The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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More About This Title The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

English

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and moreAn entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpieceBeautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques

The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

English

Ewald Notter is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation's Culinary Team USA.

English

ACKNOWLEDGMENTS.

PREFACE.

PART 1: INTRODUCTION TO CHOCOLATE.

CHAPTER 1 Chocolate and Other Ingredients.

CHAPTER 2 Essential Equipment.

CHAPTER 3 Composition and Basic Techniques.

PART 2: MAKING CHOCOLATES AND OTHER CONFECTIONS.

CHAPTER 4 Simple Chocolate Methods and Recipes.

CHAPTER 5 Gianduja, Caramelized Gianduja, and Marzipan.

CHAPTER 6 Ganache.

CHAPTER 7 Decorating Techniques.

CHAPTER 8 Chocolate Praline Recipes.

CHAPTER 9 Sugar-Crusted Alcohol Pralines.

PART 3: CREATING CHOCOLATE SHOWPIECES.

CHAPTER 10 Chocolate Bases and Tubes.

CHAPTER 11 Chocolate Décor.

CHAPTER 12 Modeling Chocolate.

CHAPTER 13 Chocolate Flowers.

CHAPTER 14 Painting, Piping, and Assembling Three-Dimensional Figures.

CHAPTER 15 Creating a Competition Piece.

APPENDIX: TEMPLATES.

INDEX.

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