Full Description
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. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. 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.
Contents
Chapter 1: Confectionery Ingredients and Equipment
Chapter 2: Cacao and Chocolate
Chapter 3: Packaging and Storage
Chapter 4: Fundamental Techniques
Chapter 5: Cream Ganache
Chapter 6: Butter Ganache
Chapter 7: Noncrystalline Confections
Chapter 8: Crystalline Confections
Chapter 9: Jellies
Chapter 10: Aerated Confections
Chapter 11: Nut Centers
Chapter 12: Candy Bars
Appendix A: Sugar Densities
Appendix B: Confectionery Work Areas
-
- 電子書籍
- ブランクスペース補遺 ヒーローズコミッ…
-
- 電子書籍
- 平凡なOLがHにハマりました。89 V…
-
- 電子書籍
- 生きてるうちに推してくれ（１） ビッグ…
-
- 電子書籍
- ぬきたしー抜きゲーみたいな島に住んでる…
-
- 電子書籍
- 一〇〇万回言っても、言い足りないけど―…
