Acknowledgments vi
Introduction vii
1 Confectionery Ingredients and Equipment 1
2 Cacao and Chocolate 21
3 Packaging and Storage 39
4 Fundamental Techniques 53
5 Cream Ganache 93
6 Butter Ganache 185
7 Noncrystalline Confections 215
8 Crystalline Confections 267
9 Jellies 315
10 Aerated Confections 355
11 Nut Centers 401
12 Candy Bars 455
Appendix A: Sugar Densities 513
Appendix B: Confectionery Work Areas 515
Glossary 518
References 524
Index 525