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Chocolates and Confections

Appears in

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.

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