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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Book annotation not available for this Chocolates and Greweling, Peter P./ Culinary Institute of America (CON) John Wiley & Sons IncPublication 2007/03/06Number of 388Binding HARDCOVERLibrary of 2006004538
388 pages, Hardcover
First published February 1, 2007
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815 people want to read
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Displaying 1 - 26 of 26 reviews
October 30, 2007
This gorgeous book includes all the kitchen science and lush photographs and detailed recipes you could want to begin serious chocolatemaking. The only two things I've looked for and haven't found are:
1) A recipe for invert sugar (I used a random, partially made-up one and I've been happy with the results, but I would LOVE to know if/how the CIA makes it!!!)
2) Instructions/advice on piping
The book doesn't give much advice to specific brands of any ingredient or tool (a la America's Test Kitchen via Cook's Illustrated magazine), but it is clear about preferred materials (e.g., they recommend only using polycarbonate molds). One awesome feature that I've never seen in cookbooks before is a table at the end of each section (on ganaches, fondants, taffies, etc.) for troubleshooting your results -- if sugar bloom develops/caramel flavor not bold enough/etc.,etc, here's why and what you should do about it. This book is a fantastic resource and the recipes are brilliant.
1) A recipe for invert sugar (I used a random, partially made-up one and I've been happy with the results, but I would LOVE to know if/how the CIA makes it!!!)
2) Instructions/advice on piping
The book doesn't give much advice to specific brands of any ingredient or tool (a la America's Test Kitchen via Cook's Illustrated magazine), but it is clear about preferred materials (e.g., they recommend only using polycarbonate molds). One awesome feature that I've never seen in cookbooks before is a table at the end of each section (on ganaches, fondants, taffies, etc.) for troubleshooting your results -- if sugar bloom develops/caramel flavor not bold enough/etc.,etc, here's why and what you should do about it. This book is a fantastic resource and the recipes are brilliant.
May 25, 2008
Okay, a little name dropping here. I know Chef Greweling personally - be impressed. He was one of my instructors at the CIA and such a fantastic baker/chocolatier. This book is not really for those who want to make candies at home - they require a lot of special equipment and ingredients. But is it ever fun to drool over.
Seriously, when I flip through this book, I almost make up my mind to just be a chocolatier.
Seriously, when I flip through this book, I almost make up my mind to just be a chocolatier.
September 16, 2008
Great for the professional who wants the in's and out's of chocolate and confections. Has all the technical information you could want in a textbook.
January 1, 2022
500 lehekülge imelisi maiustusi. Esimesed 100+ lehekülge on äärmise üksikasjalikkusega selgitatud kakao ja šokolaadi omadusi, hoiustamise erisusi ja peamisi tehnikaid. Iga maiustustegrupp: trühvlid, iirised (pehmed ja kõvad), karamellid, nougat, suflee jm saab samuti täpsed tegemisjuhised koos erinevate retseptidega. Olen proovinud ainult kolme-nelja retsepti, järgisin juhiseid täpselt ja kõik oli täiuslikult tasakaalus ja tulid hästi välja. Nii et mul on uued lemmikkommid, millega sõpru rabasin.
See on vaieldamatult kõige parem kommiraamat, mis mul olnud on.
See on vaieldamatult kõige parem kommiraamat, mis mul olnud on.
March 28, 2021
Complete with the tools, processes and ingredients needed by a confectioner, descriptions of the confection terminologies, many chocolate bars and candy recipes with pictures included. I'm reading the 2012 edition ebook version.
June 4, 2018
Absolutely mandatory own/read for the confectioner.
June 27, 2019
If you want to become a confectioner.. THIS IS YOUR GUIDE AND REFERENCE ! Very detailed and thoroughly explained!
February 16, 2023
Excellent instruction. This is where I started when I became interested in improving my confectionary techniques.
March 29, 2025
This book is for professional confectioners.
This book is not for just enjoyment but also scientific and detailed. You can learn a lot of professional techniques from this book.
This book is not for just enjoyment but also scientific and detailed. You can learn a lot of professional techniques from this book.
January 24, 2011
Formula, theory, technique, and they are not kidding. This is a serious candy-making bible. This book is way smarter than I am. Not only are all recipes given in weight measures instead of volume, the marshmallow recipe references the specific gravity the final product should be.
Amazing pictures, very clear instructions, detailed troubleshooting sections, extensive discussion of the science of what's happening and why. Someone needs to buy me this book. I swear, I will make it worth your while by making you candy out of it. This tome is worth every penny of the $65 cover price (which, sadly, is why I got it from the library--but now I need to return it, instead of keeping it for my very own.)
