{"product_id":"the-art-of-the-chocolatier-from-classic-confections-to-sensational-showpieces-hardcover","title":"The Art of the Chocolatier: From Classic Confections to Sensational Showpieces - Hardcover","description":"\u003cp\u003eby \u003cb\u003eEwald Notter\u003c\/b\u003e (Author), \u003cb\u003eJoe Brooks\u003c\/b\u003e , \u003cb\u003eLucy Schaeffer\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eBecoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In \u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and creating transfer sheets. In Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modeling chocolate, painting, piping, creating chocolate flowers, and more. And the final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces. From working with shapes and color to choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration. For pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, \u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e is a must-have guide from one of the field's most well-known experts.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBecoming 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.\u003c\/p\u003e \u003cp\u003eNotter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: \u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eEssential Equipment\u003c\/p\u003e \u003cp\u003eAll the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.\u003c\/p\u003e \u003cp\u003eChocolate Composition and Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts.\u003c\/p\u003e \u003cp\u003eSimple and Advanced Methods and Recipes Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.\u003c\/p\u003e \u003cp\u003eDecorating Techniques Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.\u003c\/p\u003e \u003cp\u003eChocolate Showpiece Creation Including bases and tubes, decor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE ART OF THE CHOCOLATIER\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eBecoming 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. \u003c\/p\u003e\u003cp\u003eNotter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: \u003c\/p\u003e\u003cul\u003e \u003cli\u003e\n\u003cb\u003eTHE BASICS OF CHOCOLATE AND OTHER INGREDIENTS\u003c\/b\u003e A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eESSENTIAL EQUIPMENT\u003c\/b\u003e All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eCHOCOLATE COMPOSITION AND BASIC TECHNIQUES\u003c\/b\u003e Including tempering, dipping, sugar boiling, and caramelizing nuts.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSIMPLE AND ADVANCED METHODS AND RECIPES\u003c\/b\u003e Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eDECORATING TECHNIQUES\u003c\/b\u003e Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eCHOCOLATE SHOWPIECE CREATION\u003c\/b\u003e Including bases and tubes, d馗or, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eEWALD NOTTER\u003c\/b\u003e 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.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.9 x 8.8 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 18, 2011\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51765404664096,"sku":"9780470398845","price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/505ec8596dde1fed558804b5012ebca3.webp?v=1780268531","url":"https:\/\/ebocreations.com\/products\/the-art-of-the-chocolatier-from-classic-confections-to-sensational-showpieces-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}