Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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The comprehensive guide to chocolate and candy producing for experts and critical house cooks Chocolate and candy creating is far more popular and accessible than it has ever been. This book combines artisan confectionery methods with straightforward explanations of the concept, science, and formulas at function. Fundamental data involves ingredient function and use, chocolate processing, and artisan production methods. Experts and home fans will discover formulas and variations for beautiful and delectable confections such as dairy-primarily based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning very first edition, this new revision supplies the very same extensive content, foolproof formulas, and phase-by-step instructions readers count on, along with the really most current details and suggestions. * Revised to consist of 30 % new recipes and formulas, a lot more than 250 photos, and 27 illustrations * Characteristics new sections on opening a specialist bakeshop, packaging and marketing and advertising, and American-style layered candy bars * Written by Licensed Master Baker Peter Greweling, a single of the world\'s top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley

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