Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P Greweling and The Culinary Institute of America

  • Liqueur ganache (page 116)

    from Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner Chocolates & Confections by Peter P. Greweling and The Culinary Institute of America

    • Categories: Candy / sweets
    • Ingredients: heavy cream; glucose; dark chocolate; spirits of your choice
    show

  • Show all Recipes...

Notes about this book

Notes about Recipes in this book

  • Marshmallows

    • cespitler on November 03, 2012

      This is my go to recipe for marshmallows. It always feels like a weird science experiment and there's always a moment when I think that it's not going to come together, but it always does. They turn our beautifully. I often use pomegranate molasses with a drop of red food coloring and always get rave reviews. The coffee flavor is pretty great, too.

  • Marshmallows

    • cespitler on November 03, 2012

      This is my go to recipe for marshmallows. It always feels like a weird science experiment and there's always a moment when I think that it's not going to come together, but it always does. They turn our beautifully. I often use pomegranate molasses with a drop of red food coloring and always get rave reviews. The coffee flavor is pretty great, too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1118810007
  • ISBN 13 9781118810002
  • Published Aug 09 2013
  • Format eBook
  • Page Count 544
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Wiley
  • Imprint Wiley


Other cookbooks by this author