Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Praise for Chocolates and Confections

"Peter Greweling′s Chocolates and Confections, SecondEdition is a terrific resource for anyone interested in thecraft of fine confectionery, and indispensable for the student orprofessional. With its clear, thorough explanations and well–honedrecipes, it provides a solid foundation for understanding andworking successfully in this playful yet exacting branch of theculinary arts." Harold McGee, Author, On Food andCooking: The Science and Lore of the Kitchen

"This insightful book can be regarded as the bible for seriouschocolate artisans or anyone who wishes to become one. Amust–have resource for every chocolatier that showcases PeterGreweling′s approach to research, dedication to quality, andpassion for his craft." Dieter G. Schorner, CMB, CHE,Professor at The Culinary Institute of America

"For professional and aspiring chocolatiers, Chocolates andConfections, Second Edition is an indispensable kitchenreference covering science, ingredients, techniques, and recipes.Anyone interested in this dynamic field should not be without thisbook!" Christopher Elbow, Owner and Chocolatier,Christopher Elbow Artisanal Chocolates

"Peter Greweling has written ′the manual′ for candy makers. Thisbook guides you through all aspects of chocolate–and–candy making,with precise instructions, and makes the scientific process easy tounderstand." Andrew Shotts, Chef, chocolatier, andauthor of Making Artisan Chocolates

"A passionate professional, Peter understands the philosophy ofusing only the freshest of ingredients to create chocolate edibleworks of art that arouse all your senses." NormanLove, Chef and President, Norman Love Confections

Chapter 1: Confectionery Ingredients and Equipment

Chapter 2: Cacao and Chocolate

Chapter 3: Packaging and Storage

Chapter 4: Fundamental Techniques

Chapter 5: Cream Ganache

Chapter 6: Butter Ganache

Chapter 7: Noncrystalline Confections

Chapter 8: Crystalline Confections

Chapter 9: Jellies

Chapter 10: Aerated Confections

Chapter 11: Nut Centers

Chapter 12: Candy Bars

Appendix A: Sugar Densities

Appendix B: Confectionery Work Areas

Peter P. Greweling is a professor of baking and pastryarts at The Culinary Institute of America and is a Certified MasterBaker (CMB) and Certified Hospitality Educator (CHE). Prior to his20–plus–year teaching career, Chef Greweling worked as a pastrychef at numerous restaurants and hotels in the New York Citymetropolitan area. A graduate of the New England CulinaryInstitute, he has further education in confectionery technologyfrom the RCA, IFT, RCI, and Richardson Researches. Chef Grewelinghas published articles in Manufacturing Confectionermagazine, presented numerous times at the Philadelphia Candy Show,and is the author of Chocolates and Confections at Home with theCulinary Institute of Americaca.

Founded in 1946, The Culinary Institute of America is anindependent, not–for–profit college offering bachelor′s andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in Latin cuisines and wine andbeverage studies. A network of more than 44,000 alumni has helpedthe CIA earn its reputation as the world′s premier culinarycollege. The CIA, which also offers courses for professionals andfood enthusiasts, as well as consulting services for thefoodservice and hospitality industry, has campuses in Hyde Park,New York; St. Helena, California; San Antonio, Texas; andSingapore.