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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition (EHEP002409) cover image

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

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Chapter 1: Confectionery Ingredients and Equipment

Chapter 2: Cacao and Chocolate

Chapter 3: Packaging and Storage

Chapter 4: Fundamental Techniques

Chapter 5: Cream Ganache

Chapter 6: Butter Ganache

Chapter 7: Noncrystalline Confections

Chapter 8: Crystalline Confections

Chapter 9: Jellies

Chapter 10: Aerated Confections

Chapter 11: Nut Centers

Chapter 12: Candy Bars

Appendix A: Sugar Densities

Appendix B: Confectionery Work Areas

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Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca.

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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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  • Features helpful charts that pinpoint common candy-making pitfalls – and how to avoid them
  • 200 formulas, 250 photographs, and nearly 30 illustrations offer information on ingredients, techniques, and finished chocolates and confections
  • Features new sections on   packaging and selling chocolates and confections, and on creating American-style layered candy bars
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  • 200 formulas for classic confections and contemporary variations 
  • 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections 
  • Written by master confectioner  Peter Greweling, professor at The Culinary Institute of America    
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Instructors Resources
Wiley Instructor Companion Site
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Students Resources
Wiley Student Companion Site
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Purchase Options
Hardcover   
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
ISBN : 978-0-470-42441-4
544 pages
November 2012, ©2013
$65.00   BUY

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