Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy–based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
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From the Inside Flap
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand–crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection. Illustrated throughout with nearly 200 striking full–color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step–by–step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy–making pitfalls and how to avoid them, guides to the best quality chocolate and other all–natural confectionery ingredients, as well as information on packaging and storage. Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non–crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world–class confections and provides the in–depth background information candy–makers need to formulate their own signature creations.
From the Back Cover
"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses." —Norman Love, Chef and President, Norman Love Confections "Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity." —Robert Steinberg, Co–founder; Scharffen Berger Chocolate Maker "The most complete chocolate and confections book that I have come across in my 35 years in the business… complete with great traditional and innovative recipes, easy–to–follow explanations, and great pictures." —Biagio Settepani, Pasticceria Bruno "This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence." —Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America "Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy–to–understand subject. His complete explanations of his formulae and methods are easy to follow." —Terry Richardson, Richardson Researches, Inc. "Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom." —Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company "An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed." —Mel Warnecke, Warnecke Technical, Inc.
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Most Helpful Customer Reviews
69 of 69 people found the following review helpful
By Huw Jenkins
Format:Hardcover
This book is an invaluable resource on all things confections. It starts with several chapters on the process of making chocolates. This covers in details how chocolate is made from bean to bar, followed swiftly by details of all the main methods of tempering chocolate. Then the fun really starts with lots of information on making ganache and the ratios required. But wait, the book doesn't just stop with chocolate, it then goes into great details of all confections, hard candies, jellies, everything a sweet makers heart could desire.
The majority of books that I've found on making chocolates have been American and, as such, the measurements have often been in cups requiring extra work to transform to metric. This book has all recipes in three forms, metric, imperial and a ratio column . The ratio column being in percentage so you can have a starting point to when you want to increase or decrease the batch size (as the book says however you will need to experiment when you change batch sizes but at least you get to try the results).
The book is written in a thoroughly engaging way and I recommend it to all would be chocolate makers or any confection maker. It's a most valuable resource.
The majority of books that I've found on making chocolates have been American and, as such, the measurements have often been in cups requiring extra work to transform to metric. This book has all recipes in three forms, metric, imperial and a ratio column . The ratio column being in percentage so you can have a starting point to when you want to increase or decrease the batch size (as the book says however you will need to experiment when you change batch sizes but at least you get to try the results).
The book is written in a thoroughly engaging way and I recommend it to all would be chocolate makers or any confection maker. It's a most valuable resource.
54 of 54 people found the following review helpful
By M. Grady
Format:Hardcover|Amazon Verified Purchase
I'm a pretty good cook but I had never dared to tackle making chocolates until recently.
It was one of two books I bought to help me into the world of the amateur chocolatier and thank goodness it was. With detailed information on not only the 'how' but also the 'why' of every step of making chocolates this book has given me the insight, inspiration and courage to produce my own handmade chocolates, including how to make the various centres I'd only ever tasted in shop bought sweets before.
This book includes easily followed recipes and sumptuous photography that you'd want your own confections to match. The science in making confectionery is also explained and this information is what has helped me, so far, avoid making any huge mistakes. A brief mention is made of the tools required to achieve the desired results, although one or two of them are actually quite pricey and more the purview of the professional confectioner or really ardent (not to mention cash rich) amateurs.
What makes me rate this book 5 stars is it's breadth of coverage - it not only details chocolate making but also jellies, hard candy and even starch moulding (I've figured out how to make jelly babies now!!) and this has meant I've been able to branch out into confections I hadn't even considered before.
A great place to start from, then, and an ever present reference now I'm becoming more experienced in confectionery. The price is totally justified - this is a must buy for every amateur confectioner or those seriously considering starting in this career path.
It was one of two books I bought to help me into the world of the amateur chocolatier and thank goodness it was. With detailed information on not only the 'how' but also the 'why' of every step of making chocolates this book has given me the insight, inspiration and courage to produce my own handmade chocolates, including how to make the various centres I'd only ever tasted in shop bought sweets before.
