The Art of the Chocolatier: From Classic Confections to Sensational Showpieces Hardcover - 2011 - 1st Edition

From the rear cover

THE ART OF THE CHOCOLATIER

Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work--from basic chocolate making to advanced showpiece construction.

• THE BASICS OF CHOCOLATE AND OTHER INGREDIENTS A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.
• ESSENTIAL EQUIPMENT All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.
• CHOCOLATE COMPOSITION AND BASIC TECHNIQUES Including tempering, dipping, sugar boiling, and caramelizing nuts.
• SIMPLE AND ADVANCED METHODS AND RECIPES Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.
• DECORATING TECHNIQUES Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.
• CHOCOLATE SHOWPIECE CREATION Including bases and tubes, d�cor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.

The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.

From the jacket flap

THE ART OF THE CHOCOLATIER

Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work--from basic chocolate making to advanced showpiece construction.

• THE BASICS OF CHOCOLATE AND OTHER INGREDIENTS A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.
• ESSENTIAL EQUIPMENT All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.
• CHOCOLATE COMPOSITION AND BASIC TECHNIQUES Including tempering, dipping, sugar boiling, and caramelizing nuts.
• SIMPLE AND ADVANCED METHODS AND RECIPES Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.
• DECORATING TECHNIQUES Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.
• CHOCOLATE SHOWPIECE CREATION Including bases and tubes, d�cor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.

The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.