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 Author Peter P. Greweling
ISBN-10 9781118764879
Release 2012-10-16
Pages 544
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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

Chocolates and Confections Author Greweling
ISBN-10 1118579429
Release 2013-06-26
Pages
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Chocolates and Confections has been writing in one form or another for most of life. You can find so many inspiration from Chocolates and Confections also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Chocolates and Confections book for free.



Chocolates and Confections at Home with The Culinary Institute of America

Chocolates and Confections at Home with The Culinary Institute of America Author Peter P. Greweling
ISBN-10 9780470189573
Release 2009-12-30
Pages 304
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Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.



Making Artisan Chocolates

Making Artisan Chocolates Author Andrew Garrison Shotts
ISBN-10 9781616734954
Release 2007-01-01
Pages 176
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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.



Fine Chocolates

Fine Chocolates Author Jean-Pierre Wybauw
ISBN-10 902095914X
Release 2007-02-01
Pages 228
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Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, W



Chocolate Science and Technology

Chocolate Science and Technology Author Emmanuel Ohene Afoakwa
ISBN-10 9781444357332
Release 2011-08-24
Pages 296
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This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.



Candymaking

Candymaking Author Ruth A. Kendrick
ISBN-10 0895863073
Release 1987
Pages 160
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Demonstrates basic candy making techniques and shares recipes for fondants, truffles, fudges, caramels, brittles, hard candies, nougats, divinity, taffies, buttermints, and molded candies



Chocolate Obsession

Chocolate Obsession Author Michael Recchiuti
ISBN-10 1584794577
Release 2005-09-01
Pages 200
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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.



Advanced Bread and Pastry

Advanced Bread and Pastry Author Michel Suas
ISBN-10 9781133714903
Release 2012-07-24
Pages 1056
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Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



The Art of the Chocolatier

The Art of the Chocolatier Author Ewald Notter
ISBN-10 9780470402658
Release 2010-11-18
Pages 416
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A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.



Couture Chocolate

Couture Chocolate Author William Curley
ISBN-10 1909342459
Release 2013-10-25
Pages 224
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Couture Chocolate examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago. William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations.



Chocolate Decorations

Chocolate Decorations Author Jean-Pierre Wybauw
ISBN-10 9020968297
Release 2007-02-01
Pages 200
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It tells you everything you need to know about chocolate decorations, rheology and shelf life.



Rococo

Rococo Author Chantal Coady
ISBN-10 9780297865216
Release 2013-02-21
Pages 288
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Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.



Absolutely Chocolate

Absolutely Chocolate Author Martha Holmberg
ISBN-10 9781600851339
Release 2009
Pages 298
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House framing can be an intimidating challenge. Thousands of pieces of wood must be cut to precise dimensions, according to a set of plans. Accurate and safe assembly is critical as the house must support the weight of building materials, equipment, appliances and people - there's simply no room for error. And yet, this comprehensive, accessible and highly visual book walks readers through this complicated process with ease. It's all here, from using the right tools and framing a first-floor deck; to building stairs, roofs and dormers; and installing exterior trim. Former Fine Homebuilding editor and builder Roe Osborn doesn't leave out the hard parts; he simply makes them understandable.



The Praline

The Praline Author St LeRoux
ISBN-10 287386804X
Release 2013-08-28
Pages 319
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The Pralin contains gastronomic recipes for the professionals, written by Stphane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their us



Chocolate Master Class

Chocolate Master Class Author Frederic Bau
ISBN-10 2080202014
Release 2014-09-01
Pages 192
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Offers instructional techniques for cooking with chocolate, from tempering to making ganache, and includes seventy recipes for pastries, tarts, mousses, candies, cakes, and sauces.



Chocolate

Chocolate Author Dom Ramsey
ISBN-10 9780241288054
Release 2016-09-01
Pages 224
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Indulge your inner chocoholic with Chocolate, the decadent and in-depth exploration of the world's favourite sweet treat. Unwrap the secrets of chocolate and learn everything from cacao's origins to how to make chocolate at home. Trace the journey of chocolate across the globe, from cacao plants in Cameroon and Costa Rica, to how to make, buy, taste, and cook with this delicious treat. Step-by-step masterclasses in using chocolate are supplemented by mouth-watering photography to tickle your tastebuds. Once you're a chocolate expert, get creating with 15 indulgent recipes worthy of a chocolatier including hot chocolate, truffles, and chocolate brownies. Try something delicious with Chocolate, the perfect gift for all foodies and chocoholics.