Product DescriptionChocolate 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.
What Others Say
Wonderful combination of theory and practicality
I have literally been looking for a bit of information on sugar crystal candy for years, and I found it here. It was well stated and understandable. Wonderful book. Perhaps not for the person looking for pages and pages of recipes, but certainly for the person who wants to go behind the recipes, this is the place.
very nice work
All you need to know about chocolate is in Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts.
a superb handmade chocolates book
Superb handmade and production based artisanal chocolate book. Everything under the sun and more. The recipes and techniques are outstanding. The flavor combos are delicious. I highly recommend Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner to anyone interested in chocolate making or a budding pastry chef or chocolatier.
Brilliant!
THIS is what I've been looking for. I used the library to review almost every "Chocolate" book available, the only ones that weren't available were this one and Making Artisan Chocolates by Andrew Garrison Shotts, so I went ahead and ordered them. Lucky for me, they both turned out to be winners. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner in particular is a must-have for any serious chocolatier. It explains all the reasons why things work the way they do and how to correct defects, as well as provides many excellent recipes for both traditional favorites and contemporary treats (wasabi-raspberry truffle, anyone?) and the techniques to make them. It treats the reader like a professional while at the same time giving us the information we might not have if we aren't. I will ... Read More
For any serious confectioner!
As a Culinary Institute of America graduate, I was fortunate enough to take the Chocolates & Confections class that Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner is based on. We used it as a textbook and it was such a huge help in understanding the theory behind candymaking. Chef Grewling is a very knowledgable and enthusiastic instructor. The formulas in the book are the ones that we used in class, so trust me when I say they work and produce some tasty results!! And for all you bakers that are maybe not so serious or just wanting to do stuff at home, Chef is working on a book for the home baker, so look out for that in the future! Enjoy!
