The comprehensive guide to chocolate & candy making for professionals & serious home cooks Chocolate & candy making is more popular & accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory science & formulas at work. Fundamental information
Includes:: ingredient function & use chocolate processing & artisan production techniques. Professionals & home enthusiasts will find formulas & variations for gorgeous & delectable confections including dairy-based centers crystalline & non-crystalline sugar confectionery jellies nut centers & aerated confections. Expanding on the award-winning first edition this new revision provides the same comprehensive content foolproof formulas & step-by-step instructions readers expect along with the very latest information & guidelines. Revised to include 30 percent new recipes & formulas more than 250 photos & 27 illustrations Features new sections on opening a professional bakeshop packaging & marketing & American-style layered candy bars Written by Certified Master Baker Peter Greweling one of the world's top names in confections & author of Chocolates & Confections at Home with The Culinary Institute of America from Wiley