---
product_id: 48537967
title: "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner"
price: "฿6956"
currency: THB
in_stock: true
reviews_count: 13
url: https://www.desertcart.co.th/products/48537967-chocolates-and-confections-formula-theory-and-technique-for-the-artisan
store_origin: TH
region: Thailand
---

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

**Price:** ฿6956
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- **How much does it cost?** ฿6956 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/48537967-chocolates-and-confections-formula-theory-and-technique-for-the-artisan)

## Best For

- Customers looking for quality international products

## Why This Product

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## Description

Buy Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2 by Greweling, Peter P., The Culinary Institute of America (CIA) (ISBN: 9780470424414) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Excitant mix of recipes - Fantastic book with detailed instructions. Was looking for a recipe book with a wide range of recipes and this delivered. I do have to reduce the quantities as not a professional kitchen and couldn’t eat all that chocolate, however it’s a small price to pay for such a good range of recipes.
Review: Simply the only book you will ever need - I have just purchased this edition of Greweling's brilliant book as my old copy has walked - it is the only book you will every need for confectionery whether you are a professional or an enthusiastic home cook. Everything is in there: all you would ever want to know about chocolate; aerated confections; jellies - you name it - and all written in the clear and logical style of a master craftsman. The recipes just lend themselves to your own innovations and I'm sure your copy will end up as battered, smeared and scribbled upon as my old copy was (still very upset about its loss...).

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 78,923 in Books ( See Top 100 in Books ) 80 in Gourmet Food & Drink 211 in Puddings & Desserts 718 in Food & Travel Writing |
| Customer reviews | 4.8 4.8 out of 5 stars (720) |
| Dimensions  | 22.61 x 3.56 x 27.94 cm |
| Edition  | 2nd |
| ISBN-10  | 0470424419 |
| ISBN-13  | 978-0470424414 |
| Item weight  | 2.43 kg |
| Language  | English |
| Print length  | 544 pages |
| Publication date  | 4 Jan. 2013 |
| 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)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excitant mix of recipes
*by E***S on 12 August 2022*

Fantastic book with detailed instructions. Was looking for a recipe book with a wide range of recipes and this delivered. I do have to reduce the quantities as not a professional kitchen and couldn’t eat all that chocolate, however it’s a small price to pay for such a good range of recipes.

### ⭐⭐⭐⭐⭐ Simply the only book you will ever need
*by A***Y on 6 February 2014*

I have just purchased this edition of Greweling's brilliant book as my old copy has walked - it is the only book you will every need for confectionery whether you are a professional or an enthusiastic home cook. Everything is in there: all you would ever want to know about chocolate; aerated confections; jellies - you name it - and all written in the clear and logical style of a master craftsman. The recipes just lend themselves to your own innovations and I'm sure your copy will end up as battered, smeared and scribbled upon as my old copy was (still very upset about its loss...).

### ⭐⭐⭐⭐⭐ Great book
*by M***S on 25 November 2019*

I am so glad I bought this book. It goes into the science about tempering in a way that is easy to understand. I haven't had an issue since. Lovely pictures and descriptions about many techniques. Definitely worth the outlay.

## 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 Thailand*
*Store origin: TH*
*Last updated: 2026-02-21*