Description

Book Synopsis
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.

Table of Contents

Chapter 1: Confectionery Ingredients and Equipment

Chapter 2: Cacao and Chocolate

Chapter 3: Packaging and Storage

Chapter 4: Fundamental Techniques

Chapter 5: Cream Ganache

Chapter 6: Butter Ganache

Chapter 7: Noncrystalline Confections

Chapter 8: Crystalline Confections

Chapter 9: Jellies

Chapter 10: Aerated Confections

Chapter 11: Nut Centers

Chapter 12: Candy Bars

Appendix A: Sugar Densities

Appendix B: Confectionery Work Areas

Chocolates and Confections

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    £45.75

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    RRP £61.00 – you save £15.25 (25%)

    Order before 4pm today for delivery by Fri 19 Jun 2026.

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

    1 in stock

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      Publisher: John Wiley & Sons Inc
      Publication Date: 04/01/2013
      ISBN13: 9780470424414, 978-0470424414
      ISBN10: 0470424419

      Description

      Book Synopsis
      The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.

      Table of Contents

      Chapter 1: Confectionery Ingredients and Equipment

      Chapter 2: Cacao and Chocolate

      Chapter 3: Packaging and Storage

      Chapter 4: Fundamental Techniques

      Chapter 5: Cream Ganache

      Chapter 6: Butter Ganache

      Chapter 7: Noncrystalline Confections

      Chapter 8: Crystalline Confections

      Chapter 9: Jellies

      Chapter 10: Aerated Confections

      Chapter 11: Nut Centers

      Chapter 12: Candy Bars

      Appendix A: Sugar Densities

      Appendix B: Confectionery Work Areas

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