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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – March 6, 2007

95 customer reviews

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Editorial Reviews

From the Inside Flap

Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

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 type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and 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.

From the Back Cover

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections

"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.


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Product Details

  • Hardcover: 400 pages
  • Publisher: Wiley; 1 edition (March 6, 2007)
  • Language: English
  • ISBN-10: 0764588443
  • ISBN-13: 978-0764588440
  • Product Dimensions: 8.9 x 1.3 x 11.2 inches
  • Shipping Weight: 4.1 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (95 customer reviews)
  • Amazon Best Sellers Rank: #488,177 in Books (See Top 100 in Books)

Customer Reviews

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Most Helpful Customer Reviews

172 of 173 people found the following review helpful By Eric J. Wu on March 30, 2007
Format: Hardcover Verified Purchase
Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc...) , butter ganache (gingerbread, orange, raspberry, lemon, etc...), hard candies (caramels, taffies, soft caramels, toffees, etc...), sugar candies (cherry cordials, different fudges, etc...) , jellied candies (candied fruits, jellies...), and nougats.

Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook.

In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing 'broken' ganches are described over 5 pages. It talks about freezing. And so on.

In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter ganache. And that's only up to p173 out of 375. Because of the emphasis on technique and science, this book teaches you to teach yourself. That's the real beauty of the book.

On top of it all, the photography is beautiful.

In terms of difficulty level, I think it's for all levels. A true beginner can skip through the science and just just try out a few recipes. An advanced chocolatier can still find useful information in the tips and recipes. In terms of ingredients, some of the ingredients in some recipes are tough to find for beginners (invert sugar, invertase, co2 cartridges), but a beginner can still pick through and find a recipe to make.

Must have for the serious chocolatier.
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88 of 89 people found the following review helpful By Mary loves Murder on July 28, 2007
Format: Hardcover Verified Purchase
I've been making candy for 50 years. For the last 15, I've been trying to find out why taffy can turn into a chalky texture instead of chewy. I have gone through all my candy cookbooks and all those in the library. I have asked small commercial candymakers. Nobody could tell me. So the disappointing end of my lessons with nieces and nephews has been left dangling for years upon years. THIS BOOOK HAS THE ANSWER! (We pulled it too long, to save you the trouble of looking.) It also has tons of other information about making candies (professionals call them confections), with good recipes. You can use as little or as much of the text as you like - even if you just use the recipes, your homemade fondant, fudge, nougat, taffy, brittles, and yes your chocolates will be very good indeed. I'm very glad Amazon has the book at a discount. I started dipping into a library copy, and found myself marking about every other page to make notes from, and decided I ought to buy the whole book. And it is terrific! Well worth the price.
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71 of 72 people found the following review helpful By HugeStakkaBoFan VINE VOICE on March 24, 2007
Format: Hardcover Verified Purchase
This is a hefty tome that covers virtually every base out there with regards to candy making. Sure, it says "chocolate" in the title, but you'll find enough info on gummis, gels, marshmallows, nougats, caramels and nut pastes to start your own little candy empire. It's expensive, but I've never seen such a thorough discussion of the properties of agar anywhere else, and it's well printed and well bound. I learned at least 10 new things in the first five minutes worth of flipping through the pages at random, so I consider it a wise investment.
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32 of 32 people found the following review helpful By Heather Tremko - Author of The DIY Spa Retreat on March 10, 2007
Format: Hardcover Verified Purchase
For the past year I have been trying to re-create a common candy, with very poor results. I have been unable to find the recipe in any book, and the recipes found on the internet caused miserable failures. Then I found this book. Part textbook and part cookbook, it makes me feel as though I am reading a book of trade secrets. It contains several versions of the "secret" recipe I've been searching for, and goes into scientific detail as to how to make the recipe succeed. I don't mean any of the usual "at high altitude increase temperature" or stuff like that. I mean DETAIL as to why the ingredients do what they do, and how to identify a solution if your experiment should fail. The photographs are gorgeous and serve to inspire even a novice like me to become an artisan candy chef. With a chapter dedicated to explaining the right equipment to guide me, I feel I may even succeed.
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21 of 21 people found the following review helpful By C. Terzis on August 23, 2007
Format: Hardcover
Every baker or pastry chef that spends time reading to improve their skills knows that out of the multitude of available books for each subject, a handful stand out. Books that can dramatically improve one's skills or even open new paths of creativity. This is one of these books. Excellent in every way. From the theory to the recipes and from the explanation to the products this book stands out. I am a professional baker/pastry chef and I have rarely seen such professional work in a book.If one acquires this book ,along with 'Fine chocolates' by Wybauw and 'Making artisan chocolates' by Shotts, then they are on a good road to master the techniques of chocolate and candymaking.

This book includes chocolate work, candy making, nougats, dipped goods, ganaches ,moulded products, jellies and many more. The theory is detailed and clear and the photos are luscius and a treat to the eye.There is a multitude of recipes all using mostly easy to find ingredients and traditional methods, with no preservatives.
This book is not the same as Wybauw's. His is similar but, with a special interest in preservation. As another reviewer wrote, the two books are complementary.

Another aspect of the book that I like is that all recipes are in the Metric system, the Imperial system and in percentage formula form. Also all temperatures are in Celsius and Farhenheit.

With almost 400 pages and at this price this is a must for the serious candymaker and chocolatier.
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