Chocolates and Confections

The IACP Award-winning textbook that trains professional chocolatiers and confectioners, now in its expanded second edition. Greweling covers the complete theory and technique of artisan confectionery with scientific rigor and 250 full-color instructional photographs.

Why Start Here

This is Greweling’s defining work, and it remains the most comprehensive reference on chocolate and confectionery available. It covers every category of confection: cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, nut centers, and layered candy bars. The approach is formula-based, meaning you learn the underlying principles and can adapt or create your own confections.

What to Expect

A 544-page hardcover that serves as both textbook and reference manual. This is not a casual weekend baking book. The writing is precise and assumes a willingness to engage with food science. The photography is instructional, showing exact stages of each technique. Best suited for the dedicated maker who wants professional-level understanding of how chocolate and confections work.