- 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: 4.2 pounds
- Average Customer Review: 216 customer reviews
- Amazon Best Sellers Rank: #592,113 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – March 6, 2007
There is a newer edition of this item:
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who viewed this item also viewed
Customers who bought this item also bought
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 confectionerya 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 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.
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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
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.
The book also included suggested equipment and a brief explanation of some of the tools and why they were important.
The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.
In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.
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. Compared to other books, Jean-Pierre Wybauw's book is similar in its 'science and technical' nature, covering similar but not always exactly the same stuff. These two books are complementary, and both excellent. It is also complementary to Shott's book, which is less scientific and slightly less on technique, but has very nice recipes and a little cheaper.