Manufacturer Part Number: NIB228
Chocolate and candy making is more popular and accessible than it has ever been.
This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques.
Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Expanding on the first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.
NOTE: The item will ship directly from Belgium, and the recipient of an international shipment may be subject to such import taxes, customs duties and fees, which are levied once a shipment reaches the recipient's country. Additional charges for customs clearance must be fulfilled by the recipient; Opentip has no control over these charges, nor can Opentip predict what they may be.
Attention CA Residents: Prop 65 Warning
WARNING:
This product can expose you to chemicals which are known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, go to
www.p65warnings.ca.gov.