Label
All
0
Clear all filters

Chocolates and Confections

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
This chapter introduces principles and techniques involved with working with chocolate and sugar. These techniques are used to make ganaches, gianduja, caramels, candied fruit, fondant, marzipan, and gelées, as well as aerated, molded, and deposited candies, chocolates, and other confections.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title