Premium Chocolate Making Kit for Home Chefs – DIY Gourmet Chocolate Bars, Truffles & Desserts | Perfect for Gifts, Parties & Holiday Baking" （翻译说明：原中文标题"巧克力制作的艺术"已译为"Premium Chocolate Making Kit for Home Chefs"，并添加了产品细节和使用场景）

Overall, this book looks like a nice introduction to making chocolates. I especially like how it's broken down into major techniques (truffles, moulded, and dipped) which makes it easier to find a recipe you'd like to make. Other books of this genre just toss all of the recipes into a large pile and you ned to read through to find out what technique you need to use.What caught our eye in this book is the many unusual flavor combinations, such as a Mediterranean chocolate, and the use of things like herbs. That's pretty unusual from what we have have made and sampled in the past.The instructional sections look good. We've already been making chocolates for a while (having started with classes at a local culinary school) so we're pretty sound on the basics.The big flaw in this book for the audience in US is the fact that most of the recipes in this book call for "double cream" in the ganache (the chocolate sauce used as the base of the filling in chocolates). Never heard of it? Neither had we. The reason is, it's not sold in the US. Double cream contains considerably more butterfat (according to some sources, up to 50%) than even heavy cream (35% or so). Experience has shown that chocolate recipes are very finicky things, and the incorrect fat level can make the difference between a ganache that sets up enough to be cut and dipped or piped into chocolate shells, and either a solid lump or a loose mess that's only fit for pouring over ice cream.This oversight would be understandable if we'd imported this book from the UK... however, according to the copyright information, this has been republished by a US publisher. In the publishing information, there's even a note that says "if double cream is not available in your area, use a substitute." That's nice, but... could you tell us WHAT we could use as a substitute? There is no indication in the book. I've spend hours Googling for a replacement for double cream, and in general, most people say "there is none."This problem has sort of soured us on making recipes in the book, at least for now. If we decide to make some, we'll probably just try to use heavy cream and see how it goes. The issue is, if it doesn't work, we've wasted time and money (chocolate is expensive!) on something we'll probably just have to throw out. There are other approaches we could take as well (reduce the cream slightly and add butter, for example) which might also work. But really... we shouldn't expect to have to experiment with replacing a key ingredient in a book like this.What we will probably take from this book is some flavor inspiration. Use someone else's ganache recipe and take flavouring inspirations from the recipes in this book.Personally, if you're in the US and just starting out making chocolates, I'd suggest you try "Making Artisan Chocolates" by Andrew Garrison Shotts instead. It covers similar ground, and has recipes that have more commonly-obtainable ingredients in the US. That way, at least, you know if things do not come out right, the problem was likely something you did, not that you had to substitute a basic ingrediant because it's unobtainable where you live.