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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

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

ISBN: 978-1-118-76467-1 July 2013 544 Pages

 E-Book

$48.00

Description

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.

Related Resources

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

  • 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
  • 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