Comprehensive book, detailing how to make professional-quality chocolates. A new favorite in my chocolate library.

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Product Description

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.

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Product Details

• Amazon Sales Rank: #3675 in Books
• Published on: 2007-03-06
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 400 pages

Features

• ISBN13: 9780764588440
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

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Customer Reviews

Comprehensive techniques and recipes.
Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc...) , butter ganache (gingerbread, orange, raspberry, lemon, etc...), hard candies (caramels, taffies, soft caramels, toffees, etc...), sugar candies (cherry cordials, different fudges, etc...) , jellied candies (candied fruits, jellies...), and nougats.

Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook.

In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing 'broken' ganches are described over 5 pages. It talks about freezing. And so on.

In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter ganache. And that's only up to p173 out of 375. Because of the emphasis on technique and science, this book teaches you to teach yourself. That's the real beauty of the book.

On top of it all, the photography is beautiful.

In terms of difficulty level, I think it's for all levels. A true beginner can skip through the science and just just try out a few recipes. An advanced chocolatier can still find useful information in the tips and recipes. In terms of ingredients, some of the ingredients in some recipes are tough to find for beginners (invert sugar, invertase, co2 cartridges), but a beginner can still pick through and find a recipe to make.

Must have for the serious chocolatier. Compared to other books, Jean-Pierre Wybauw's book is similar in its 'science and technical' nature, covering similar but not always exactly the same stuff. These two books are complementary, and both excellent. It is also complementary to Shott's book, which is less scientific and slightly less on technique, but has very nice recipes and a little cheaper.

Yup
This is a hefty tome that covers virtually every base out there with regards to candy making. Sure, it says "chocolate" in the title, but you'll find enough info on gummis, gels, marshmallows, nougats, caramels and nut pastes to start your own little candy empire. It's expensive, but I've never seen such a thorough discussion of the properties of agar anywhere else, and it's well printed and well bound. I learned at least 10 new things in the first five minutes worth of flipping through the pages at random, so I consider it a wise investment.

Everything You Need for Candy-Making
I've been making candy for 50 years. For the last 15, I've been trying to find out why taffy can turn into a chalky texture instead of chewy. I have gone through all my candy cookbooks and all those in the library. I have asked small commercial candymakers. Nobody could tell me. So the disappointing end of my lessons with nieces and nephews has been left dangling for years upon years. THIS BOOOK HAS THE ANSWER! (We pulled it too long, to save you the trouble of looking.) It also has tons of other information about making candies (professionals call them confections), with good recipes. You can use as little or as much of the text as you like - even if you just use the recipes, your homemade fondant, fudge, nougat, taffy, brittles, and yes your chocolates will be very good indeed. I'm very glad Amazon has the book at a discount. I started dipping into a library copy, and found myself marking about every other page to make notes from, and decided I ought to buy the whole book. And it is terrific! Well worth the price.