Greweling Peter P. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Wiley, 2012. — 534 p.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.