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

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

Regular price $390.00 HKD
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When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.

This edition is beautifully illustrated throughout with 250 full-color photographs of ingredients, step-by-step techniques (from tempering chocolate to candying fruit), and finished chocolates and confections. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, and information on packaging and storage.

You'll find chapters on every confectionery type, including cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers, as well as an all-new chapter on American-style layered candy bars. The book includes nearly 200 formulas for classic confections like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. 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 and Confections demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.

DETAILS:

  • Publisher ‏ : ‎ Wiley; 2nd edition (November 6, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 544 pages
  • ISBN-10 ‏ : ‎ 0470424419
  • ISBN-13 ‏ : ‎ 978-0470424414
  • Item Weight ‏ : ‎ 4.47 pounds
  • Dimensions ‏ : ‎ 8.6 x 1.4 x 10.8 inches

LOCAL PICKUP:
In-store pick up is available Monday to Friday between 10am to 8pm and Saturday 8am to 2pm. An email will be sent when your order is ready for pick up. If you’d like to arrange for a specific pick up time, please send us an email at steven@hinitianplantation.com and we will get back to you as soon as possible.

Address:
Unit 6, 12/F Chai Wan Industrial City Phase 1
60 Wing Tai Road, Chai Wan, Hong Kong

HONG KONG:
  • We offer free shipping on all orders over $300 HKD to anywhere in Hong Kong, including outlying islands and Discovery Bay. 
  • For orders less than $300 HKD, we charge a standard delivery fee of $30 HKD.
  • All orders are shipped via SF Express and typically take 2-3 business days to arrive.
  • We make every effort to fulfil orders as quickly as possible, please allow 1-2 days for your order to be processed for shipping (excluding weekends and holidays).
INTERNATIONAL: *temporarily suspended until new year*
  • We offer free shipping on all orders over $600 HKD.
  • A flat rate of $100 HKD will apply to orders under $600 HKD.
  • All orders are shipped via SF Express and typically arrives within 7 to 10 business days.
  • International orders do not include duties or taxes. As the buyer, any taxes and related duties, if any, are your responsibility to pay.
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