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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – November 6, 2012


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Product Details

  • Hardcover: 544 pages
  • Publisher: Wiley; 2 edition (November 6, 2012)
  • Language: English
  • ISBN-10: 0470424419
  • ISBN-13: 978-0470424414
  • Product Dimensions: 9 x 1.6 x 11.2 inches
  • Shipping Weight: 5.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #22,010 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review


Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars
Caramel Shortbread Bars
Click here for the recipe
Skipping Stones

From the Inside Flap

When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.

This edition is beautifully illustrated throughout with 250 full-color photographs of ingredients, step-by-step techniques (from tempering chocolate to candying fruit), and finished chocolates and confections. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, and information on packaging and storage.

You'll find chapters on every confectionery type, including cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers, as well as an all-new chapter on American-style layered candy bars. The book includes nearly 200 formulas for classic confections like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates and Confections demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.


More About the Author

Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.

Customer Reviews

4.8 out of 5 stars
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The bible of chocolate ... definitely.
Vehbi B. Gülhan
I chose this book because of the variety of recipes and the detailed explanation about chocolate.
Demi
It is SO informative and well done and it is full of pictures to be able to view your product.
Carol Caputo

Most Helpful Customer Reviews

13 of 14 people found the following review helpful By D.T. Bierman on December 18, 2012
Format: Hardcover Verified Purchase
Which is....: a good description of the theory behind a technique, followed by a (base) recipe in both metric and american measures and percentages, in professional quantities. Base recipes are mostly extended or followed up by some (flavor) varieties. There are troubleshooting "defects" charts which give you clues on where you went wrong.

I like this book so much that I've bought this second edition (which is extended with some extras) even though I already own the first print. That one now sits on a shelve in between lots of different sugars it has forced me to buy, at work.

I use these sort of books to teach myself (a reasonably technically accomplished savory chef), some of the more in depth pastry techniques. It saves me lots of money on courses and gives me a feeling of achievement doing it this way, but the delicate nature of the main ingredients, chocolate and sugar in this case, do take quite a bit of practice to handle properly I find.
This book holds its place on my main shelve at home next to Migoya's "frozen desserts", wich has a very similar approach and layout to its own subject (also CIA). I do own some other descent pastry books by Valrhona (ecole du chocolat) and Ducasse for instance. But, in my bookcase, the way and clarity in which the recipes are initiated and presented (a table chart) can only be topped by Modernist Cuisine and they don't do the sweet stuff I'm afraid.

I'd like a similar book on dough's and batters in this format, so tips are welcome.
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6 of 6 people found the following review helpful By Laura Sparrow Hood on February 23, 2013
Format: Hardcover Verified Purchase
I purchased Chef Greweling's book based on some recommendations. It is unique inits broad range of confections, and also discusses using certain techniques and the food science behind making a recipe work. The photographs mouth watering.

I had a rare opportunity to talk with Chef Greweling. He is compassionate in what he does.

This book cannot be compared with printing a random recipe from the Internet. There is a big difference using his professioanl recipes and most important, understanding why a simple technique such as incorporating one liquid into another has a right way to make that recipe spot on!
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4 of 4 people found the following review helpful By Pokin on September 21, 2013
Format: Hardcover Verified Purchase
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.

Why? It's a comprehensive 4 in 1 book:

1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).

2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?

3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?

4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.
Read more ›
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5 of 5 people found the following review helpful By Marc on February 3, 2013
Format: Hardcover Verified Purchase
If you're serious about exploring the chocolate and confectionery arts, this is the book to get. It's a big textbook packed full of information and recipes. It explains the "why" of the process and thus gives you a foundation to build on. I own a couple other chocolate books but this one is my "go to" manual.
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5 of 6 people found the following review helpful By GAdblRISON on March 7, 2013
Format: Hardcover
I'd like to echo everything everyone here has said in regards to the information in the book, but my one complaint is that it's full of typos. Silly things, like spelling errors and repeated words and page numbers that don't seem to have been changed for the updated edition. This isn't a huge problem by any means, but maybe something to be changed for future editions?

That being said, it's an incredible book about the subject matter and a must read for anyone looking to learn more about chocolate. It still earns 5 stars.
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2 of 2 people found the following review helpful By Erik Robertson on April 9, 2013
Format: Hardcover Verified Purchase
I now have both versions of this book and find them to be excellent reference books.I did my apprenticeship as a chocolatier over 30 years ago before I became a food technologist.This book has bought it all flooding back to me and has made me want to make chocolates again. It is well written and crystal clear. What I love about it is, that it is in imperial,metric and also gives a recipe percentage so everybody everywhere can use it. It is well illustrated and perfectly bound. The first section on ingredients and equipment beats any other book hands down and believe me I have many books on the subject. After that it just gets better and better as you progress through the book. There is only one very small downside and that is it is written for the American market and because I live in Australia there are some products that I can't source or have to work around ie: "Coco Lopez" to achieve. Like I said it is a small downside. If you like Chocolate and want to work or play with this medium do yourself a favour Buy this book or better still Buy both versions you won't be disappointed believe me.
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