This book includes easily followed recipes and sumptuous photography that you'd want your own confections to match. The science in making confectionery is also explained and this information is what has helped me, so far, avoid making any huge mistakes. A brief mention is made of the tools required to achieve the desired results, although one or two of them are actually quite pricey and more the purview of the professional confectioner or really ardent (not to mention cash rich) amateurs.
What makes me rate this book 5 stars is it's breadth of coverage - it not only details chocolate making but also jellies, hard candy and even starch moulding (I've figured out how to make jelly babies now!!) and this has meant I've been able to branch out into confections I hadn't even considered before.
A great place to start from, then, and an ever present reference now I'm becoming more experienced in confectionery. The price is totally justified - this is a must buy for every amateur confectioner or those seriously considering starting in this career path.
12 of 12 people found the following review helpful
Format:Hardcover
This is an outstanding book in the art of chocolate and confectionery making. The book features chapters on ingredients as well as equipment, different types and flavours of chocolate ganache, crystalline and non-crystalline sugar confections, and gelatine products. This book is also excellent in fundamental techniques in chocolate and confectionery making and contains over 150 formulas for classic confections. The book covers a comprehensive list of defects in the chocolate and sugar products to troubleshoot the making processes. Each recipe is given in metric and empirical units as well as percentages for given ingredients. The recipes can be used in small and large scale chocolate and confectionery making process. The author's descriptions of methods and formula are easy to understand. The quality of the photographs in the chapters are very good and the details given are easy to follow and very comprehensive. I recommend this book to anyone interested in this fine art and craft.
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Most Recent Customer Reviews
5.0 out of 5 stars
The last confectionery book I'll ever need
An amazing book - this has so much more detail that I'll ever need. The three recipes I've tried so far have been fantastic, and the level of detail given means I'll be happy to... Read more
Published 4 months ago by Joy McMillan
5.0 out of 5 stars
A class act
A class act in just about every way possible: the binding, the photos, the page design, the writing, the selection of recipes, the breadth of the information, the paper ... Read more
Published 9 months ago by Ellino-amerikanaki
4.0 out of 5 stars
Great book but slightly intimidating
I do love this book, it's beautiful and is great to read and informative. I do find the recipes a bit daunting as most of them make huge batches. Read more
Published 14 months ago by Lewis Nguyen
5.0 out of 5 stars
mind blowing !
This book is truely excellent, as a pastry chef im always alwaying wanting to learn new information about my craft. Read more
Published 18 months ago by pastry79
5.0 out of 5 stars
budding chocolatiers - you need this!
This is a wonderful book for professional and amateur chocolatiers alike and must for chocoholics. It is all about chocolate making not recipes using chocolate. Read more
Published 24 months ago by zulu
5.0 out of 5 stars
Excellent book
This is an excellent and comprehensive book.
Large and in some cases top-end / advanced coverage but
worth the money and very useful to have ready to hand
for any... Read more
Large and in some cases top-end / advanced coverage but
worth the money and very useful to have ready to hand
for any... Read more
Published on 4 Feb 2011 by BobVee
5.0 out of 5 stars
Brilliant
This book delivers what it says!
I was flabbergasted when i sat down to read, so much to learn, so much to try, and so much help it gave! Read more
I was flabbergasted when i sat down to read, so much to learn, so much to try, and so much help it gave! Read more
Published on 5 Jan 2011 by Kristian
5.0 out of 5 stars
The chocolatiers' bible
As a beginner chocolatier looking for a book to supplement my limited training, I researched the subject online before buying this book. Read more
Published on 26 Nov 2010 by Catherine Mason
4.0 out of 5 stars
Technical information for the choclatier
This is a book full of lovely chocolate recipes beautifully photographed. Just right for the professional confectioner. Read more
Published on 11 Nov 2010 by M. G. Rogers
5.0 out of 5 stars
Chocolate heaven
This is an excellent book for anyone looking to seriously explore the art of chocolate making. Informative and very well written.
Published on 4 Nov 2010 by Forshaw
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