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Download PDF , by Peter Greweling

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, by Peter Greweling

Download PDF , by Peter Greweling

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Product details

File Size: 155875 KB

Print Length: 544 pages

Simultaneous Device Usage: Up to 3 simultaneous devices, per publisher limits

Publisher: Wiley; 2 edition (October 16, 2012)

Publication Date: February 4, 2014

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00I8XF5MY

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Amazon Best Sellers Rank:

#201,292 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

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.

This is the second time I've purchased this book. I used it and others to build my business and have won many awards based on technique I learned from this book. It is a great book to learn the basics and build from there. My first book is full of chocolate and sugar and in pretty poor shape.... so yes, to put it simply, it is a great book. Hopefully, the second book will see the same love! I've included a small sample of my work.

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.

Amazing. The first 100+ pages are pretty heavy in chemistry, but if you can make your way through it then you’re practical understanding and confidence in chocolate making will be through the roof. Note: I’m an avid home cook and have never been able to successfully temper chocolate prior to reading this. I’ve only tried two recipes (but used all three methods of tempering successfully), one I followed exactly and it was SO PERFECTLY balanced (chocolate, caramel, pumpkin and spices). The second one I adapted and while I’m actually just partially through it it’s been very easy to follow and even troubleshoot stress free because of all the additional knowledge you get pre-recipes. I’ve done truffles (setting now) and molded chocolates. After my first recipe my confidence in my understanding and ability to work with chocolate is super high. Though I was super nervous prior to completing it also because of all the chemistry, but don’t worry, it’s totally attainable!

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