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 Tue 23 Dec 2025.

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

15 in stock


    View other formats and editions of Chocolates and Confections by Peter P. Greweling

    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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