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Chocolates & Confections, 2nd Edition
The Culinary Institute of America

Chocolates & Confections, 2nd Edition

$39.00 $65.00

Chocolates & Confections, 2nd Edition 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, 2nd Edition offers the tools and techniques for professional mastery.

Look Inside! Sample Page Download Here.


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