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

 

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.

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

 

Table of Contents

 
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.

 

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The Art of the Chocolatier

Recipes
 

This page created March 2011