Chocolates and Confections

This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Written for both professionals and home enthusiasts, this revision of the award-winning first edition provides fundamental information including ingredient function and use, chocolate processing, and artisan production techniques. Additionally, the book provides step-by-step instructions, foolproof formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Other features include 30 percent new recipes and sections on opening and running a professional bakeshop.