Free PDF Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Free PDF Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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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 confectionery—a 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 type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and 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.
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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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Product details
Hardcover: 400 pages
Publisher: Wiley; 1 edition (March 6, 2007)
Language: English
ISBN-10: 9780764588440
ISBN-13: 978-0764588440
ASIN: 0764588443
Product Dimensions:
8.9 x 1.3 x 11.2 inches
Shipping Weight: 4.2 pounds
Average Customer Review:
4.7 out of 5 stars
233 customer reviews
Amazon Best Sellers Rank:
#768,043 in Books (See Top 100 in Books)
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive 4 in 1 book:1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.The book also included suggested equipment and a brief explanation of some of the tools and why they were important.The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
This is the second time I've purchased this book. I used it and others to build my business and have won many awards based on technique I learned from this book. It is a great book to learn the basics and build from there. My first book is full of chocolate and sugar and in pretty poor shape.... so yes, to put it simply, it is a great book. Hopefully, the second book will see the same love! I've included a small sample of my work.
This was an amazing cookbook. I don't say that lightly. I was genuinely and delightfully surprised that I really want to & will make ALL the recipes in this book in the coming months/years. Usually in cookbooks there are a great many recipes you pass over and don't want to make - you buy the book for the few that you do like. This book is the exception. It exceeded my expectations in recipes and instruction. This is a intermediate or advanced cookbook, but easy to follow. The pictures are beautiful. The photos help you see what the end product will look like.This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.
Amazing. The first 100+ pages are pretty heavy in chemistry, but if you can make your way through it then you’re practical understanding and confidence in chocolate making will be through the roof. Note: I’m an avid home cook and have never been able to successfully temper chocolate prior to reading this. I’ve only tried two recipes (but used all three methods of tempering successfully), one I followed exactly and it was SO PERFECTLY balanced (chocolate, caramel, pumpkin and spices). The second one I adapted and while I’m actually just partially through it it’s been very easy to follow and even troubleshoot stress free because of all the additional knowledge you get pre-recipes. I’ve done truffles (setting now) and molded chocolates. After my first recipe my confidence in my understanding and ability to work with chocolate is super high. Though I was super nervous prior to completing it also because of all the chemistry, but don’t worry, it’s totally attainable!
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