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Chocolates and Confections:  Formula, Theory and Techniques for the Artisan Confectioner 

Author: Peter P. Greweling



A "must have" for aspiring chocolatiers this book is best described as the definitive candy making bible.  Authorative, comprehensive and interesting, Greweling helps you master the techniques of working with chocolate, and provides great trouble-shooting tips galore.  Well worth the price for those who want to delve into chocolate for profession or passion.