Table of Contents

Chocolate - structure, manufacturing processes, types, tempering, modelling and moulding Sugar work - equipment, ingredients and methods, pulled sugar, modelling and moulding Sweet buffet showpieces - approaches, techniques, pastilliage, creating and constructing showpieces, transport and storage Petit fours - characteristics, equipment, preparation, methods Marzipan work - ingredients, uses, handling and storage, equipment, modelling, design principles Glossary