{"product_id":"chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-hardback-9781394356065","title":"Chocolates and Confections; Formula, Theory, and Technique for the Artisan Confectioner (Hardback) 9781394356065","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eChocolates and Confections\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFormula, Theory, and Technique for the Artisan Confectioner\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003ePeter P. Greweling (Author),  (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394356065, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 18 June 2026\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e576 pages\u003cbr\u003e27.9 x 22.4 x 3.8 cm, 1.996 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThe leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eChocolates and Confections, Third Edition\u003c\/i\u003e, provides a comprehensive guide to creating world-class confections, explaining the components, theory, methods, and formulas required for crafting a wide array of sweets. This book includes more than 200 formulas and 250 vibrant full-color photos showcasing ingredients, step-by-step processes, and the final products. \u003c\/p\u003e\n\u003cp\u003eFrom sugar confections such as hard candies, brittles, toffee, caramels, fondants, fudges, and taffy to ganache confections using butter ganache and cream ganache, and classics such as jellies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, \u003ci\u003eChocolates and Confections, Third Edition \u003c\/i\u003eoffers tools, insights, and techniques for professional mastery of the craft. \u003c\/p\u003e\n\u003cp\u003eAuthored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCovers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storage\u003c\/li\u003e\n\u003cli\u003eIncludes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them \u003c\/li\u003e\n\u003cli\u003eKeeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or students\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe new edition of \u003ci\u003eChocolates and Confections\u003c\/i\u003e delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eAcknowledgments vi\u003c\/p\u003e \u003cp\u003eAbout the Companion Website vii\u003c\/p\u003e \u003cp\u003eIntroduction viii\u003c\/p\u003e \u003cp\u003e1 Confectionery Ingredients and Equipment 1\u003c\/p\u003e \u003cp\u003e2 Cacao and Chocolate 21\u003c\/p\u003e \u003cp\u003e3 Packaging, Storage, and Display 39\u003c\/p\u003e \u003cp\u003e4 Fundamental Techniques 53\u003c\/p\u003e \u003cp\u003e5 Cream Ganache 95\u003c\/p\u003e \u003cp\u003e6 Butter Ganache 189\u003c\/p\u003e \u003cp\u003e7 Noncrystalline Confections 219\u003c\/p\u003e \u003cp\u003e8 Crystalline Confections 273\u003c\/p\u003e \u003cp\u003e9 Nut Centers 323\u003c\/p\u003e \u003cp\u003e10 Jellies 383\u003c\/p\u003e \u003cp\u003e11 Aerated Confections 425\u003c\/p\u003e \u003cp\u003e12 Candy Bars 475\u003c\/p\u003e \u003cp\u003eAppendix A: Sugar Densities 537\u003c\/p\u003e \u003cp\u003eAppendix B: Confectionery Work Areas 539\u003c\/p\u003e \u003cp\u003eGlossary 542\u003c\/p\u003e \u003cp\u003eReferences 548\u003c\/p\u003e \u003cp\u003eIndex 549\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52463040168216,"sku":"9781394356065","price":66.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394356065.jpg?v=1785546469","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-hardback-9781394356065","provider":"Freshly Printed Books","version":"1.0","type":"link"}