Description:
Editorial Reviews
Reviews:
5.0 out of 5 stars Exactly what I was looking for
I love making chocolates. I was first introduced to shelled chocolates in baking and pastry school. We didn’t spend a lot of time on them. I fell in love. I have been doing some research on my own to finally but my dreams into action . Of course before getting started I wanted to know about everything. The different types of sugars, water content , shelf life, temperatures and so much more. After reading some of the reviews I decided this was it. I am so happy with the purchase. It was delivered exactly when stated. In pristine condition. Upon opening the book , I was flabbergasted at the amount of information. I have not started to read it , I only received it yesterday. I am so excited to get started. If you’re on the fence about spending the $50 don’t be. It’s so worth it. It is going to save me a lot of time because it’s comprehensive and easy to read, learn and understand. Love , love , love the book. My best investment to date.
5.0 out of 5 stars THE chocolate book to buy to learn about chocolate making
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive 4 in 1 book:1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.The book also included suggested equipment and a brief explanation of some of the tools and why they were important.The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
5.0 out of 5 stars Brilliant and formidable
This is a culinary textbook with background and how-to, written for intermediate to advanced skill level and professionals. Beautiful production value with photographs, illustrations, solid binding and heavy paper. Probably weighs >5#.Introduction section includes handy lists specify basic and advanced tools and equipment targeted to daily/hourly production volume; recommended shop layout, and process flow diagrams. Love the background and science on ingredients, their function/role in confection, and source information. If you’re really into the textbook approach, it’s a great book by an experienced professional who teaches other professionals how to do this (for a living!). A challenge for some may be needing an assistant (teacher) to assist in the practice of some recipes and techniques. Mise!...gotta keep mise en place!Oh, the marshmallows, oh my. And the relatively easy meltaways (mint, peanut butter). Mmm!I’m an advanced hobbyist, love cooking and reading cookbooks, and this is almost too much for me. (Almost.) This is way (way, way!) more than a hobbyist or dabbler needs. If you don’t have much experience in confection-making, I highly recommend Liddabit Sweets Candy Cookbook - Gutman/King) But if you like to learn and appreciate pushing yourself and your skills, this is fantastic!
5.0 out of 5 stars Thoroughly Impressed
This was an amazing cookbook. I don't say that lightly. I was genuinely and delightfully surprised that I really want to & will make ALL the recipes in this book in the coming months/years. Usually in cookbooks there are a great many recipes you pass over and don't want to make - you buy the book for the few that you do like. This book is the exception. It exceeded my expectations in recipes and instruction. This is a intermediate or advanced cookbook, but easy to follow. The pictures are beautiful. The photos help you see what the end product will look like.This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.
5.0 out of 5 stars Look no further
This is the book to end all chocolate books! The only downside (very minor in my option) is that it is written for a professional kitchen, so the recipes are large but easily scaled. The information in this book has helped me immensely.
4.0 out of 5 stars great recipe book
Book is great but it came in less than perfect condition. I had to do a little repair work on it myself. This cook book is more of a culinary textbook that will help you refine your techniques. Learn to make delicious confections like a real chef with this little darling. I often curl up with this book and "study".
The book is damaged! We returned the book. And we ordered a new book!
The book is damaged! We returned the book. And we ordered a new book!
Un manuale molto interessante
Chocolate&Confections è un ottimo manuale per aprire gli orizzonti di chi già si occupa prevalentemente della lavorazione del cioccolato.Naturalmente è un manuale per chi è già esperto, ma soprattutto traccia una significativa demarcazione tra la cioccolateria americana e quella europea nell'uso degli zuccheri.Per un riferimento e delucidazioni sul libro mi potete contattare liberamente: pppbpasca@gmail.com
lots of information
Loooove!!!!I've made about 25% of the recipes so far. Yumm, double yumm!
Très explicatif
Très beau livre, les explications sont très claires et précises. J’ai pu réaliser quelques recettes déjà. Je suis très contente.
