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

I use the recipe for Sleeping Beauties (nice copyright avoidance, there) in Peter Greweling's "Chocolates and Confections". It's a great book, highly recommended!

https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419

You might want to get a copy of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - I have the older edition (2007) and it has a section on Fondants and Fudges which includes a dozen several recipes and a great deal of theory. It is full of information. I've made their marshmallow recipe many times for my kids.

The first technique seems to be "brushing." I'm referencing a book on that one:
>A simple method for applying color to molds is to brush the dissolved color or tempered chocolate directly on to a mold.

Obviously oil based solutions only. Mixing flat luster colors (forget the exact name) in tempered cocoa butter or chocolate should work. The seconds technique I'm not sure, might be more brushing. The third technique appears to be airbrushing. Similar theme to the brushing technique. Also look up chocolate decals. They are essentially edible stickers with designs on them for visual flair.

Ahhhh, my condolences, how tragic!

I'm something of a cookbook minimalist, and keep my personal collection pretty concise; I'm quick to give away books if they've been on my shelf too long without much use. I used to be a cookbook hoarder, but I don't have the space for it anymore, lol.

The cookbooks I have on the shelf rn are Season, The Palestinian Table, Arabesque, Afro-Vegan, Donabe, and several Japanese-language cookbooks.

For dessert-related things, I have Baking and Pastry: Mastering the Art and Craft, Chocolates and Confections: Formula, Theory, and Technique, SUQAR, and the Flavor Thesaurus.

Chocolates and Confections by Peter Greweling is an excellent book that covers crystalline/noncrystalline confections as well as the scientific aspect of candy making in good depth. It's not free but it's not that expensive, and is a wealth of formulas, knowledge, and technical details. Great as a reference book.

In terms of types of sweeteners used, the book covers standard sucrose, both refined and unrefined, molasses, glucose syrup, invert sugar, honey, maple syrup, etc. What types of sugars are you working with?

I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.

Bibles

• Baking Bible
  
• Cake Bible
  
• The Pie and Pastry Bible
  
  Bread
  
  
• Beard on Bread
  
• Bread
  
• Bread Baker's Apprentice
  
• Flour Water Salt Yeast
  
• Josey Baker Bread (I just genuinely like this guy tho lol)
  
• All of the Tartine books (just get all of them, Chad is the man when it comes to bread)
  
  Caramels/Candys/Ice Cream
  
  
• Ample hills creamery
  
• Artisan caramels
  
• Chocolates & Confections
  
• The Sweet Book of Candy Making
  
• Sweet Cream And Sugar Cones
  
  Jack of all trades
  
  
• Baked Occasions
  
• Baker's four seasons
  
• Flour
  
• Flour Too
  
• Model Bakery Cookbook
  
• Momofuku Milk Bar
  
• Ovenly
  
  Pastry/Pies
  
  
• The Art of French Pastry (this is one of my all time favorites)
  
• Creative Eclairs (whole set is great for beginners to intermediates)
  
• First Prize Pies
  
  Textbooks
  
  
• Baking and pastry
  
• On Baking
  
  
  I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!

I don't think this is the book you're looking for but it has all of the things you listed, with the exception of cake maybe. I'm a chocolatier and this book is a god-send.

Chocolate & Confections Book

I would recommend, https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419/

Its a very nice book and a great place to begin. The recipes in it are good as well. The book OP mentioned is also good book, but not specifically for chocolate or confections.