Greweling, Peter. <br/><br/>
Chocolates and confections :  formula, theory, and techniques for the artisan confectioner / 
The Culinary Institute of America, Peter Greweling. 
 - Hoboken, NJ :  Wiley,  c2007. 
 - x, 388 p. :  col. ill. ;  29 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Confectionery ingredients and equipment - Cacao and chocolate - Packaging and storage - Fundamental techniques - Cream Ganache - Butter Ganache - Noncrystalline sugar confections - Crystalline sugar confections - Jellies - Aerated confections - Nut centers. 
<br/><br/><label>ISBN: </label>0764588443 (hbk.) 9780764588440 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy.
<br/><br/><label>Dewey Class. No.: </label>641.3374  / GRE