Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – January 1, 2007

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.

Chocolates & Confections features chapters on every confectionery typecream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centersand includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker

"The most complete chocolate and confections book that I have come across in my 35 years in the business complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."
Biagio Settepani, Pasticceria Bruno

"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."
Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America

"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."
Terry Richardson, Richardson Researches, Inc.

"Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."
Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company

"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."
Mel Warnecke, Warnecke Technical, Inc.