Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

By: Peter P. Greweling

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Hardcover | 4 January 2013 | Edition Number 2

At a Glance

Hardcover
544 Pages

Edition Type
Revised

Dimensions(cm)
28 x 22 x 4

Hardcover

RRP $112.95

$97.75

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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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