Cooking with "Chocolates and Confections" by Peter Greweling (Part 2) in Pastry & Baking Posted December 22, 2008 · Edited December 22, 2008 by DanM (log) Greetings! 22 pages of amazing insight and knowledge into making stunning chocolates and comments on Chef Greweling's books. It took me two days to read through it all, but it was well worth it. I recently finished up culinary school (a second career for me) and garnered a great respect for chocolate and confectionery work. My chocolate and confections instructor was a student of Greweling's at the CIA and suggested that I pick up a copy of his book to learn more. Most of my internship was spent at a chocolatier here in CT. Now that I am done and have free time to play, I will put Chef Greweling's book to use. Here is a box I made for my final along with a bunch of hand rolled truffles.Does anyone know of a manufacturer of kosher glucose syrup? I haven't had any luck finding any.Today's project... Put my new mold and box of chocolate to work and make a runny caramel filling for them. Pictures, of course, once I am done.DanPS... Thanks for the link to Chocolat-chocolat. I see a lot of cool molds in there I might have to add to my honey-please list.