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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.
very informative, and so far the recipes I have tried have all worked to a "T"Published 1 day ago by Sherry Alfaro
This is book 2 and it has some repeat recipes from book 1. It is not really for the home chocolatier, but if you are ambitious
then get it! Love, love, love this author!
So far I like all items i had order, most is for my culinary school some for my personal usePublished 2 months ago by ada
Great book for a novice and good enough for a professional. There are things in this book that appealed to me, ideas to incorporate more chocolate into my business. Read morePublished 2 months ago by Ara B.
this book is an inspiration to me, I liked it very much. so comprehensive, easy, and full of pictures clarifying the steps. anyone wants to start a chocolate business . Read morePublished 2 months ago by Zuhair
I recently purchased this book and it's everything you could want and more when it comes to the art of chocolate/confectionary making. Read morePublished 3 months ago by Kim