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

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Product Description

Chocolate and candy making right now is undergoing a renaissance in public awareness and standing. This thorough guide combines artisan confectionery methods with accessible explanations of the concept and science as properly as formulas for use in production. Basic information for the confectioner involves ingredient perform and use, chocolate processing, and artisan manufacturing techniques. The book consists of 140 formulas and variations for gorgeous confections, including dairy-primarily based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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• Used Book in Good Condition