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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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    ORDER NOW

    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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