Cover art for Chocolates and Confections
Published
Wiley, January 2013
ISBN
9780470424414
Format
Hardcover, 544 pages
Dimensions
27.9cm × 22.6cm × 3.8cm

Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner 2nd edition by

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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. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.

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.

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