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
Can't Wait to get started on these recipes!
Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com.
Excellent Chocolate Choice
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner is a gold mine of technics and recipes for chocolate lovers. There are multiple time saving technics and clear instructions. From beginners to experienced candy makers, the information contained will inspire.
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.
