Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition

Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition
Author: Peter P. Greweling,The Culinary Institute of America (CIA)
Publsiher: Wiley Global Education
Total Pages: 544
Release: 2012-10-16
ISBN 10: 1118764870
ISBN 13: 9781118764879
Language: EN, FR, DE, ES & NL

Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition Book Review:

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America
Author: Peter P. Greweling,Culinary Institute of America,The Culinary Institute of America (CIA)
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2009-12-30
ISBN 10: 0470189576
ISBN 13: 9780470189573
Language: EN, FR, DE, ES & NL

Chocolates and Confections at Home with The Culinary Institute of America Book Review:

Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.

Making Artisan Chocolates

Making Artisan Chocolates
Author: Andrew Garrison Shotts
Publsiher: Quarry Books
Total Pages: 176
Release: 2007-01-01
ISBN 10: 1616734957
ISBN 13: 9781616734954
Language: EN, FR, DE, ES & NL

Making Artisan Chocolates Book Review:

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

The Great Book of Chocolate

The Great Book of Chocolate
Author: David Lebovitz
Publsiher: Ten Speed Press
Total Pages: 176
Release: 2011-07-27
ISBN 10: 160774239X
ISBN 13: 9781607742395
Language: EN, FR, DE, ES & NL

The Great Book of Chocolate Book Review:

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Chocolate Obsession

Chocolate Obsession
Author: Michael Recchiuti,Fran Gage
Publsiher: Stewart, Tabori and Chang
Total Pages: 200
Release: 2005-09-01
ISBN 10: 9781584794578
ISBN 13: 1584794577
Language: EN, FR, DE, ES & NL

Chocolate Obsession Book Review:

A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.

The Art of the Chocolatier

The Art of the Chocolatier
Author: Ewald Notter
Publsiher: John Wiley & Sons
Total Pages: 416
Release: 2011-01-18
ISBN 10: 0470398841
ISBN 13: 9780470398845
Language: EN, FR, DE, ES & NL

The Art of the Chocolatier Book Review:

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Chocolate for Beginners

Chocolate for Beginners
Author: Kate Shaffer
Publsiher: Rockridge Press
Total Pages: 252
Release: 2019-11-12
ISBN 10: 9781641528887
ISBN 13: 1641528885
Language: EN, FR, DE, ES & NL

Chocolate for Beginners Book Review:

From chocolate enthusiast to home chocolatier Making melt-in-your-mouth chocolate may seem daunting--but it doesn't have to be! Whether you're hoping to impress guests, give a delicious gift, or add something special to your baked goods--Chocolate for Beginners shows you how to create beautiful confections in the comfort of your own kitchen. Progress through easy to difficult recipe tutorials for melting, tempering, dipping, and decorating. Try your hand at confections, cookies, sauces, and more--or add a little creativity to your treats using tips for gift packaging, adventurous twists, and fun substitutions. Chocolate for Beginners includes: Bean to bar--Discover the basics with simple kitchen rules for selecting chocolate, tips on necessary equipment, troubleshooting suggestions, and more. Sweeten your skillset--Start crafting with techniques covering everything from coating confections, molding a chocolate shell, caramelizing sugar, and more. Cocoa cuisine--Satisfy your sweet tooth with 65 step-by-step recipes for a variety of rich truffles, tarts, cakes, mousses, and more. Sling on the apron and turn up the heat--you have everything you need to start making crave-worthy bites that are sure to delight.

Criminal Confections

Criminal Confections
Author: Colette London
Publsiher: Kensington Books
Total Pages: 352
Release: 2015-02-01
ISBN 10: 1617733466
ISBN 13: 9781617733468
Language: EN, FR, DE, ES & NL

Criminal Confections Book Review:

Hayden Mundy Moore is an expert on everything chocolate, helping clients develop new products and revamp recipes until they're irresistible. But sometimes, a dash of murder finds its way into the mix. . . Hayden Mundy Moore has bushwhacked through African jungles and haggled in exotic markets to find the finest cacao beans and the most flavorful blends. It's thrilling work but rarely dangerous--until a colleague turns up dead at the exclusive chocolate-themed Lemaître resort spa in San Francisco. Adrienne Dowling's heart attack is blamed on an accidental overdose of the secret ingredient used in Lemaître Chocolates' new line. Hayden can't believe that conscientious Adrienne would make that mistake. And between chocolate body scrubs, cocoa mud baths, and a non-stop frenzy of chocolate-based treats, Hayden starts to suspect that she, not Adrienne, was the intended target. Finding a killer among the rival chocolatiers and potential suspects won't just be satisfying--it might save her life. . .

Truffles Candies and Confections

Truffles  Candies  and Confections
Author: Carole Bloom
Publsiher: Ten Speed Press
Total Pages: 240
Release: 2012-12-04
ISBN 10: 0307791300
ISBN 13: 9780307791306
Language: EN, FR, DE, ES & NL

Truffles Candies and Confections Book Review:

With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable. Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom's clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations.

Making Fine Chocolates

Making Fine Chocolates
Author: Andrew Garrison Shotts
Publsiher: Apple
Total Pages: 176
Release: 2007
ISBN 10: 9781845431945
ISBN 13: 1845431944
Language: EN, FR, DE, ES & NL

Making Fine Chocolates Book Review:

Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique creations. Using ingredients such as vanilla bean, mint and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles and confections that will dazzle your friends and family.

