Peter Greweling, Culinary Institute of America

Thermoreversible

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Describes a gel that, once set, can be rewarmed to liquefy and will once again gel upon cooling. Agar and gelatin form thermoreversible gels.

© 2007 All rights reserved. Published by Wiley.