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Chocolates and Confections: Formula, Theory, and Technique

Peter P. Greweling, The Culinary Institute of America (CIA) ★ 3.9/5 · ItemOracle Score Mid-Range

$46 USD
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Comprehensive guide for artisan confectioners detailing formula, theory, and techniques for chocolate candy making, with clear recipes and visuals. Customers note its thorough, instructional style and suitability for intermediate to advanced skill levels

Highlights

  • artisanal confection theory
  • detailed recipes
  • visuals and photography

Pros

  • comprehensive coverage
  • clear recipes
  • scientific approach to confection making
  • well-illustrated
  • suitable for intermediate to professional skill

Cons

  • may target advanced readers
  • no features listed

Best For

  • for chocolate candy making practice
  • reference for confectionery recipes
  • training material for pastry students
  • designing artisanal chocolate projects
  • professional kitchen reference
  • academic study of confection theory

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