2010/11 UPDATE: I made the sponge candy (AKA Honeycomb) out of this book. It was delicious. I had two other things bookmarked to make this holiday season and time got away from me, but the sponge candy alone was worth it, if only because it gave me an even-tastier Crunchie bar at far less than the price of Cadbury imports.
Amazing pictures, very clear instructions, detailed troubleshooting sections, extensive discussion of the science of what's happening and why. Someone needs to buy me this book. I swear, I will make it worth your while by making you candy out of it. This tome is worth every penny of the $65 cover price (which, sadly, is why I got it from the library--but now I need to return it, instead of keeping it for my very own.)
2010/11 UPDATE: I made the sponge candy (AKA Honeycomb) out of this book. It was delicious. I had two other things bookmarked to make this holiday season and time got away from me, but the sponge candy alone was worth it, if only because it gave me an even-tastier Crunchie bar at far less than the price of Cadbury imports.
March 31, 2011
Complete guide for the professional pastry chef
Chef Greweling's book is a beautiful work of recipes and background on chocolates and confections. This book is designed for professionals with proper equipment such as a digital metric scale, chocolate molds, and accurate candy thermometer. Some the recipes have not turned out as promised, but candy making is extremely tricky and requires careful attention to detail, proper ingredients, and exact techniques. I recommend this book to any pasty chef who wants to experiment in the confections realm and also wants to learn the fundamentals. One of the best parts of this book are troubleshooting guides organized by confection type.
Chef Greweling's book is a beautiful work of recipes and background on chocolates and confections. This book is designed for professionals with proper equipment such as a digital metric scale, chocolate molds, and accurate candy thermometer. Some the recipes have not turned out as promised, but candy making is extremely tricky and requires careful attention to detail, proper ingredients, and exact techniques. I recommend this book to any pasty chef who wants to experiment in the confections realm and also wants to learn the fundamentals. One of the best parts of this book are troubleshooting guides organized by confection type.
June 10, 2016
Aright, I admit it though I'm into health and fitness my weakness are chocolates and I just cant say no to them, so I got this book to give in to my curiosity on this favorite food of mine in the face of the planet. I just love looking at the mouthwatering pictures on how chocolates are made and how they can be formulated or cooked into something that will surely make your mouth water. This book is very informative specially for professional chocolate makers but for a chocolate lover like me I am so delighted and fulfilled by just knowing its secret and techniques as to why I they are one of the loved things in the world. Great informational book.
March 13, 2011
After reading this I had to add it to my wishlist on Amazon. While a different book (Chocolates and Confections at Home) is nice and detailed, it just didn't quite have anything for me beyond being a well-organized book of recipes. Not only does this book (Formula, Theory, and Technique) go above and beyond in detailed theory and technique, a huge collection of actual recipes with far more variation than the At Home book combined to make this the must-have book for anyone interested in chocolates (and various confections) as a serious hobbyist and beyond.
December 25, 2012
Amazing photos and recipes, as well as complete scientific explanations as to how and why sugar acts the way it does. The book also has an extensive trouble-shooting guide and a short history of artisan confections. This is a must have for anyone serious about exploring candy making! Well worth every penny!
February 10, 2013
Explanations for EVERYTHING. Very clear and concise, easy to follow, even for this amateur chocolatier. Do yourself a flavor and go with the metric measurements, even though he provides in Imperial. I love this book and use it to teach my students the art of candy and chocolates. Thank you, Chef Greweling!!
July 24, 2011
I cannot wait to try some of these recipes, the likes of which I've never seen before including a delicious looking chocolate taffy. Such variety and all skill levels. Chocolate, need I say more? Wow!
February 28, 2016
An amazing book outlining exactly how to work with chocolate. Includes all of the chemical and physical changes that happen when chocolate is worked properly. I picked this book up from the library. It is such a good resource that I plan to purchase it.
January 13, 2008
not only is this a great book, the chef is really cute.
February 15, 2008
Excellent explanation of theory, excellent recipes. Get a gram scale if you are serious though.
June 2, 2010
I love cookbooks with beautiful photos, and this one also came with charts and graphs! Yeah! It's more like a text book, and it totally demystified the art of making fancy chocolates.
July 25, 2018
I enjoyed reading this book and trying the recipes.This book is mostly for the chocolatiers or confectioners since it has formulas and whatnot.
March 6, 2012
This book is really fantastic. It covers a lot of topics I never considered when making chocolates. If you are interested in making chocolates, this book is essential for you.
August 30, 2012
Loved it, but definitely not for the beginner.
October 9, 2012
This book has some excellent truffle recipes
August 1, 2013
The AP textbook of chocolate: huge and academic. It's so big that I actually *wouldn't* have been able to read it while lounging on my dorm room bed.
December 4, 2013
Chocolate: it's science.
Displaying 1 - 26 of 26 reviews