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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner, ISBN 9780764588440 and books by Peter Grewling on sale at thebookshelf.co.nz Chocolates and Confections combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains ndash formulas and variations for beautiful confections, including dairy–based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and rated confections. Table of ContentsAcknowledgments.Introduction. Confectionery Ingredients and Equipment. Cacao and Chocolate. Packaging and Storage. Fundamental Techniques. Cream Ganache. Butter Ganache. Noncrystalline Sugar Confections. Crystalline Sugar Confections. Jellies. Aerated Confections. Nut Centers. Appendix. Glossary. References. Index.
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 "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner")