Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Author: | Language: English | ISBN:
B00I8XF5MY | Format: PDF
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition 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. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. 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.
- File Size: 155875 KB
- Print Length: 544 pages
- Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits
- Publisher: Wiley; 2 edition (February 4, 2014)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00I8XF5MY
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #187,808 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #17
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals > Sweets - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Chocolate - #22
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional
- #17
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Meals > Sweets - #20
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Chocolate - #22
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Professional Cooking > Professional
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.
Why? It's a comprehensive 4 in 1 book:
1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).
2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?
3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?
4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.
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