 
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
March 2007, ©2007
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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.
Table of Contents
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.
Author Information
PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Société Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Hallmark Features
- Features 12 chapters on different categories of candy making, including ingredient and tool information, packaging and storage, crystalline and non-crystalline confections, and cream and butter ganache, among others
- Enhanced accessibility with troubleshooting tables for quick and reliable access and a detailed confectionary glossary
- Features 162 gorgeous four-color photos of process and finished products as well as 21 line drawings
- The book fills a hole in the market for student and professional confectioners at a time when the trade is poised for a renaissance in public awareness and status, and for a revival in the use of traditional techniques to produce world-class products
Available Versions
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
ISBN 978-0-7645-8844-0
March 2007
Hardcover, 400 pages
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