Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
2. Edition January 2013
544 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-0-470-42441-4
John Wiley & Sons
Chocolates & Confections, 2e offers a complete and
thorough explanation of the ingredients, theories, techniques, and
formulas needed to create every kind of chocolate and
confection. It is beautifully illustrated with 250 full-color
photographs of ingredients, step-by-step techniques, and finished
chocolates and confections. From truffles, hard candies,
brittles, toffee, caramels, and taffy to butter ganache
confections, fondants, fudges, gummies, candied fruit,
marshmallows, divinity, nougat, marzipan, gianduja, and rochers,
Chocolates & Confections 2e offers the tools and
techniques for professional mastery.
Chapter 1: Confectionery Ingredients and Equipment
Chapter 2: Cacao and Chocolate
Chapter 3: Packaging and Storage
Chapter 4: Fundamental Techniques
Chapter 5: Cream Ganache
Chapter 6: Butter Ganache
Chapter 7: Noncrystalline Confections
Chapter 8: Crystalline Confections
Chapter 9: Jellies
Chapter 10: Aerated Confections
Chapter 11: Nut Centers
Chapter 12: Candy Bars
Appendix A: Sugar Densities
Appendix B: Confectionery Work Areas
Chapter 2: Cacao and Chocolate
Chapter 3: Packaging and Storage
Chapter 4: Fundamental Techniques
Chapter 5: Cream Ganache
Chapter 6: Butter Ganache
Chapter 7: Noncrystalline Confections
Chapter 8: Crystalline Confections
Chapter 9: Jellies
Chapter 10: Aerated Confections
Chapter 11: Nut Centers
Chapter 12: Candy Bars
Appendix A: Sugar Densities
Appendix B: Confectionery Work Areas
Peter P. Greweling is a professor of baking and pastry
arts at The Culinary Institute of America and is a Certified Master
Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his
20-plus-year teaching career, Chef Greweling worked as a pastry
chef at numerous restaurants and hotels in the New York City
metropolitan area. A graduate of the New England Culinary
Institute, he has further education in confectionery technology
from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling
has published articles in Manufacturing Confectioner
magazine, presented numerous times at the Philadelphia Candy Show,
and is the author of Chocolates and Confections at Home with the
Culinary Institute of Americaca.
Founded in 1946, The Culinary Institute of America is an
independent, not-for-profit college offering bachelor's and
associate degrees in culinary arts and baking and pastry arts, as
well as certificate programs in Latin cuisines and wine and
beverage studies. A network of more than 44,000 alumni has helped
the CIA earn its reputation as the world's premier culinary
college. The CIA, which also offers courses for professionals and
food enthusiasts, as well as consulting services for the
foodservice and hospitality industry, has campuses in Hyde Park,
New York; St. Helena, California; San Antonio, Texas; and
Singapore.
arts at The Culinary Institute of America and is a Certified Master
Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his
20-plus-year teaching career, Chef Greweling worked as a pastry
chef at numerous restaurants and hotels in the New York City
metropolitan area. A graduate of the New England Culinary
Institute, he has further education in confectionery technology
from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling
has published articles in Manufacturing Confectioner
magazine, presented numerous times at the Philadelphia Candy Show,
and is the author of Chocolates and Confections at Home with the
Culinary Institute of Americaca.
Founded in 1946, The Culinary Institute of America is an
independent, not-for-profit college offering bachelor's and
associate degrees in culinary arts and baking and pastry arts, as
well as certificate programs in Latin cuisines and wine and
beverage studies. A network of more than 44,000 alumni has helped
the CIA earn its reputation as the world's premier culinary
college. The CIA, which also offers courses for professionals and
food enthusiasts, as well as consulting services for the
foodservice and hospitality industry, has campuses in Hyde Park,
New York; St. Helena, California; San Antonio, Texas; and
Singapore.
