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

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.

Those look perfect. I can see how lovely the snap will be when bitten into.

When I was playing with chocolate, this was my go-to guide: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner https://www.amazon.com/dp/0764588443

Ed: just noticed there is a newer edition.

I was taught by Peter Greweling, who is a god among men. His book for artisan confectioners was so successful among home enthusiasts, that he wrote a version just for them. I haven't actually read the home version, but the artisan version is a constant reference for me.

As for the difference with the marble slab (tabling, as it's called), there is a fairly precise procedure of heat, cool (on the marble), agitate (still on the marble), re-heat ever-so-slightly... overkill, usually, but it lets decorations like this hold up indefinitely, even when warm. The freezer will set the chocolate, but it's still a stop-gap solution, as the crystals that form are the unstable type, and the chocolate will go soft at room temperature.

I like talking about chocolate.

Ahahah tempering is absolutely necessary if you want any kind of molded chocolate. I've been a chocolatier for 4ish years & I've worked in some excellent kitchens with great equipment & also some truly ghetto places. Follow tempering instructions from a trusted website or (better yet) a confectionery book that's gone through editors & stuff. (I like this one! http://www.amazon.com/gp/aw/d/0764588443/ref=mp_s_a_1_2?qid=1427249091&sr=8-2&keywords=confections&pi=AC_SY200_QL40&dpPl=1&dpID=41aoftm6jBL&ref=plSrch) after your chocolate is tempered, stick it in the fridge until it's matte rather than shiny, then pull it out & stick it in front of a fan in a well ventilated area. The air moving helps it cool evenly & you don't risk condensation damage by leaving it in too cool a place. (Your ideal temperature is actually 55 degrees)

Tempering Chocolate is a pain in the patoot! My boyfriend and I have a really great book on it that describes the process super well. I recommend it.

http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&qid=1348948782&sr=8-1&keywords=chocolates+confections

Non-mobile: http://www.amazon.com/dp/0764588443/ref=mp_s_a_1_2?qid=1427249091&sr=8-2&keywords=confections&pi=AC_SY200_QL40&dpPl=1&dpID=41aoftm6jBL&ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

CIA Confection book Learned a ton of useful technique.