About Peter P. Greweling

Peter Greweling is a baking and pastry arts professor at the Culinary Institute of America and a certified master baker. He’s worked as a pastry chef at countless restaurants and has extensive training in confectionery technology. Greweling is the author of Chocolates and Confections at Home with the Culinary Institute of America and Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner.

Chocolate nougat lined up on a white plate with dipping fork alongside.

Chocolate Nougat

This ooey gooey chocolate nougat is similar to what’s in classic candy bars, except this has more chocolate-y oomph.

Tempering Chocolate

An easy-to-follow guide to tempering chocolate for all your candy making and chocolate recipes. Just the thing to impress your love this Valentine’s Day.