The Sweet Book of Candy Making

The Sweet Book of Candy Making
Author: Elizabeth LaBau
Publsiher: Quarry Books
Total Pages: 160
Release: 2012-09-01
ISBN 10: 1610586468
ISBN 13: 9781610586467
Language: EN, FR, DE, ES & NL

The Sweet Book of Candy Making Book Review:

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. Inside, you'll find: —Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more —More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies —Troubleshooting tips for each type of candy —How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle —Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more —Decorating techniques to show off your tasty results Get started in your kitchen with The Sweet Book of Candy Making!

Chocolate Epiphany

Chocolate Epiphany
Author: François Payard,Anne E. McBride
Publsiher: Clarkson Potter
Total Pages: 272
Release: 2008
ISBN 10: 9780307393463
ISBN 13: 0307393461
Language: EN, FR, DE, ES & NL

Chocolate Epiphany Book Review:

A celebrated French pastry chef brings together one hundred tempting recipes for everything chocolate, featuring such treats as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, Milk Chocolate Truffles, Chocolate Wedding Cake, Chocolate Meringue Tart, and Napoleon of Milk Chocolate with Candied Kumquats. 30,000 first printing.

Fine Chocolates

Fine Chocolates
Author: Jean-Pierre Wybauw
Publsiher: Lannoo Uitgeverij
Total Pages: 228
Release: 2007-04-13
ISBN 10: 9789020959147
ISBN 13: 902095914X
Language: EN, FR, DE, ES & NL

Fine Chocolates Book Review:

It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life.

Chocopologie

Chocopologie
Author: Fritz Knipschildt
Publsiher: Houghton Mifflin Harcourt
Total Pages: 240
Release: 2015
ISBN 10: 1118523520
ISBN 13: 9781118523520
Language: EN, FR, DE, ES & NL

Chocopologie Book Review:

A collection of chocolate dessert and beverage recipes from the master chocolatier, including double chocolate chip cookies, macaroons, chocolate caramel pretzel cheesecake, coconut truffles, and white chocolate-peppermint bark.

Chocolate Decorations

Chocolate Decorations
Author: Jean-Pierre Wybauw
Publsiher: Lannoo Uitgeverij
Total Pages: 200
Release: 2007-02
ISBN 10: 9789020968293
ISBN 13: 9020968297
Language: EN, FR, DE, ES & NL

Chocolate Decorations Book Review:

A comprehensive and practical guide by famous Master Chocolatier Jean-Pierre Wybauw. With clear action images and brilliant photography by Frank Croes. More than 100 delicious and original chocolate decoration techniques, explained very clearly. A must-have for professionals and advanced amateurs. AUTHOR: Jean-Pierre Wybaum, in heart and soul a teacher of chocolate and confectionary technology, has been an adviser and instructor with Barry-Callebaut for 34 years. He constantly travels around the globe to teach professionals the tricks of the trade and give lectures at famous trade schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America. Frank Croes is a renowned photographer, who specialized in culinary photography. SELLING POINTS: * Includes more than 100 chocolate decoration techniques and instructions * A perfect source fbook of ideas 460 colour photographs

Bean to Bar Chocolate

Bean to Bar Chocolate
Author: Megan Giller
Publsiher: Storey Publishing
Total Pages: 208
Release: 2017-09-19
ISBN 10: 161212822X
ISBN 13: 9781612128221
Language: EN, FR, DE, ES & NL

Bean to Bar Chocolate Book Review:

Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Confectionery Science and Technology

Confectionery Science and Technology
Author: Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger
Publsiher: Springer
Total Pages: 536
Release: 2017-10-09
ISBN 10: 3319617427
ISBN 13: 9783319617428
Language: EN, FR, DE, ES & NL

Confectionery Science and Technology Book Review:

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Chocolate as Medicine

Chocolate as Medicine
Author: Philip K. Wilson,William Jeffrey Hurst
Publsiher: Royal Society of Chemistry
Total Pages: 213
Release: 2012
ISBN 10: 1849734119
ISBN 13: 9781849734110
Language: EN, FR, DE, ES & NL

Chocolate as Medicine Book Review:

Looks at the history of using chocolate as medicine and describes the health benefits and myths of cocoa.

Hand Crafted Candy Bars

Hand Crafted Candy Bars
Author: Susie Norris,Susan Heeger
Publsiher: Chronicle Books
Total Pages: 160
Release: 2013-03-19
ISBN 10: 1452109656
ISBN 13: 9781452109657
Language: EN, FR, DE, ES & NL

Hand Crafted Candy Bars Book Review:

Offers gourmet candy recipes designed for adults, including cocoa-nib caramel cookie sticks, candied mint leaves, and green tea truffles.

Chocolates and Confections

Chocolates and Confections
Author: Greweling
Publsiher: Unknown
Total Pages: 329
Release: 2013-06-26
ISBN 10: 9781118579428
ISBN 13: 1118579429
Language: EN, FR, DE, ES & NL

Chocolates and Confections Book Review: