---
product_id: 1278920
title: "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner"
price: "₨2413"
currency: SCR
in_stock: true
reviews_count: 10
url: https://www.desertcart.sc/products/1278920-chocolates-and-confections-formula-theory-and-technique-for-the-artisan
store_origin: SC
region: Seychelles
---

# Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

**Price:** ₨2413
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- **What is this?** Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- **How much does it cost?** ₨2413 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/1278920-chocolates-and-confections-formula-theory-and-technique-for-the-artisan)

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## Why This Product

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## Description

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Review: THE chocolate book to buy to learn about chocolate making - I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it. Why? It's a comprehensive 4 in 1 book: 1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent). 2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars? 3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it? 4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more. The book also included suggested equipment and a brief explanation of some of the tools and why they were important. The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes. In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
Review: Exactly what I was looking for - I love making chocolates. I was first introduced to shelled chocolates in baking and pastry school. We didn’t spend a lot of time on them. I fell in love. I have been doing some research on my own to finally but my dreams into action . Of course before getting started I wanted to know about everything. The different types of sugars, water content , shelf life, temperatures and so much more. After reading some of the reviews I decided this was it. I am so happy with the purchase. It was delivered exactly when stated. In pristine condition. Upon opening the book , I was flabbergasted at the amount of information. I have not started to read it , I only received it yesterday. I am so excited to get started. If you’re on the fence about spending the $50 don’t be. It’s so worth it. It is going to save me a lot of time because it’s comprehensive and easy to read, learn and understand. Love , love , love the book. My best investment to date.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #74,679 in Books ( See Top 100 in Books ) #13 in Chocolate Baking #25 in Confectionary Desserts #69 in Food Science (Books) |
| Customer Reviews | 4.8 4.8 out of 5 stars (747) |
| Dimensions  | 8.9 x 1.4 x 11 inches |
| Edition  | 2nd |
| ISBN-10  | 0470424419 |
| ISBN-13  | 978-0470424414 |
| Item Weight  | 5.35 pounds |
| Language  | English |
| Print length  | 544 pages |
| Publication date  | November 6, 2012 |
| Publisher  | Wiley |

## Images

![Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Image 1](https://m.media-amazon.com/images/I/71DDXI0QlKL.jpg)
![Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Image 2](https://m.media-amazon.com/images/I/91TGFh6IbQL.jpg)
![Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Image 3](https://m.media-amazon.com/images/I/71Dake4dOeL.jpg)
![Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Image 4](https://m.media-amazon.com/images/I/81dFN+RLXfL.jpg)
![Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Image 5](https://m.media-amazon.com/images/I/3186Pw2NSxL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ THE chocolate book to buy to learn about chocolate making
*by P***N on September 22, 2013*

I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it. Why? It's a comprehensive 4 in 1 book: 1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent). 2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars? 3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it? 4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more. The book also included suggested equipment and a brief explanation of some of the tools and why they were important. The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes. In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.

### ⭐⭐⭐⭐⭐ Exactly what I was looking for
*by L***Y on December 2, 2024*

I love making chocolates. I was first introduced to shelled chocolates in baking and pastry school. We didn’t spend a lot of time on them. I fell in love. I have been doing some research on my own to finally but my dreams into action . Of course before getting started I wanted to know about everything. The different types of sugars, water content , shelf life, temperatures and so much more. After reading some of the reviews I decided this was it. I am so happy with the purchase. It was delivered exactly when stated. In pristine condition. Upon opening the book , I was flabbergasted at the amount of information. I have not started to read it , I only received it yesterday. I am so excited to get started. If you’re on the fence about spending the $50 don’t be. It’s so worth it. It is going to save me a lot of time because it’s comprehensive and easy to read, learn and understand. Love , love , love the book. My best investment to date.

### ⭐⭐⭐⭐⭐ Thoroughly Impressed
*by B***F on January 18, 2017*

This was an amazing cookbook. I don't say that lightly. I was genuinely and delightfully surprised that I really want to & will make ALL the recipes in this book in the coming months/years. Usually in cookbooks there are a great many recipes you pass over and don't want to make - you buy the book for the few that you do like. This book is the exception. It exceeded my expectations in recipes and instruction. This is a intermediate or advanced cookbook, but easy to follow. The pictures are beautiful. The photos help you see what the end product will look like. This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.

## Frequently Bought Together

- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
- The Art of the Confectioner: Sugarwork and Pastillage

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-02-21*