Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Fantastic book with detailed instructions. Was looking for a recipe book with a wide range of recipes and this delivered.I do have to reduce the quantities as not a professional kitchen and couldn’t eat all that chocolate, however it’s a small price to pay for such a good range of recipes.

I have just purchased this edition of Greweling's brilliant book as my old copy has walked - it is the only book you will every need for confectionery whether you are a professional or an enthusiastic home cook. Everything is in there: all you would ever want to know about chocolate; aerated confections; jellies - you name it - and all written in the clear and logical style of a master craftsman. The recipes just lend themselves to your own innovations and I'm sure your copy will end up as battered, smeared and scribbled upon as my old copy was (still very upset about its loss...).

I am so glad I bought this book. It goes into the science about tempering in a way that is easy to understand. I haven't had an issue since. Lovely pictures and descriptions about many techniques. Definitely worth the outlay.

For anyone thinking of taking up making bonbons as a hobby or a career. This book is a must, not only with recipes but step by step in how to do things as well as lists of what went wrong if something does. I was impressed with every page in this book.

I love this book from the first to the last page! at the first pages you learn all about the chocolate, how to it's made, what to expect from each kind of chocolate, how it's made and with what, how to handle it, and a lot more. And then you get a wide choice of recipes all with chocolate.Best chocolate book that i have, and i have quite a few.

Excellent textbook that ages quite well. Just few notes after a day with the book.. It would use updated edition with more photos of techniques, new ganache recipes (there's not enough), more specific topics like water activity calculation, shelf life, substituting different % chocolate in recipes (recipes says just Dark/milk/white chocolate - most new books guide on how much of 55/65/70% chocolate to use) and so on (the book is VERY vague about using variety of couverture chocolates available today), great drawback is a lack of praline (hazelnut paste, spreads, sauces) topic and recipes. This book is also linguisticly weirdly American (stormies, mimosas, habanos, rob roys?, yankee pralines, etc), and would be great to see more classic European style chocolates. Lack of flavour pairing is also a vreat shame - why not to include flavour wheel with spices, herbs, liqueurs, fruits for inspiration to create own chocolates? I think it is slightly better on confectionery topic, for everything chocolate Wybauw's Chocolate Gold is absolutely better. The Chocolatier's Kitchen (Callebaut) and Chocolate by Ramon Morato would be another slightly better options on chocolate for professionals.

Excellent comprehensive book. Well worth the struggle I had getting hold of it!! It’s creative and technically detailed

Being a chef, I love baking and trying new recipes and I have wowed guests by making homemade "candy bars". So far all the recipes have worked out really well and I have tried about 30% of the recipes already! Great if you have a sweet tooth!