencils, How To Use Chocolate Stencils, Chocolate Runouts, A Quick And Simple Way To Melt And Pipe Chocolate and much, much more......
Nougat and Marshmallow Recipes by Brenda Van Niekerk
How To Make Fresh Pesto by Gene Ashburner
Making Giant Cookies: Recipes And Instructions Included by Brianag Boyd
Decadent Pies Baked In Mason Jars by Meallá H Fallon