Chocolates and Confections: Formula, Theory, and Technique by Peter P. Greweling, The Culinary Institute of America (CIA)

Chocolates and Confections: Formula, Theory, and Technique by Peter P. Greweling, The Culinary Institute of America (CIA)

By Peter P. Greweling, The Culinary Institute of America (CIA)

The complete advisor to chocolate and sweet making for pros and critical domestic cooks

Chocolate and sweet making is extra renowned and obtainable than it has ever been. This ebook combines artisan confectionery recommendations with hassle-free factors of the speculation, technology, and formulation at paintings. basic details contains element functionality and use, chocolate processing, and artisan creation options. pros and residential fanatics will locate formulation and adaptations for beautiful and delectable confections together with dairy-based facilities, crystalline and non-crystalline sugar confectionery, jellies, nut facilities, and aerated confections.

Expanding at the award-winning first version, this new revision presents a similar entire content material, foolproof formulation, and step by step directions readers anticipate, in addition to the very most modern details and guidelines.

  • Revised to incorporate 30 percentage new recipes and formulation, greater than 250 images, and 27 illustrations
  • Features new sections on beginning a qualified bakeshop, packaging and advertising and marketing, and American-style layered sweet bars
  • Written via qualified grasp Baker Peter Greweling, one of many world's most sensible names in confections, and writer of Chocolates and Confections at domestic with The Culinary Institute of America, from Wiley

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

Sample text

The water bath should be warm, not boiling. A boiling water bath not only introduces the hazard of steam but also overheats the chocolate in the bottom of the bowl. Stirring ensures that the chocolate melts evenly without overheating. An alternative method for melting chocolate is the very gentle dry heat of a melter. These devices can be set for the desired temperature, and the chocolate left overnight to melt, without having to be chopped beforehand or stirred while melting—making melters the easiest way to melt large quantities of chocolate.

Periodically throughout the day, the beans are raked in order to expose all their surfaces to the sun and air; at night they are covered either with a roof on wheels or with tarps, to protect them from dewfall. If the climate permits, this method of drying is ideal, as it requires no machinery and no energy source other than the sun, and it dries and cures the beans slowly and evenly, resulting in a superior product. Other methods of drying involve the use of fire for heat, either with or without additional convection.

Criollo cacao is generally regarded as the finest quality, but it is low yielding and prone to damage from disease. Criollo constitutes a very small portion of the world crop; most estimates put it at around 10 percent of the annual cacao harvest. Forastero is a hardier variety that produces better yields but tends to lack the flavor complexities of the Criollo bean. Forastero constitutes the majority of the world’s cacao harvest, approximately 70 percent of the annual production. Trinitario is a hybrid of Criollo and Forastero, a crop that exhibits some of the advantages of each of the parent varieties and makes up some 20 percent of the world harvest.

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