Inhaltsverzeichnis

ACKNOWLEDGMENTS.
PREFACE.
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.
INDEX.

Beschreibung

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.
Notter 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:
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, décor, 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.

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