Chocolate and candy making is more
popular and accessible than it has ever been. This book combines
artisan confectionery techniques with straightforward explanations of
the theory, science, and formulas at work. Fundamental information
includes ingredient function and use, chocolate processing, and artisan
production techniques. Professionals and home enthusiasts will find
formulas and variations for gorgeous and delectable confections
including dairy-based centers, crystalline and non-crystalline sugar
confectionery, jellies, nut centers, and aerated confections.
