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Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 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, as well as information on packaging and storage.
Chocolates & Confections features chapters on every confectionery typecream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centersand includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.
"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
—Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker
"The most complete chocolate and confections book that I have come across in my 35 years in the business… complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."
—Biagio Settepani, Pasticceria Bruno
"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."
—Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America
"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."
—Terry Richardson, Richardson Researches, Inc.
"Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."
—Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company
"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."
—Mel Warnecke, Warnecke Technical, Inc.
I recommend it to anyone interested in making their own chocolates. It is easy to follow and it leads you through the basics and the science of making sweets.Published 12 months ago by Kim Stover
Makes a great gift for choclatiers and patisserie lovers. Beautiful photography!Published 13 months ago by Modupe A.
This book is everything I'd hoped for and more. The science and art of chocolate and confections is well-researched and explained and the photos and recipes are clear and... Read morePublished 17 months ago by lynnderella
Needed this book for school. Very good recipes and teaching tool. I'm graduated now and still refer to it for new and exciting recipes and reminders.Published 17 months ago by ez22908
some recipe miss some steps. not recommended for beginners. you really need to have some basic or techniques before you attempting any of these recipe.Published 18 months ago by glenn kok c
The book is awesome but the book pictures above is not the book I received. I received a different edition so the cover is differentPublished 20 months ago by lisa
Great recipes; technical information about sugar and chocolate for those who want to learn a lot about chocolate and how it behaves.Published 20 months ago by jane gardner