Full Description
The home candy maker's guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. * Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections* Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more* Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
Contents
ACKNOWLEDGMENTS. 1 Equipment and Ingredients. 2 Chocolate, Chocolate, Chocolate! 3 Master Techniques. 4 Truffles and Chocolates. 5 Brittles, Toffees, and Taffies. 6 Fudge, Fondant, and Pralines. 7 Marshmallow, Nougat, and Jellies. 8 Nuts! 9 Chocolate Molds and Cups. 10 Layers of Flavors. GLOSSARY. RESOURCES. INDEX.
