Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner

by Unknown
Edition: 2nd
Format: Hardcover
Pub. Date: 2019-08-06
Publisher(s): Wiley Rental
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Table of Contents

Acknowledgments vi

Introduction vii

1 Confectionery Ingredients and Equipment 1

2 Cacao and Chocolate 21

3 Packaging and Storage 39

4 Fundamental Techniques 53

5 Cream Ganache 93

6 Butter Ganache 185

7 Noncrystalline Confections 215

8 Crystalline Confections 267

9 Jellies 315

10 Aerated Confections 355

11 Nut Centers 401

12 Candy Bars 455

Appendix A: Sugar Densities 513

Appendix B: Confectionery Work Areas 515

Glossary 518

References 524

Index 525

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