Chocolates & Confections


In stock

Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques.

388 pgs.

By Peter P. Greweling

In stock

SKU: 21 Category:


Chocolates & Confections, offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  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 offers the tools and techniques for professional mastery.

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