Download Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Descriptions Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition for Free

Chocolates & Confections, 2e 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.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Sample Recipes from Chocolates and Confections Caramel Shortbread Bars
Click here for the recipe Iced Rosettes
Click here for the recipe Skipping Stones
Click here for the recipe
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredient . CLICK HERE TO DOWNLOAD THIS BOOK FOR FREE