Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – Mar 6 2007
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From the Inside Flap
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionerya comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
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.
From the Back Cover
"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections
"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.
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Most Helpful Customer Reviews on Amazon.com (beta)
Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook.
In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing 'broken' ganches are described over 5 pages. It talks about freezing. And so on.
In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter ganache. And that's only up to p173 out of 375. Because of the emphasis on technique and science, this book teaches you to teach yourself. That's the real beauty of the book.
On top of it all, the photography is beautiful.
In terms of difficulty level, I think it's for all levels. A true beginner can skip through the science and just just try out a few recipes. An advanced chocolatier can still find useful information in the tips and recipes. In terms of ingredients, some of the ingredients in some recipes are tough to find for beginners (invert sugar, invertase, co2 cartridges), but a beginner can still pick through and find a recipe to make.
Must have for the serious chocolatier. Compared to other books, Jean-Pierre Wybauw's book is similar in its 'science and technical' nature, covering similar but not always exactly the same stuff. These two books are complementary, and both excellent. It is also complementary to Shott's book, which is less scientific and slightly less on technique, but has very nice recipes and a little cheaper.
This book includes chocolate work, candy making, nougats, dipped goods, ganaches ,moulded products, jellies and many more. The theory is detailed and clear and the photos are luscius and a treat to the eye.There is a multitude of recipes all using mostly easy to find ingredients and traditional methods, with no preservatives.
This book is not the same as Wybauw's. His is similar but, with a special interest in preservation. As another reviewer wrote, the two books are complementary.
Another aspect of the book that I like is that all recipes are in the Metric system, the Imperial system and in percentage formula form. Also all temperatures are in Celsius and Farhenheit.
With almost 400 pages and at this price this is a must for the serious candymaker and chocolatier.