Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

by Peter P. Greweling, The Culinary Institute of America (CIA)

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Editorial Reviews
Product Description
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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All Customer Reviews
Average Customer Review: 5 out of 5 stars

0 of 0 people found the following review helpful:

5 out of 5 stars

WOW, 2009-01-04
Just recieved this book as a gift. There is so much more than chocolate in here. I going to read it through first before I make anything. I am so excited about this book, pictures are excellent,the recipes look awesome (pretty straight forward to me). I think my first candies will be hot chocolate(marshmellow and ganache dipped in chocolate) and pb & j (peanut butter cream with a fruit jelly top dipped in chocolate). YUM!

0 of 0 people found the following review helpful:

5 out of 5 stars

Can't Wait to get started on these recipes!, 2008-10-20
Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com.

0 of 0 people found the following review helpful:

5 out of 5 stars

Excellent Chocolate Choice, 2008-10-14
This book is a gold mine of technics and recipes for chocolate lovers. There are multiple time saving technics and clear instructions. From beginners to experienced candy makers, the information contained will inspire.

0 of 0 people found the following review helpful:

5 out of 5 stars

Wonderful combination of theory and practicality, 2008-10-11
I have literally been looking for a bit of information on sugar crystal candy for years, and I found it here. It was well stated and understandable. Wonderful book. Perhaps not for the person looking for pages and pages of recipes, but certainly for the person who wants to go behind the recipes, this is the place.

0 of 0 people found the following review helpful:

5 out of 5 stars

very nice work, 2008-10-07
All you need to know about chocolate is in this book. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts.

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