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

January 11, 2019 - Comment

Chocolates and Confections Sample Recipes from Chocolates and Confections Caramel Shortbread Bars Click here for the recipe Iced Rosettes Click here for the recipe Skipping Stones Click here for the recipe Related Posts:Mastering the Art of French Cooking (2 Volume Set)HERSHÉY’S Hershey’s Chocolate Candy Bar Variety Pack…Fames Assorted Chocolate Gift Box – Handcrafted…

Chocolates and Confections

Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars

Caramel Shortbread Bars
Click here for the recipe

Iced Rosettes

Iced Rosettes
Click here for the recipe

Skipping Stones

Skipping Stones
Click here for the recipe

Comments

Anonymous says:

THE chocolate book to buy to learn about chocolate making I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It’s a comprehensive 4 in 1 book:1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between…

Anonymous says:

To put it simply… its a great book to learn your basics.

Anonymous says:

Thoroughly Impressed This was an amazing cookbook. I don’t say that lightly. I was genuinely and delightfully surprised that I really want to & will make ALL the recipes in this book in the coming months/years. Usually in cookbooks there are a great many recipes you pass over and don’t want to make – you buy the book for the few that you do like. This book is the exception. It exceeded my expectations in recipes and instruction. This is a intermediate or advanced cookbook, but easy to follow. The pictures are…

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