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More About This Title The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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 more
- An 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 showpiece
- Beautiful 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.
EWALD NOTTER is the founder and owner 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 thirty-five years, during which time he was the first pastry professional inductee into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. In 2001, he won the gold medal at the Coupe du Monde in Lyon, France, with the U.S. team, earning the highest score ever held in sugarwork. He has taught at pastry schools around the world and has served as a pastry advisor to the American Culinary Federation's Culinary Team USA.
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.