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Confectionery ingredients and equipment --
Cacao and chocolate --
Packaging and storage --
Fundamental techniques --
Cream ganache --
Butter ganache --
Noncrystalline confections --
Crystalline confections --
Jellies --
Aerated confections --
Nut centers --
Candy bars.
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The comprehensive guide to chocolate and candy making for professionals and serious home cooks 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.
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