Chocolates and Confection: (Hardcover) by Greweling, Peter
Hardcover; Published 2/19/2007; 400 Pages; ISBN 9780764588440
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2008 IACP Award Winner!
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 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Although I have not had the time to fully appreciate or experiment with this book, but from what I have read it will prove to be incredibly valuable.
It is set up with various sections based on the techniques, flavors and textures of the various confections and then goes on to explain the basic preparation methods and theories behind why certain ingredients work, this is particularly useful if you are planning on altering a recipe. He goes on to explain problems that could arise with any given technique and how to fix them.
Overall, very instructive and not for the faint of heart. Sure, you could just jump into the beautifully photographed recipe section but reading the theory behind, say nougat, to see why you would need to have both dried and fresh egg whites instead of one or the other will help you later down the road.
I am very pleased at having finally bought this book and can't wait to get started!
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When buying chocolate in bulk blocks, stay away from those with a white bloom on the surface. It's not mold, but it is a sign that the chocolate has been stored improperly.