Professional Chocolate Book from C.H.I.P.S.
Chocolates and Confections
Formula, Theory, and Technique for the Artisan Chocolatier
by Peter P. Greweling
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Chocolatier 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
artisan production techniques
The book contains 140 formulas and variations for beautiful confections, including:
- dairy-based centers
- crystalline and noncrystalline sugar confectionery
- jellies
- nut center and aerated confections
Contents
- Confectionary Ingredients
- Cacao and Chocolate
- Packaging and Storage
- Fundamental Techniques
- Cream Ganache
- Butter Ganache
- Non-Crystalline Confections
- Crystalline Confections
- Jellies
- Aerated Confections
- Nut Centers
Glossary
Index
More professional chocolate books from C.H.I.P.S.
Jean-Pierre Wybauw's Fine Chocolates
Frédéric Bau's Fusion Chocolate
Roger Geert's Belgian Chocolates
Bertrand and Marand's Chocolate Designs
Bertrand and Marand's Chocolate: Behind the Scenes
Jean-Pierre Wybauw's Chocolate Decorations
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Chocolates and Confections
Formula, Theory, and Technique for the Artisan Chocolatier
by Peter P. Greweling
400 pages • 162 color photos • 21 color illustrations
2007 • $65.00 + shipping
Texas residents please add 6.75 % sales tax
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