Chocolate Making

Chocolates and Confections at Home with The Culinary Institute of America

List Price: ~~$34.95~~
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Product Description

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.

Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

Recipe Excerpts from Chocolates and Confections at Home

Marshmallows

Caramel Apples

Sesame-Ginger Truffles

Making Artisan Chocolates

List Price: ~~$24.99~~
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Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

Wilton Chocolate Pro Electric Melting Pot

List Price: ~~$32.99~~
Price: $19.99
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Features:

Removable nonstick pot holds up to 2-1/2 cups at a time; warm and melt modes
Electric pot melts chocolate or Candy Melts confectionery coating in 10 minutes or less
Measures approximately 5-1/2 by 10-1/2 by 8-2/5 inches
No microwave or double-boiler needed; "on" indicator light; drip-free pouring spout

The fast and easy way to melt chocolate & Candy Melts®*! With the Chocolate Pro™ , it's easy to melt large amounts of chocolate or Candy Melts brand confectionery coating in minutes! It's the fast and fun way to mold candies like a pro. Holds 2 1/2 cups Read more...

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

List Price: ~~$65.00~~
Price: $40.31
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Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. Read more...

Making Electronics a Little Prettier

Babble (blog) - Oct 16, 2011

Nicole Balch has been transforming her so-so house into a lovely home and blogging about it at Making it Lovely. She loves stripes, the color pink, and chocolate with peanut butter. She lives in the Chicago area with her husband and two young kids.

Spagnvola Chocolatier's tasty treats

Washington Post - Oct 16, 3741

The owners manage the whole chocolate-making process from farm to store. Spagnvola business partner Justin Brooks shows Liza Broydo, 8, and her siblings roasted cacao nibs in the Spagnvola factory. The shop's jasmine bonbons are both tasty and

Great British Bake Off star suffered food poisoning before show

Sunday Mercury - Oct 16, 2011

“My most difficult week was when we had to make a chocolate roulade. Mine was all cracked and I had a real problem, but I couldn't stop giggling.” Another tough task saw contestants challenged to create an extraordinary tower of profiteroles – called a

Cruise news: Queen Elizabeth a year on and chocolate-making at sea

Mirror.co.uk - Oct 14, 2011

Meanwhile, wine, chocolate and cruising – is there a more mouth-watering combination? Passengers on Thomson Dream travelling to the Caribbean in December can take part in an art of chocolate-making course over eight sessions during a Transatlantic

Cupcake conspiracy: Chocolate & oranges

08.07.11

INDIANAPOLIS - I have a problem. And that problem is the making and the eating of the cupcakes. Especially the eating part. I have no ambition to put myself in rehab over this, because cupcakes are good for you, and good for your soul.

Yes, I realize that a lot of people see cupcakes as the “hip new thing.” I hate to break it to all y’all, but cupcakes are old-timey, and are here to stay.

To quote a very reliable source – myself:

“Why cupcakes? Why not cookies, or cakes or pie? Why not homemade candies? Honestly, there really isn’t an answer except that cupcakes can be so versatile– from sweet to savory; each decorated differently, each with its own personality. With one batch of batter, you can produce multiple flavors and tastes.” – twinkvanwink.tumblr.

Source: WWLP 22News

Chocolate making, a comprehensive treatise on the making of chocolate goods

Creator: Nirvana | 192?

Making Chocolate Candy that Lasts | spanishchef.net

by bilrob

Temperament of Chocolate Candy

The success of your chocolate candy lies on the ability to temper the chocolate . Even in other chocolate delicacies, the importance of tempering the chocolate mixture will never be understated. Chocolate, to begin with, must have a premium quality to it. You can have fun experimenting on different core chocolate materials that you can use for your chocolate candy.

Sometimes, you will find in the market some melted chocolates that are ready for making candy. You can make use of this or do chocolate the hard way and start from the cocoa beans. The good thing about melted chocolates is that you can focus on the making of chocolate candy itself. The making of chocolate from cocoa beans can be very difficult and tedious, and you may be robbed of your energy the moment you decide to do both. By the time that you reach the chocolate candy making aspect, you may have no more gusto or enthusiasm to complete it.

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