Chocolates and confections
Peter P. Greweling · 2012 · 544 pages
As an Amazon Associate we earn from qualifying purchases. Some book links are affiliate links; you pay the same price and we may earn a small commission.
About this book
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.
Appears in these reading paths
Chocolate and candy making: the best books to temper, mold, and confect
Related reading guides
Reader reviews
Ratings and notes from readers — tagged with how deep into the subject they were.
Loading reviews…