This is the perfect book for the new breed of chocolate confectioner. For those people who are not satisfied with drooping truffles or spotted chocolate bars, Chocolates and Confections is the cure. Master confectioner Peter Greweling has compiled a tremendous amount of essential information on the science and art of chocolate creation into an elegant and understandable book.Chocolates and Confections is illustrated with almost 200 vibrant images to provide visual aids to the already solid instruction. In addition to the pictures, Greweling has included accessible information like:
1) Charts outlining typical mistakes in chocolate making and how to avoid them
2) Thorough information concerning the storage of various types of chocolates,
3) Comprehensive shopping guides teaching the confectioner how to select the highest quality ingredients.
This book is crammed with useful knowledge. Things like the theory of chocolate confectionery, 140 confection formulas with ingredient variations, and modern techniques for putting it all together. Chocolates and Confections is also laid out in a logical way, featuring an intuitive chapter outline based on ingredient-types and confection-categories. This book is certain to bring your chocolate-making skills to the next level.
If you are interested in learning more about Chocolates and Confections, check out the Amazon listing (where it received a perfect 5 star review!) or compare eBay prices on the bottom of this page.
