Working with chocolates is undergoing a renaissance.  Specialist chocolate shops are springing up and at Wickedfood cooking school, chocolate cooking classes are extremely popular.  So it was, with great anticipation that we received Peter  Greweling's monumental book – Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of Chocolates and Confection.

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.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates and Confections provides  illustrated step-by-step guidance on technique, from tempering chocolat

e to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.

Chocolates and Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers.

This book is a must for anyone serious about making chocolates and confectionery, highly recommended by Wickedfood cooking school .

For a few delicious candy recipes, click here. See also a recipe of the week for a decadent chocolate truffle recipe

Interested in buying this book? visit – Red Pepper Books – The South African online bookshop, they are able to offer you great prices on any book you are looking for.

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studio. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – teambuilding cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.