Chocolates and confections : formula, theory, and technique for the artisan confectioner /
Greweling, Peter P.
Culinary Institute of America.
Hoboken, N.J. : John Wiley & Sons,
c2013.
Includes bibliographical references (p. 504) and index.
Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.
Chocolate candy.
Confectionery.