Chocolates and Confections Book
Score: 5
From 1 Ratings

Chocolates and Confections

  • Author : Peter P. Greweling
  • Publisher : John Wiley & Sons
  • Release Date : 2012-11-06
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 9780470424414

Chocolates and Confections Excerpt :

The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley

Chocolate Epiphany Book

Chocolate Epiphany

  • Author : François Payard
  • Publisher : Clarkson Potter
  • Release Date : 2008
  • Genre: Cooking
  • Pages : 272
  • ISBN 10 : 0307393461

Chocolate Epiphany Excerpt :

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.

Chocolate Obsession Book

Chocolate Obsession

  • Author : Michael Recchiuti
  • Publisher : Stewart, Tabori and Chang
  • Release Date : 2005-09-01
  • Genre: Cooking
  • Pages : 200
  • ISBN 10 : 1584794577

Chocolate Obsession Excerpt :

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 Book
Score: 5
From 1 Ratings

The Art of the Chocolatier

  • Author : Ewald Notter
  • Publisher : John Wiley & Sons
  • Release Date : 2011-01-18
  • Genre: Cooking
  • Pages : 422
  • ISBN 10 : 9780470398845

The Art of the Chocolatier Excerpt :

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.

Making Artisan Chocolates Book
Score: 4
From 1 Ratings

Making Artisan Chocolates

  • Author : Andrew Garrison Shotts
  • Publisher : Quarry Books
  • Release Date : 2007-01-01
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 1592533108

Making Artisan Chocolates Excerpt :

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.

Making Fine Chocolates Book

Making Fine Chocolates

  • Author : Andrew Garrison Shotts
  • Publisher : Apple
  • Release Date : 2007
  • Genre: Chocolate
  • Pages : 176
  • ISBN 10 : 1845431944

Making Fine Chocolates Excerpt :

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.

Truffles  Candies  and Confections Book
Score: 5
From 1 Ratings

Truffles Candies and Confections

  • Author : Carole Bloom
  • Publisher : Ten Speed Press
  • Release Date : 2012-12-04
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9780307791306

Truffles Candies and Confections Excerpt :

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.

Confectionery Science and Technology Book

Confectionery Science and Technology

  • Author : Richard W. Hartel
  • Publisher : Springer
  • Release Date : 2017-10-09
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9783319617428

Confectionery Science and Technology Excerpt :

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 for Beginners Book

Chocolate for Beginners

  • Author : Kate Shaffer
  • Publisher : Rockridge Press
  • Release Date : 2019-11-12
  • Genre: Cooking
  • Pages : 252
  • ISBN 10 : 1641528885

Chocolate for Beginners Excerpt :

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.

The Great Book of Chocolate Book
Score: 3
From 2 Ratings

The Great Book of Chocolate

  • Author : David Lebovitz
  • Publisher : Ten Speed Press
  • Release Date : 2011-07-27
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9781607742395

The Great Book of Chocolate Excerpt :

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.

Chocopologie Book


  • Author : Fritz Knipschildt
  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2015
  • Genre: Cooking
  • Pages : 243
  • ISBN 10 : 9781118523520

Chocopologie Excerpt :

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.

Chocolat Book


  • Author : Pierre Marcolini
  • Publisher : National Geographic Books
  • Release Date : 2017-02-14
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 9780847859283

Chocolat Excerpt :

From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy— an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

Bean to Bar Chocolate Book
Score: 5
From 1 Ratings

Bean to Bar Chocolate

  • Author : Megan Giller
  • Publisher : Storey Publishing, LLC
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages : 208
  • ISBN 10 : 9781612128221

Bean to Bar Chocolate Excerpt :

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.