I Love Desserts: The Art of the Chocolatier—From Classic Confections to Sensational Showpieces

the appetizer:

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces by Ewald Notter, includes recipes like Caramelized Gianduja; Gianduja Base; Macadamia Pralines; and Chocolate Piping.

The Art of the Chocolatier
From Classic Confections to Sensational Showpieces

by Ewald Notter

Click to Buy The Art of the Chocolatier

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 by Ewald Notter 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 book is accompanied by an Instructor's Manual, companion website, PowerPoint lecture slides, and Respondus test bank

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

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

About the Author

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.