Présentation de l'éditeur
A must–have guide to chocolate making and chocolate showpiecedesign, from renowned confectionery expert Ewald Notter
Covering the full spectrum of chocolate work–from thefundamentals of chocolate making to instruction on advancedshowpiece design and assembly–The Art of the Chocolatier isthe most complete and comprehensive guide to chocolate–making onthe market. The book covers basic information on ingredients,equipment, and common techniques in the pastry kitchen, while alsooffering clear, step–by–step instructions on creating small candiesand large–scale chocolate pieces.
This is the ideal book for pastry students enrolled in chocolateand confectionery courses, as well as working professionals andeven serious home confectioners who want to improve their skills inadvanced chocolate work.
- Illustrated step–by–step instructions cover all the essentialsof chocolate–making, from tempering and creating ganache andgianduja to using molds, transfer sheets, and more
- An entire chapter devoted to Creating a Competition Piececovers the ins and outs of confectionery competition, frompreparing for the event and developing a concept to designing andbuilding a winning chocolate showpiece
- Beautiful full–color photos throughout provide inspiration forchocolate décor and showpiece design, while clear how–tophotos illustrate key techniques
The Art of the Chocolatier provides expert–level coverageof every aspect of the chocolatier′s art for students andprofessionals alike.
Quatrième de couverture
"Ewald Notter is a master of chocolate work and this book is aclear, complete guide to the art of the chocolatier. His passion,artistry, and creativity shine through in his work, which is aninspiration for pastry chefs. His clear and precise instructionsmake even advanced techniques easy to understand." JacquesTorres, Meilleur Ouvrier de France Owner and Founder, JacquesTorres Chocolate
"When I first got into the world of chocolate and sugar, thename Ewald Notter was synonymous with the best in the world.Twenty–six years later that still hasn′t changed. Ewald is blessedwith an artistic vision and attention to detail that place him inan elite category of professionals, and his ability to convey thoseskills to others is the icing on the cake." MichaelSchneider, Founder and Creator of the National and World PastryTeam Championships
"A fantastic book every chef and aspiring chef should havea copy and keep it close. Thank you, Ewald, for generously sharingyour knowledge, perfection, and artistic talent!" RolandMesnier, Former White House Pastry Chef