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

By Peter P. Greweling and Culinary Institute of America

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.

• Format: Hardcover
• Language: English
• ISBN: 0470424419
• ISBN13: 9780470424414
• Release Date: November 2012
• Publisher: Wiley
• Length: 544 Pages
• Weight: 5.45 lbs.
• Dimensions: 1.4" x 9.0" x 11.0"