A must-have guide to chocolate making and chocolate showpiece
design, from renowned confectionery expert Ewald Notter
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 moreAn
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 showpieceBeautiful full-color photos throughout provide
inspiration for chocolate decor 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.
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