Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

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

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eText | 13 March 2026 | Edition Number 3

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The leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos

Chocolates and Confections, Third Edition, provides a comprehensive guide to creating world-class confections, explaining the components, theory, methods, and formulas required for crafting a wide array of sweets. This book includes more than 200 formulas and 250 vibrant full-color photos showcasing ingredients, step-by-step processes, and the final products.

From sugar confections such as hard candies, brittles, toffee, caramels, fondants, fudges, and taffy to ganache confections using butter ganache and cream ganache, and classics such as jellies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates and Confections, Third Edition offers tools, insights, and techniques for professional mastery of the craft.

Authored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition:

Covers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storage
Includes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them
Keeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or students

The new edition of Chocolates and Confections delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop.