Chocolates and Confections – Formula, Theory and Technique for the Artisan Confectioner 2e Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections, 2nd Edition will marry reliable formulas with accessible candy making theory and techniques.  The first few chapters are devoted to basic confectionary principles, and include foundational information on Ingredients, Cacao and Chocolate, Packaging and Storage, and Techniques. Subsequent chapters each focus on a particular area of candy-making, including Cream and Butter Ganache, Crystalline and Non-Crystalline Confections, Jellies, Aerated Confections, and Nut Centers. Each of these chapters begins with detailed information on theory and technique, followed by recipes and formulas presented in American weights and volumes, metric weights and volumes, and percentages. Chapters also include helpful advice on troubleshooting common problems. Added to this edition are a new chapter on Layered Candy Bars and recipes incorporating global flavors such as wasabi, tamari, chilies, and cumin. All in all, the book includes 195 formulas and variations, 250 four-color photographs, and 28 illustrations.

The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley