Chocolates and Confections
Formula, Theory, and Technique for the Artisan ConfectionerBook - 2013
Chocolates & Confections, 2e offers a complete andthorough explanation of the ingredients, theories, techniques, andformulas needed to create every kind of chocolate andconfection. It is beautifully illustrated with 250 full-colorphotographs of ingredients, step-by-step techniques, and finishedchocolates and confections. From truffles, hard candies,brittles, toffee, caramels, and taffy to butter ganacheconfections, fondants, fudges, gummies, candied fruit,marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools andtechniques for professional mastery.