Excelente libro
El libro es excelente, lo único malo fue que el paquete llego muy maltratado (como si lo hubieran intentado abrir)
Visit the Wiley Store
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
AED37707
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Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
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All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
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Visit the Wiley Store
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
AED37707
Quantity:
Order today to get by 7-14 business days
This item qualifies for free delivery
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
Reviews:
5.0 out of 5 stars Exactly what I was looking for
I love making chocolates. I was first introduced to shelled chocolates in baking and pastry school. We didn’t spend a lot of time on them. I fell in love. I have been doing some research on my own to finally but my dreams into action . Of course before getting started I wanted to know about everything. The different types of sugars, water content , shelf life, temperatures and so much more. After reading some of the reviews I decided this was it. I am so happy with the purchase. It was delivered exactly when stated. In pristine condition. Upon opening the book , I was flabbergasted at the amount of information. I have not started to read it , I only received it yesterday. I am so excited to get started. If you’re on the fence about spending the $50 don’t be. It’s so worth it. It is going to save me a lot of time because it’s comprehensive and easy to read, learn and understand. Love , love , love the book. My best investment to date.
5.0 out of 5 stars THE chocolate book to buy to learn about chocolate making
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive 4 in 1 book:1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.The book also included suggested equipment and a brief explanation of some of the tools and why they were important.The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
5.0 out of 5 stars Brilliant and formidable
This is a culinary textbook with background and how-to, written for intermediate to advanced skill level and professionals. Beautiful production value with photographs, illustrations, solid binding and heavy paper. Probably weighs >5#.Introduction section includes handy lists specify basic and advanced tools and equipment targeted to daily/hourly production volume; recommended shop layout, and process flow diagrams. Love the background and science on ingredients, their function/role in confection, and source information. If you’re really into the textbook approach, it’s a great book by an experienced professional who teaches other professionals how to do this (for a living!). A challenge for some may be needing an assistant (teacher) to assist in the practice of some recipes and techniques. Mise!...gotta keep mise en place!Oh, the marshmallows, oh my. And the relatively easy meltaways (mint, peanut butter). Mmm!I’m an advanced hobbyist, love cooking and reading cookbooks, and this is almost too much for me. (Almost.) This is way (way, way!) more than a hobbyist or dabbler needs. If you don’t have much experience in confection-making, I highly recommend Liddabit Sweets Candy Cookbook - Gutman/King) But if you like to learn and appreciate pushing yourself and your skills, this is fantastic!
5.0 out of 5 stars Thoroughly Impressed
This was an amazing cookbook. I don't say that lightly. I was genuinely and delightfully surprised that I really want to & will make ALL the recipes in this book in the coming months/years. Usually in cookbooks there are a great many recipes you pass over and don't want to make - you buy the book for the few that you do like. This book is the exception. It exceeded my expectations in recipes and instruction. This is a intermediate or advanced cookbook, but easy to follow. The pictures are beautiful. The photos help you see what the end product will look like.This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.
5.0 out of 5 stars Look no further
This is the book to end all chocolate books! The only downside (very minor in my option) is that it is written for a professional kitchen, so the recipes are large but easily scaled. The information in this book has helped me immensely.
4.0 out of 5 stars great recipe book
Book is great but it came in less than perfect condition. I had to do a little repair work on it myself. This cook book is more of a culinary textbook that will help you refine your techniques. Learn to make delicious confections like a real chef with this little darling. I often curl up with this book and "study".
The book is damaged! We returned the book. And we ordered a new book!
The book is damaged! We returned the book. And we ordered a new book!
Un manuale molto interessante
Chocolate&Confections è un ottimo manuale per aprire gli orizzonti di chi già si occupa prevalentemente della lavorazione del cioccolato.Naturalmente è un manuale per chi è già esperto, ma soprattutto traccia una significativa demarcazione tra la cioccolateria americana e quella europea nell'uso degli zuccheri.Per un riferimento e delucidazioni sul libro mi potete contattare liberamente: pppbpasca@gmail.com
lots of information
Loooove!!!!I've made about 25% of the recipes so far. Yumm, double yumm!
Très explicatif
Très beau livre, les explications sont très claires et précises. J’ai pu réaliser quelques recettes déjà. Je suis très contente.
Excelente libro
El libro es excelente, lo único malo fue que el paquete llego muy maltratado (como si lo hubieran intentado abrir)
Similar suggestions by Bolo
More from this brand
Similar items from “Chocolate”
Share with
Or share with link
https://www.bolo.ae/products/U0470424419