Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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.
Rating: 
(out of 60 reviews)
List Price: $ 65.00
Price: $ 35.86
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Review by Eric J. Wu for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc…) , butter ganache (gingerbread, orange, raspberry, lemon, etc…), hard candies (caramels, taffies, soft caramels, toffees, etc…), sugar candies (cherry cordials, different fudges, etc…) , jellied candies (candied fruits, jellies…), and nougats.
Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook.
In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing ‘broken’ ganches are described over 5 pages. It talks about freezing. And so on.
In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter ganache. And that’s only up to p173 out of 375. Because of the emphasis on technique and science, this book teaches you to teach yourself. That’s the real beauty of the book.
On top of it all, the photography is beautiful.
In terms of difficulty level, I think it’s for all levels. A true beginner can skip through the science and just just try out a few recipes. An advanced chocolatier can still find useful information in the tips and recipes. In terms of ingredients, some of the ingredients in some recipes are tough to find for beginners (invert sugar, invertase, co2 cartridges), but a beginner can still pick through and find a recipe to make.
Must have for the serious chocolatier. Compared to other books, Jean-Pierre Wybauw’s book is similar in its ‘science and technical’ nature, covering similar but not always exactly the same stuff. These two books are complementary, and both excellent. It is also complementary to Shott’s book, which is less scientific and slightly less on technique, but has very nice recipes and a little cheaper.
Review by Mary loves Murder for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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I’ve been making candy for 50 years. For the last 15, I’ve been trying to find out why taffy can turn into a chalky texture instead of chewy. I have gone through all my candy cookbooks and all those in the library. I have asked small commercial candymakers. Nobody could tell me. So the disappointing end of my lessons with nieces and nephews has been left dangling for years upon years. THIS BOOOK HAS THE ANSWER! (We pulled it too long, to save you the trouble of looking.) It also has tons of other information about making candies (professionals call them confections), with good recipes. You can use as little or as much of the text as you like – even if you just use the recipes, your homemade fondant, fudge, nougat, taffy, brittles, and yes your chocolates will be very good indeed. I’m very glad Amazon has the book at a discount. I started dipping into a library copy, and found myself marking about every other page to make notes from, and decided I ought to buy the whole book. And it is terrific! Well worth the price.
Review by orangekay for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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This is a hefty tome that covers virtually every base out there with regards to candy making. Sure, it says “chocolate” in the title, but you’ll find enough info on gummis, gels, marshmallows, nougats, caramels and nut pastes to start your own little candy empire. It’s expensive, but I’ve never seen such a thorough discussion of the properties of agar anywhere else, and it’s well printed and well bound. I learned at least 10 new things in the first five minutes worth of flipping through the pages at random, so I consider it a wise investment.
Review by Heather R. Brown for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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For the past year I have been trying to re-create a common candy, with very poor results. I have been unable to find the recipe in any book, and the recipes found on the internet caused miserable failures. Then I found this book. Part textbook and part cookbook, it makes me feel as though I am reading a book of trade secrets. It contains several versions of the “secret” recipe I’ve been searching for, and goes into scientific detail as to how to make the recipe succeed. I don’t mean any of the usual “at high altitude increase temperature” or stuff like that. I mean DETAIL as to why the ingredients do what they do, and how to identify a solution if your experiment should fail. The photographs are gorgeous and serve to inspire even a novice like me to become an artisan candy chef. With a chapter dedicated to explaining the right equipment to guide me, I feel I may even succeed.
Review by Todd M. Thalimer for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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I got this book to expand my scientific knowledge of candy making. It’s definately been an asset as far as that goes. The book is strange, it’s half text book, half cookbook. There is mega detail regarding why things happen the way they do. That’s the part of the book I really enjoy. The part I am not enjoying so much is that the recipes are very complex. They call for about twice as many ingredients as similar recipes I have been using. The book also uses a lot of complex terminology that isn’t defined so well for the layman. What exactly IS invert sugar and where can I get it? Almost every recipe calls for Glucose Syrup. I tried inferring from their glossary and basically corn syrup (or many other sugar based syrups will work. It’s a big tome, with really great ideas. It’s a bit beyond my abilities at the moment, but I think as I study it more, it will make more sense.