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

by Peter Greweling and Culinary Institute of America


Aimed at home cooks and seasoned pros, this sweet and accessible selection from baking professor Peter Greweling pairs the fundamentals of confection-crafting with foolproof formulas, leaving readers to sample a wide range of desserts, including crystalline sugar creations, aerated candies, jellies, and more.

from the publisher

Chocolates & Confections offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections…. Chocolates & Confections offers the tools and techniques for professional mastery.

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Original Publisher
John Wiley & Sons
Date of publication

Recommended by

Erin Jeanne McDowell

Cook, food writer and food stylist

Candy making has never been one of my strongest skills, which is why I couldn't live without this invaluable source. It has everything you need to know, and then some. It has led me to greater, more consistent successes with everything from truffles to caramels to taffy.

Claire Clark

Pastry chef

An amazing book of chocolate creations, all the recipes work and are laid out with technical instructions that are easy to follow. Nothing is left unexplained. Simply the best chocolate book ever.

Darren Purchese

Chef and owner, Burch & Purchese Sweet Studio

Everything you need to know on the subject of confectionary and chocolate making. Great working recipes and detailed techniques and methodology as well as troubleshooting.

Jeffrey Hamelman

Bakery Director, King Arthur Flour Company