Vendor Profile
Shoeisha Co., Ltd.
| Address | 5 Funamachi Shinjuku-ku Tokyo, JAPAN ZIP:160-0006 |
|---|---|
| Representative Name | Kaoru Usui |
| Annual Revenue | closed |
| No. of Employees | 185 |
| Web Site URL |
Other items from this category
Cooking/Gourmet/Recipes Book Sweets
SD item code:12948156
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
sachi_homemade (Author)
 Original text before translation
sachi_homemade (著)
(182490)
JAN:9784798182490
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(182490)
JAN:9784798182490
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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Format:B5
Number of pages:88 |
| Specifications |
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Country of manufacture: Japan
Material / component: Format:Book (paper)
Year of manufacture: 2024
Product tag: None
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Description
| Delicious chocolate treats made with chemical principles Chemistry is hidden in the making of confectionery. The browning and puffing are all due to chemical principles at work. Understanding the principles behind each confectionery will help you understand the reason for its deliciousness and make baking more enjoyable. The theme of this book is chocolate. Why does it melt in your mouth so smoothly and taste so rich and delicious that once you try it, you become addicted to it? In this book, you will learn the chemical principles of chocolate and confectionery making, and make them as if you were conducting an experiment while keeping the key points in mind. With easy-to-understand explanations by a former science*experiment class teacher, the book also introduces the chemical points and tips for making confections. Recipes include a wide variety, from sweets to savor chocolate itself, to baked sweets, mini sweets that are easy to distribute, whole cakes, and more. The basics of baking and the main ingredient, chocolate, are also introduced in an easy-to-understand manner. In the columns, there are experiments in making raw chocolate, recipes that can be easily made using store-bought sweets, and wrapping ideas. Key points are explained with photos. [Confectionery made with this book]. PART1 Chocolate Chemistry - Tempering and Chocolate Tasting Confectionery Bonbon chocolates / Mandians / Caramel Amandes chocolates / Florentine chocolates / Orangettes PART2 Small chocolate confections Snowball cookies / Chocolate cookies / Brownies / Crunchy chocolates / Sirok / Castella truffles PART3 Chocolate cakes and baked goods Madeleines made only with chocolate fat/ Stump roll cake/ Gateau chocolat/ Chocolate cake PART4 Freshly made chocolate desserts Soufflé / hot chocolate drink / thick chocolate mousse / pudding / chocolate tart / parfait These recipes can be enjoyed not only as Valentine's Day gifts, but also as sweets for special occasions such as Christmas and birthdays, and as everyday treats. We hope you will try making them. [About the Author] sachi_homemade Sachi is a confectionery hygienist and confectionery researcher. Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University. Worked at a private educational institution and taught science* experiment classes for children. After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking. Graduated from a confectionery school in 2022. She is the author of "Experimental Sweets Recipes You Can Make at Home" (Shoei-sha). |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.20th 2026 to Jul.22nd 2026 |
| Air Mail | From May.4th 2026 to May.6th 2026 |
| EMS | From May.1st 2026 to May.6th 2026 |
| Pantos Express | From May.5th 2026 to May.8th 2026 |
| DHL | From May.1st 2026 to May.5th 2026 |
| UPS | From May.1st 2026 to May.5th 2026 |
| FedEx | From May.1st 2026 to May.5th 2026 |
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Some trading conditions may be applicable only in Japan.
This product (book) is subject to the Resale Price Maintenance Program. The law allows the manufacturer (publisher) to specify the sales price. We ask that your company also adhere to the resale price specified by us. In the unlikely event that you fail to do so, we may terminate the transaction. Thank you very much for your understanding and cooperation.
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Other items from this category:
Chemistry is hidden in the making of confectionery. The browning and puffing are all due to chemical principles at work. Understanding the principles behind each confectionery will help you understand the reason for its deliciousness and make baking more enjoyable.
The theme of this book is chocolate. Why does it melt in your mouth so smoothly and taste so rich and delicious that once you try it, you become addicted to it? In this book, you will learn the chemical principles of chocolate and confectionery making, and make them as if you were conducting an experiment while keeping the key points in mind. With easy-to-understand explanations by a former science*experiment class teacher, the book also introduces the chemical points and tips for making confections.
Recipes include a wide variety, from sweets to savor chocolate itself, to baked sweets, mini sweets that are easy to distribute, whole cakes, and more. The basics of baking and the main ingredient, chocolate, are also introduced in an easy-to-understand manner. In the columns, there are experiments in making raw chocolate, recipes that can be easily made using store-bought sweets, and wrapping ideas. Key points are explained with photos.
[Confectionery made with this book].
PART1 Chocolate Chemistry - Tempering and Chocolate Tasting Confectionery
Bonbon chocolates / Mandians / Caramel Amandes chocolates / Florentine chocolates / Orangettes
PART2 Small chocolate confections
Snowball cookies / Chocolate cookies / Brownies / Crunchy chocolates / Sirok / Castella truffles
PART3 Chocolate cakes and baked goods
Madeleines made only with chocolate fat/ Stump roll cake/ Gateau chocolat/ Chocolate cake
PART4 Freshly made chocolate desserts
Soufflé / hot chocolate drink / thick chocolate mousse / pudding / chocolate tart / parfait
These recipes can be enjoyed not only as Valentine's Day gifts, but also as sweets for special occasions such as Christmas and birthdays, and as everyday treats. We hope you will try making them.
[About the Author]
sachi_homemade
Sachi is a confectionery hygienist and confectionery researcher. Graduated at the top of her class from the Department of Material Chemistry, Faculty of Science, Kumamoto University. Worked at a private educational institution and taught science* experiment classes for children. After becoming a mother of a child, she realized that baking sweets is similar to chemistry and fell in love with baking. Graduated from a confectionery school in 2022. She is the author of "Experimental Sweets Recipes You Can Make at Home" (Shoei-sha).