Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Peter P. Greweling, CMB)

This second edition of the remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.

It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.