The best Chocolate Baking books: Reddit reviews

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You might want to pick up a copy of Chocolates & Confections. It's an industry text. Covers most everything you'd need on professional candy and chocolate making, including confectionery fondant (what you're describing).

You might want to get a copy of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - I have the older edition (2007) and it has a section on Fondants and Fudges which includes ~~a dozen~~ several recipes and a great deal of theory. It is full of information. I've made their marshmallow recipe many times for my kids.

This is my favorite book that I’ve found - lots of scientific explanation & some very solid recipes. https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443?crid=25GLONMA924AY&keywords=chocolates+%26+confections&qid=1538291326&sprefix=chocolates+%26+&sr=8-4&ref=mp_s_a_1_4

The only one I can think of is basically a textbook but has some beautiful pictures. It's "Chocolates and Confections" by Peter Greweling

https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443

I have seen these on Amazon but I don't have them, so I don't know if they are any good. There also appears to be a few other books in the series, so there might be a few options for you.

The Great British Baking Show: Love to Bake

The Great British Baking Show: The Big Book of Amazing Cakes

Are you familiar with the YouTube channel How to Cook That? If you're into baking cakes and desserts, I think you'll really enjoy her content. She also has a recipe book available on Amazon!

That makes sense from a safety perspective, but per the recipe I'm using (from Greweling's Chocolate's and Confections textbook) starting at a higher brix results in a tough final product.

Apparently what occurs during the candying process is that the sugar syrup pulls moisture from the high moisture levels to the low levels in the syrup. At the same time though, a small amount of the sugar syrup solution also gets absorbed into the cells. Starting at the higher brix leads to a more viscous syrup and less syrup being absorbed into the fruit.

If you're looking at the confections side of things, as an obsessive hobbyist I've really enjoined Peter Greweling's Chocolates and Confections.

It's aimed at professional confectioners, and does a very good job of explaining the theory behind working with chocolate and crystalline and non-crystalline confections.

It's a bit expensive, but depending on where you are your local library or university may have a copy or be able to find one for you. Many libraries can borrow books from other libraries for you if they don't have the book you want on their shelves.

Peter greweling makes some great chocolate books. I think maybe have a small section on sculptures Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner https://www.amazon.com/dp/0470424419/ref=cm_sw_r_awdo_V798Y3RZ51JDVZK7RZ98

The main one that I've been using is Peter Greweling's Chocolates and Confections.

I borrowed it from my local library via ILL. I planned to just read it and take notes, but it had so much good info that I ended up holding my nose about the price and buying it.

Well this one is for the White Chocolate Meltaway:

• 800g White chocolate, melted, tempered at 30c/86f

• 200g Coconut fat, melted

• Combine the tempered white chocolate and coconut fat in a stainless-steel bowl.

• Temper by tabling on marble until cool and tempered but still fluid. Spread into the frame. Allow to cool.

There are a few other recipes in the book. Chocolates &amp; confections <- non affiliate link to amazon. fetching long link...

Had another flavour idea: passionfruit. You might try using this - available often at Persia market and some Mexican markets. It is very concentrated and would probably contribute a ton of flavour for a reasonable unit cost. You could probably extend the flavour with some citric acid.

Are you familiar with the book Chocolates and Confections? I have the previous (2007) edition and it has a recipe for Turkish Delight. It is a professional book with quite a bit of science in it. It might be useful for you to review.

It's a fun hobby, I started getting into it about 6 months ago. I learned a lot from the Callebaut youtube videos, from this forum, and from Peter Grewling's book, Chocolates and Confections. I start with tempered chocolate, so I use this simple technique to microwave temper.

Lots of places recommend tons of equipment, but I've been able to get buy with a good digital thermometer, glass bowls (many prefer stainless or plastic), a palate knife, and a silicone mold (although most prefer polycarbonate). Other tools make life easier, but you can get started and get good results with just those tools.

I also had good success getting chocolate from Restaurant Depot. Since the pandemic, they have temporarily waved the membership requirement that requires a business license to shop there. They have Callebaut 811 (semi-sweet, ok flavor, very easy to temper), 823 (milk chocolate, delicious, a little more difficult to temper), and W2 (white chocolate, first white chocolate I've had that wow-ed me, slightly more difficult to temper). All of the bags in my region are ~$28 for a 5.5 lb bag.

Ann Reardon, a food scientist and pastry chef, is releasing her first cookbook in June. She has a wonderful YouTube channel called “How To Cook That” and gives fantastic tips on how to make things turn out the way they’re supposed to. I highly recommend her for this kind of thing.

It won’t work because incorporating air into marshmallows relies on hot sugar syrup during the initial whipping. In other lower temperature applications like glazes you can re-melt and reset gelatin, but not here. I recommend this book if you want a good overview of confectionary science :) https://www.amazon.com/dp/0470424419/ref=cm_sw_r_cp_awdb_btf_t1_0KSLFb2NQYXB7?_encoding=UTF8&amp;psc=1

That looks fabulous! I hope it tasted as good as it looks!

But, damn! That cookbook isn't available in the US until December. :(

The Great British Baking Show: Love to Bake

Left to right: - Apricot honey nuts - Cinnamon ganaches - Cherry blossoms - Salted caramels - Coconut candies - Pecan buttercrunch - Pillow mints - Candied orange peel

All recipes from Peter Greweling's Chocolates and Confections, which is an amazing resource.

Is this the famous recipe by Marcel Desaulniers? That cake is so complicated, has so many different layers & types of chocolate, he recommends you make it over a 3 day period.

You have great basics! I'm a huge fan of European foods. Most my books are of French, Italian, German, Austrian, and Spanish flare. I do however know one book that I love to use. It's sort of a dessert/chocolate cookbook. Try getting your hands on The Mast Brothers Chocolate by Michael and Rick Mast. It primarily a chocolate cookbook but also contains recipes for mole sauce and coq au win. It teaches you how to temper chocolate, what part of the bean it's from, and whole bunch of "good to knows." The book does a great job at incorporating chocolate into recipes you wouldn't think of.

Agreed, her blog is amazing! Have you checked out her cookbook? I'm on the fence...I already have too many cookbooks, but I like how her recipes aren't that bad for you!

Non-mobile: http://www.amazon.com/dp/0764588443/ref=mp_s_a_1_2?qid=1427249091&amp;sr=8-2&amp;keywords=confections&amp;pi=AC_SY200_QL40&amp;dpPl=1&amp;dpID=41aoftm6jBL&amp;ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

It's almost a perfect blend of both. Imagine the edges of a batch of brownies, but firmer and a bit chewy. I think that highly depends on the type of brownies you are making (anything that calls for a double boiler to melt chocolate = AWESOME)

The BEST cheesecake recipe that I have personally ran into is in this book

http://www.amazon.com/Death-Chocolate-Last-Consuming-Passion/dp/0847815641