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

I love making chocolates. I was first introduced to shelled chocolates in baking and pastry school. We didn’t spend a lot of time on them. I fell in love. I have been doing some research on my own to finally but my dreams into action . Of course before getting started I wanted to know about everything. The different types of sugars, water content , shelf life, temperatures and so much more. After reading some of the reviews I decided this was it. I am so happy with the purchase. It was delivered exactly when stated. In pristine condition. Upon opening the book , I was flabbergasted at the amount of information. I have not started to read it , I only received it yesterday. I am so excited to get started. If you’re on the fence about spending the $50 don’t be. It’s so worth it. It is going to save me a lot of time because it’s comprehensive and easy to read, learn and understand. Love , love , love the book. My best investment to date.

This book is not for just enjoyment but also scientific and detailed. You can learn a lot of professional techniques from this book.

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 using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.The book also included suggested equipment and a brief explanation of some of the tools and why they were important.The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.

This is a culinary textbook with background and how-to, written for intermediate to advanced skill level and professionals. Beautiful production value with photographs, illustrations, solid binding and heavy paper. Probably weighs >5#.Introduction section includes handy lists specify basic and advanced tools and equipment targeted to daily/hourly production volume; recommended shop layout, and process flow diagrams. Love the background and science on ingredients, their function/role in confection, and source information. If you’re really into the textbook approach, it’s a great book by an experienced professional who teaches other professionals how to do this (for a living!). A challenge for some may be needing an assistant (teacher) to assist in the practice of some recipes and techniques. Mise!...gotta keep mise en place!Oh, the marshmallows, oh my. And the relatively easy meltaways (mint, peanut butter). Mmm!I’m an advanced hobbyist, love cooking and reading cookbooks, and this is almost too much for me. (Almost.) This is way (way, way!) more than a hobbyist or dabbler needs. If you don’t have much experience in confection-making, I highly recommend Liddabit Sweets Candy Cookbook - Gutman/King) But if you like to learn and appreciate pushing yourself and your skills, this is fantastic!

Thorough and well written

This is an absolutely beautiful book. For my purposes, it would be a coffee table book because the pictures are gorgeous. However, the information is aimed at people who want to start a candymaking business and have access to or are willing to purchase major equipment and countless necessary tools. This is not for someone who wants to make pretty chocolates out of their own kitchen. I give the book 5 stars because on its own merits, it would be an invaluable resource for someone wanting to go all in on chocolate making.

The book shipped fast. The book is thick and has a lot of recipes!!!!The thing which I did not like is the words are small and being printed with light dark ink...I am gonna update if I tried a recipe.

This is the book to end all chocolate books! The only downside (very minor in my option) is that it is written for a professional kitchen, so the recipes are large but easily scaled. The information in this book has helped me immensely.