Make several varieties by utilizing fresh fruits, nuts, essential oils, herbs and spices, and liqueurs. Learn about quality chocolate and make great gifts at a fraction of the store bought cost and better quality.
Learn to create:
- Java Truffles (java ganache dusted in cocoa powder)
- Neapolitan Bar Truffle (with lemon infused white chocolate covered by a blanket of milk chocolate)
- Grand Marnier (Grand Marnier ganache hand dipped in dark chocolate)
- Midnight Mint (molded midnight mint ganache in dark chocolate sea shells)
- Almond Bark
- Blueberry Bark and Chocolate Dipped Strawberries
Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT American Association of Candy Technologists, IACP International Association of Culinary Professionals, FCIA Fine Chocolate Industry Association and President of the NW Chocolatiers Guild.
Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, ''My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do.''
Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again.
REVIEW: The Midwest Book Review
"Chocolate Man" Bill Fredericks hosts Dare to Cook Chocolate, a two-DVD set that explores the remarkable joy of crafting chocolate candies by hand. "Basic Truffles" (9781604900637) walks viewers through techniques for dipping, molding, and creating ganaches for delicious, professional-quality truffles, and "Molding Techniques" (9781604900644) lives up to its title with a step-by-step walkthrough of molding and sealing gourmet-quality truffles.
Dare to Cook Chocolate features hands-on demonstrations that viewers of all skill and experience levels can follow step by step, and deserves the highest recommendation as a supplement to prospective dessert chefs of all walks of life, from ordinary chocolate lovers to gourmet chefs.