Chocolates and Confections

The textbook that professional chocolatiers and confectioners learn from, written by Peter Greweling, a Certified Master Baker and professor at the Culinary Institute of America. This IACP Award-winning book covers the complete theory and technique of artisan confectionery with scientific precision and 250 full-color photographs.

Why Consider This One

If you have already mastered the basics and want to take your chocolate work to a professional level, this is the reference you need. Greweling explains the science behind every technique: why crystallization matters in tempering, how moisture content affects ganache texture, what happens at each stage of sugar cooking. The book covers every category of confection, from cream and butter ganache to noncrystalline and crystalline sugar work, jellies, aerated confections, nut centers, and American-style layered candy bars.

This is not a beginner book. It assumes a level of comfort in the kitchen and a willingness to learn the underlying chemistry. But for the serious home chocolatier who wants to understand why things work (not just follow recipes), it is unmatched.

What to Expect

A 544-page hardcover that functions as both textbook and reference manual. The second edition (2012) expanded significantly on the first, adding new chapters and techniques. The photography is instructional rather than decorative, showing you exactly what each step should look like. You will learn formulas rather than just recipes, which means you can adapt and create your own confections once you understand the principles. Best suited for someone who has already made truffles and bonbons and wants to understand the craft at a deeper level.