Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner By Peter P. Greweling
English | True PDF | 2013 | 546 Pages | ISBN : 0470424419 | 20.95 MB
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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy–based centers, crystalline and non–crystalline sugar confectionery, jellies, nut centers, and aerated confections.