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

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

by Peter P Greweling

About this title: The comprehensive guide to chocolate and candy making for professionals and serious home cooks 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 ... read more

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