Greweling, Peter P. <br/><br/>
Chocolates and confections :  formula, theory, and technique for the artisan confectioner / 
Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]. 
 - Second edition. 
 - 1 online resource (ix, 534 pages) :  color illustrations. 
<br/><br/>Includes bibliographical references (page 504) and index. 
<br/><br/>Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars. 
<br/><br/><label>ISBN: </label>9781118764879 1118764870 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy.<br/>Confectionery.<br/>Chocolate candy.<br/>Confectionery.<br/>TECHNOLOGY & ENGINEERING / Food Science
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX791  / .G786 2013 
<br/><br/><label>Dewey Class. No.: </label>664/.153