Making Artisan Chocolates


In stock

Approximative USD price
SKU: L174+fourchette Categories: ,


Chef Andrew Shotts shows how to make a variety of pralines using flavors and ingredients such as maple syrup, tea, liquors, herbs and spices. 176 pages. Highlights use of Cabrellon molds.
Bonus: Dipping fork.

Shipping policies

January to October: within 5 business days before shipping
November and December: 5 to 7 business days before shipping

Please note that choosing ground shipping or express shipping speeds up delivery of goods, not processing the order.

Shipping policies

Return policies

Items can be returned within 14 days of purchase (excluding edible products). See our return policy for more details.

Return policies