Chocolate & Confectionery

L354 'Chocolates & Confections' by Peter P. Greweling

$90.95 CAD - Approx. $71.30 USD



$90.95 + bonus mold
Professional polycarbonate mold included with purchase

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

This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.