About the Techniques

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
The majority of the techniques represented in this book are traditional for the confections in which they are used. In a few cases, I have applied theory and altered the technique for the sake of quality, efficiency, or both. Each technique is followed by the theory behind it, which is essentially an explanation of why each step in the technique is important and what the avoidable pitfalls are.
Excellence in artisan confectionery rests in the triumvirate of formulas, theory, and techniques; any confectioner needs knowledge in all of these areas to be consistently successful. I trust that the information in this book will supply a sound foundation in these three foundations for anyone who cares to use it, regardless of his or her experience or goals.