Top positive review
45 people found this helpful
Superb book long on creativity
on November 17, 2011
I rank this excellent book as equal but different from Greweling's splendid tome on "Chocolate and Confections". The two complement each other very well. The Classic Confections component of this book has many great recipes for truffles, dipped and molded chocolates, with a great deal of special attention given to decoration by using many colored cocoa butter techniques. After learning the basics from Greweling and Schotts (whose splendid little book on "Making Artisan Chocolates" is a necessary addition to any aspiring chocolatier's collection) I was keen on learning more about the magic of coloring chocolates.
While the Greweling book is more focused on the science and theory, this one adds greatly to one's repertoire by broadening the range of flavors and decoration experimentation.
I found the showpiece component interesting, and imagine it would be a fantastic primer for someone interested in entering chocolate competitions.
The text is clear, well organized with superb pictures.
The three books mentioned above are totally sufficient as a good chocolate library. I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.