Truffles, Candies, and Confections: Techniques and Recipes for Candymaking Paperback – Sep 1 2004
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About the Author
CAROLE BLOOM, CCP, studied pastry and confectionery arts in Europe and has worked in world-class hotels and restaurants in Italy, Switzerland, and California. She is the award-winning author of seven cookbooks; her feature articles have appeared in magazines such as Bon Appétit, Food & Wine, Gourmet, and Chocolatier; and she has appeared on The Today Show, CNN, and ABC World News This Morning among others. Carole has taught her art for more than twenty-five years at cooking schools throughout the United States and has also worked as a consultant for both new and established culinary enterprises. Carole lives in Carlsbad, California, with her husband and their two cats.
Inside This Book(Learn More)
Top Customer Reviews
the contents of this book includes:
-Ingredients: a list of the most common ingredients used in candymaking along with description and tips (this covers cream, sweeteners, nuts, spices, etc.). 12 pages.
-Equipment and tools: again, description of the most common toold for candymaking, like thermometers, dippers, molds, knives, etc. and their uses. 12 pages.
-Techniques: In my opinion, the 12 most important pages are here. The techniques for working with chocolate are explained here. You'll learn to handle your chocolate properly, to temper it (with clear chart !), to mix it with other ingredients, the stages of sugar cooking (easy chart there too !) and for an easy and frustration-free day, how to prepare everything in advance so you don't run everywhere while your chocolate burns.
There is now the recipe section, divised in others sub-sections:
Truffles: 26 recipes
More chocolate candies: 18 recipes
Caramel candies: 13 recipes
Nut brittles and marzipan: 18 recipes
Fudge, nougat and divinity: 11 recipes
Fruit candies: 9 recipes
The book there after ends with weights and measurements equivalents for specific ingredients (as well as generaly) and a handy list of sources for supplies (all in the US) to order anything that might be missing for your candymaking.
Most of the recipes in this book are heading towards a more classical tendancy. Nothing too exotic in the world of chocolate: cappuccino truffles, orange chocolate truffles, gianjuda truffles, fresh mint chocolate truffles, etc.Read more ›
Most Helpful Customer Reviews on Amazon.com (beta)
This book does a good job of representing those candies that people want these days. When they think of confectionery, they mainly are thinking of chocolate truffles and clusters; consequently, the first half of the book is devoted to just that. The second half contains chapters on caramel, brittles and marzipan, fudge and nougat, and fruit. The recipe instructions are well described and easy to follow. The sections on ingredients, techniques, and equipment are also important, as these subjects in older candy books are out of date and mostly worthless.
There were some shortcomings, however. The description on tempering chocolate is brief, and leaves out many details. I object to the many ministrations that chocolate be put into the refrigerator. Many of the recipes in the second half call for hot sugar to be cooked to 240 degrees and beyond. This is the most dangerous thing in the kitchen to do (even more dangerous that deep-frying in oil), yet there are no instructions on how to do this safely. This subject by itself would need a section 3 or 4 pages by itself. There should also be more information on the difference between milk, white, and semi-sweet chocolates and the various brands.
Otherwise, the variety of recipes covers many candy-making genres, and the book is a good starting point for those getting into candy making.
Cons: A little light on information about the different types of chocolate, and the variances in working with them. The boiled sugar recipes don't mention the absolute sheer danger of doing some of them. For instance, those are not recipes where children should be allowed to help.
Other reviewers have said that her tempering information was insufficient, but I've been able to successfully manage my batches using her techniques. That said, I'm doing very small batches, usually half of a recipe, which may have something to do with how easy it is for me to keep the chocolate in temper while I'm working with it.
I've not made any of the cluster or caramel recipes, since I've got braces on, and braces and sticky candies are never a good mix. However, once they come off, some of those recipes are on my "must have NOW" list.
All in all, I think this book is a must have for the amateur confectioner.