 Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
ISBN: 978-0-7645-8844-0
Hardcover
400 pages
March 2007
US $65.00
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Acknowledgments.
Introduction.
Confectionery Ingredients and Equipment.
Cacao and Chocolate.
Packaging and Storage.
Fundamental Techniques.
Cream Ganache.
Butter Ganache.
Noncrystalline Sugar Confections.
Crystalline Sugar Confections.
Jellies.
Aerated Confections.
Nut Centers.
Appendix.
Glossary.
References.
Index.
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