Chocolates and confections : at home with the Culinary Institute of America
Peter P. Greweling.
Hoboken, N.J. : John Wiley & Sons, c2010.
The home candy maker's guide to creating stunning chocolates and confectionsChocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality EducatorChocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
Chocolate fortunes : the battle for the hearts, minds, and wallets of China's consumers
Lawrence L. Allen ; foreword by Ángel Cabrera.
New York : American Management Association, c2010.
As anyone who has ever perused a Chinese restaurant menu knows, chocolate is foreign to traditional Chinese cuisine. In this publication of the American Management Association, a former executive with two of the major chocolate companies working to secure a toehold in this huge potential market provides an insider look at the marketing challenges and strategies to entice China's new consumer class. Annotation c2010 Book News, Inc., Portland, OR (booknews.com)
Reese's peanut butter cups : the untold story
Andrew Richard Reese.
New York : iUniverse, c2008.
There have been many famous inventors over the years, such as Benjamin Franklin and Thomas Edison. Then there is that other guy... People often wonder who invented the famous REESE's Peanut Butter Cups. This book is written by the Grandson of H.B. Reese, founder of the REESE'S Peanut Butter Cups. No other document contains the amount of detail and accurate accounting of H.B. Reese's entire life than this historical book. Do you want to know how the famous REESE'S Peanut Butter Cups were really invented? H.B. Reese's family legacy has been uniquely captured in this book.
Making artisan chocolates : flavor-infused chocolates, truffles, and confections
Andrew Garrison Shotts ; photography by Madeline Polss ; foreword by Nick Malgieri.
Gloucester, Mass. : Quarry Books, c2007.
Once only accessible to pastry chefs and candy makers, high-end domestic and imported chocolates can now be purchased from specialty stores. "Making Artisan Chocolates" shows how to recreate unexpected flavors through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies, and liquors.
There are plenty of places to satisfy your sweet tooth in St. Louis and make you feel again like a kid in the candy store. Think back to younger days as your eyes gaze over the long glass candy counter, looking at the hand crafted confectionaries.
The oldest soda fountain restaurant in St. Louis is the Crown Candy Kitchen. Their signature candy is Heavenly Hash; marshmallows hand-dipped in chocolate and covered with chocolate covered pecans. The chocolate Easter Monkey is a best seller in the spring. The art of candymaking has been passed down through three generations.
One of the few candy makers across the nation that still hand disp fruits and nuts is Bissinger's Handcrafted Chocolatier. A popular treat is the molasses caramel lollipop; molasses caramel covered in chocolate. The recipes for these confections were brought over from France.
Switzer’s Licorice began making delicious licorice in 1888 on what is now known as Laclede's Landing.
Unfortunately in 2006 parts of the original building were destroyed in a windstorm and the building was too unstable to be saved. Luckily Switzer's Licorice is still produced and can be bought in stores throughout St. Louis.
In the fall St. Louisans wait for the Bionic Apple at Merb's Candies. A large Jonathan apple dipped in creamy caramel that can be rolled in pecans, dipped in chocolate or eaten as is. They have an original treat called Twiggy - homemade marshmallow mixed with coconut and chocolate.
Look for novelty candy at the Chocolate Chocolate Chocolate Company. They offer over 500 molded novelties from award ribbons to violins, in all sizes. You can join the Bark of the Month where, depending on the month, a thin layer of chocolate is mixed with almonds, pecans or cashews.
Whatever your chocolate delight is - milk, dark or white chocolate, dipped with fruit or nuts, or molded there are plenty of places nearby to satisfy your sweet tooth.
Article by: St. Louis Public Library staff