Customer Review

57 of 57 people found the following review helpful
5.0 out of 5 stars An invaluable source of information, 27 May 2008
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This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
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.
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Initial post: 22 Aug 2012 18:35:43 BDT
Thank you mrtgrady for your review has inspired me even more. As I have a deep love of chocolate and in confectionary and as a condiment in cooking. And am a taster for Hotel Chocolat Chocolate Tasting Club. I have also love making my own chocolates especially for our close friends and family as gifts for christmas, birthdays etc...making liquers, truffles, eggs, and wanting to learn how to fill my chocs with fondants, praline, anfd much more I love experimenting with new flavours too. And now also to know that you have found a way of making Jelly Babies the way to my man's heart, yep his weakness other from a very sweet tooth and the love of good chocolate too we make a great pair. We are now re:building my confectioners tool box and book shelf. Thank you again for your feedback and inspiration. You too live in Hampshire Fareham, is where I come to Harveys for my wine and homebrewing ingredients. We live in Winchester not too far from Fareham. Be great to connect at some time. Happy Chocolate and Confectionary making. Blessings and Kind Regards from A fellow Confectioner Rainbow Lizzie
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Location: Fareham, Hampshire

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