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Chocolates And Confections

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Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition

Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition Book
Author : Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
Release : 2012-10-16
ISBN : 1118764870
Language : En, Es, Fr & De

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Book Description :

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

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 : Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher : Wiley
Release : 2007-03-06
ISBN : 9780764588440
Language : En, Es, Fr & De

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Book Description :

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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.

Chocolate Epiphany

Chocolate Epiphany Book
Author : François Payard,Anne E. McBride
Publisher : Clarkson Potter
Release : 2008
ISBN : 9780307393463
Language : En, Es, Fr & De

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Book Description :

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.

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 Obsession

Chocolate Obsession Book
Author : Michael Recchiuti,Fran Gage
Publisher : Stewart, Tabori and Chang
Release : 2005-09-01
ISBN : 9781584794578
Language : En, Es, Fr & De

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Book Description :

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

The Art of the Chocolatier Book
Author : Ewald Notter
Publisher : John Wiley & Sons
Release : 2011-01-26
ISBN : 0470398841
Language : En, Es, Fr & De

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Book Description :

Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and creating transfer sheets. In Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modeling chocolate, painting, piping, creating chocolate flowers, and more. And the final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces. From working with shapes and color to choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration. The book includes nearly 500 color photos, 30 illustrations, 57 recipes for all types of chocolate pralines, and 58 pages of templates that chefs can use to replicate the showpieces shown throughout the book. For pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Chocolatier is a must-have guide from one of the field's most well-known experts.

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.

The Great Book of Chocolate

The Great Book of Chocolate Book
Author : David Lebovitz
Publisher : Ten Speed Press
Release : 2011-07-27
ISBN : 160774239X
Language : En, Es, Fr & De

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Book Description :

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.