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Chocolates And Confections

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Chocolates and Confections

Chocolates and Confections Book
Author : Peter P. Greweling,Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2012-11-06
ISBN : 0470424419
Language : En, Es, Fr & De

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Book Description :

Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.

Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America Book
Author : Peter P. Greweling,Culinary Institute of America,The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2009-12-30
ISBN : 0470189576
Language : En, Es, Fr & De

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Book Description :

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

Chocolates and Confections

Chocolates and Confections Book
Author : Greweling
Publisher : Unknown
Release : 2013-06-26
ISBN : 9781118579428
Language : En, Es, Fr & De

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Book Description :

Download Chocolates and Confections book written by Greweling, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chocolate Cocoa and Confectionery Science and Technology

Chocolate  Cocoa and Confectionery  Science and Technology Book
Author : Bernard W. Minifie
Publisher : Springer Science & Business Media
Release : 1989-08-31
ISBN : 9780834213012
Language : En, Es, Fr & De

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Book Description :

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

A Catalogue of Chocolates and Confections

A Catalogue of Chocolates and Confections Book
Author : Geo. Haas & Sons
Publisher : Unknown
Release : 1914
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download A Catalogue of Chocolates and Confections book written by Geo. Haas & Sons, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Art of the Chocolatier

The Art of the Chocolatier Book
Author : Ewald Notter
Publisher : John Wiley & Sons
Release : 2011-01-18
ISBN : 0470398841
Language : En, Es, Fr & De

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Book Description :

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.

Whitman s Chocolates and Confections Make a Happy Easter

Whitman s Chocolates and Confections Make a Happy Easter    Book
Author : Whitman's (Firm : Providence)
Publisher : Unknown
Release : 1901
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Whitman s Chocolates and Confections Make a Happy Easter book written by Whitman's (Firm : Providence), available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Making Artisan Chocolates

Making Artisan Chocolates Book
Author : Andrew Garrison Shotts
Publisher : Quarry Books
Release : 2007-01-01
ISBN : 1616734957
Language : En, Es, Fr & De

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Book Description :

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.

Baking and Pastry 2E Pastry Chef s Companion 1E Chocolates and Confections 1E and Making a Pastry Chef 1E Set

Baking and Pastry 2E Pastry Chef s Companion 1E Chocolates and Confections 1E and Making a Pastry Chef 1E Set Book
Author : Culinary Institute of America (CIA) Staff
Publisher : Unknown
Release : 2010-06-23
ISBN : 9780470930014
Language : En, Es, Fr & De

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Book Description :

Download Baking and Pastry 2E Pastry Chef s Companion 1E Chocolates and Confections 1E and Making a Pastry Chef 1E Set book written by Culinary Institute of America (CIA) Staff, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Hand Dipped

Hand Dipped Book
Author : Julie Peterson,Caleb Warnock
Publisher : Front Table Books
Release : 2014-08-01
ISBN : 9781462113637
Language : En, Es, Fr & De

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Book Description :

Gourmet chocolates and confections--all made in your very own kitchen! Don't waste your money on store-bought treats. With Hand-Dipped, learn to create homemade, decadent sweets like Cherry Cordials, Salted Caramel Chocolate Truffles, Peanut Brittle, and much more. Armed with tips on melting, dipping, and molding, as well as dozens of rich recipes, you'll be sure to satisfy any sweet tooth.

Making Fine Chocolates

Making Fine Chocolates Book
Author : Andrew Garrison Shotts
Publisher : Apple
Release : 2007
ISBN : 9781845431945
Language : En, Es, Fr & De

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Book Description :

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.

Chocolate for Beginners

Chocolate for Beginners Book
Author : Kate Shaffer
Publisher : Rockridge Press
Release : 2019-11-12
ISBN : 9781641528887
Language : En, Es, Fr & De

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Book Description :

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.

Hand Crafted Candy Bars

Hand Crafted Candy Bars Book
Author : Susie Norris,Susan Heeger
Publisher : Chronicle Books
Release : 2013-03-19
ISBN : 145212440X
Language : En, Es, Fr & De

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Book Description :

The beloved candy bars of childhood have grown up, but there is no need to go to the French Laundry to get your fix. Candy bar devotees Susie Norris and Susan Heeger show how to reinvent candy bars as they should be—thick and layered with nougat, crisp with toffee, and coated with fine chocolate. Familiar candy-store bars and other nostalgic favorites are re-created using the freshest ingredients, right down to the peanut-laden caramel and chocolate-drenched cookie crunch. A mix-and-match flavor chart inspires anyone with a sweet tooth to dream up custom treats of their own, such as covering marshmallows with molten chocolate. From the basics of candy making to tips on dressing up these luscious indulgences as elegant desserts, Hand-Crafted Candy Bars evokes the sweet memory of youth with simple, scrumptious sophistication.

Mary Yoder s Candy and Confections Cookbook

Mary Yoder s Candy and Confections Cookbook Book
Author : Mary Yoder
Publisher : Carlisle Press
Release : 1999-09-01
ISBN : 9781890050368
Language : En, Es, Fr & De

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Book Description :

Ready for a really special treat . . . one that will satisfy your sweet tooth? Dripping chocolates, dreamy fudges, reach-for-more mints, and over 100 other sweet secrets -- the homemade way. Mary has over 30 years' experience in making candy and confections -- for her family as well as commercially. In this book she shares her own secret recipes, never before published. Mary Yoder's Candy and Confections Cookbook is even more! Take a good look, for example, at the 24 color photos of the author's childhood memories and unique hobbies. You'll enjoy a walk down memory lane with her through the photos of her home, gardens, and hobbies. 70 illustrations in her own original pencil art are scattered throughout the book. The next time you need a treat so special, so unique, so mouth-watering, that it can't be bought, reach for Mary Yoder's Candy and Confections Cookbook. You'll add that personal touch that's just right. You'll make that special moment even sweeter!

Chocolate Cocoa and Confectionery Science and Technology

Chocolate  Cocoa and Confectionery  Science and Technology Book
Author : Bernard Minifie
Publisher : Springer
Release : 2012-04-17
ISBN : 9789401179263
Language : En, Es, Fr & De

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Book Description :

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products

Science and Technology of Enrobed and Filled Chocolate  Confectionery and Bakery Products Book
Author : Geoff Talbot
Publisher : Elsevier
Release : 2009-06-26
ISBN : 1845696433
Language : En, Es, Fr & De

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Book Description :

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology

Home Made Chocolates and Truffles

Home Made Chocolates and Truffles Book
Author : Claire Ptak
Publisher : Lorenz Books
Release : 2014-06-07
ISBN : 9780754829690
Language : En, Es, Fr & De

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Book Description :

Claire Ptak brings together traditional treats and contemporary confections, with easy-to-follow instructions. She explains how to work with chocolate, from grating and chopping to melting and tempering.

Chocolat

Chocolat Book
Author : Pierre Marcolini
Publisher : Rizzoli Universe Promotional Books
Release : 2021-03-09
ISBN : 9780789339980
Language : En, Es, Fr & De

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Book Description :

Pierre Marcolini is Belgium's most acclaimed chocolatier, and his lavishly illustrated tribute to the joy of chocolate has been an international best-seller in French. Now available in English, he reveals trade secrets of the art of fine chocolate making that will inspire home bakers and chocolate lovers alike. From Belgium'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 as only "the ambassador of Haute Chocolaterie" could contrive.

Criminal Confections

Criminal Confections Book
Author : Colette London
Publisher : Kensington Books
Release : 2015-02-01
ISBN : 1617733466
Language : En, Es, Fr & De

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Book Description :

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. . .