Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner / Edition 1

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner / Edition 1

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

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ISBN-10: 0764588443

ISBN-13: 9780764588440

Pub. Date: 01/23/2007

Publisher: Wiley

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and

Overview

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Product Details

ISBN-13:
9780764588440
Publisher:
Wiley
Publication date:
01/23/2007
Pages:
400
Product dimensions:
8.90(w) x 11.15(h) x 1.30(d)

Table of Contents

Acknowledgments.

Introduction.

Confectionery Ingredients and Equipment.

Cacao and Chocolate.

Packaging and Storage.

Fundamental Techniques.

Cream Ganache.

Butter Ganache.

Noncrystalline Sugar Confections.

Crystalline Sugar Confections.

Jellies.

Aerated Confections.

Nut Centers.

Appendix.

Glossary.

References.

Index.

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