Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America Summary and Reviews
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Book Reviews of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Book Review: Mmmmm... Chocolate.
Summary: 5 Stars
I recently graduated from culinary school and my worst class was chocolate. I had a horrible time with tempering. Working with chocolate is a struggle. I wish I had this book in school! It's amazing. Formulas, recipes, theory, it's a wonderful book.
The pictures are lush and fill me with a desire to get started and make something wonderful. If you want to understand chocolate, this is the book.
Book Review: Must for the Artisan Confectioner
Summary: 5 Stars
It's like being in school - fantastic book. Great educational book. It's a wonderful learning tool.Book Review: My chocolate bible
Summary: 5 Stars
As a culinary student, my chocolates and confections class instructor relied heavily on this book to teach us recipes and techniques. My team has yet to fail in any of our candy making endeavors. :)
Part food-porn, and all instructional, if you're serious about making the best ganaches, chocolates and confections, look no further. This book is absolutely indespensible.
Book Review: One of the best!
Summary: 5 Stars
This is by far one of the most indepth and interesting books on chocolates and confections. It dives into the theory behind chocolate crystalization, the standard techniques of tempering and dipping, and some formulas on creating your special recipes. A must-have book for any chocolatier or confectionary.Book Review: Professional Candy Making Master Class
Summary: 5 Stars
Take the subtitle of this book seriously: 'for the artisan confectioner'. If you are a beginner who is just learning how to make candy, this book is not for you. However, if you have experience successfully making candy (and this includes hobbyists at home or professionals) and want to take your skills to the next level, this book is it. What do I mean by this? Try this: can you make both a soft and firm ganache off the top of your head without a recipe? Do you know the difference? Have you even made ganache before? How many degrees does it take to go from soft ball to hard ball?
Those who know how to make basic candy recipes have little chance to advance their skills. Usually, it involves a plane trip to a different part of the country or even to Europe to get advanced candy training. With this book and a little dedicated effort, perhaps you can skip the plane trip and hotel booking.
Examples:
1) it has extensive tables on various candy failures, and the remedies
2) there are extensive theoretical explanations; not much practical importance, but significant nonetheless
3) it is the only resource I know of that describes all 4 methods of tempering chocolate, along with warnings of common pitfalls
4) all the recipes are proven, professional ones that are production ready for your workplace.
5) there are many color pictures to show you what your finished product will look like (I only wish there were more, one for each and every recipe).