The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

"Ewald Notter is a master of chocolate work and this book is aclear, complete guide to the art of the chocolatier. His passion,artistry, and creativity shine through in his work, which is aninspiration for pastry chefs. His clear and precise instructionsmake even advanced techniques easy to understand." JacquesTorres, Meilleur Ouvrier de France Owner and Founder, JacquesTorres Chocolate

"When I first got into the world of chocolate and sugar, thename Ewald Notter was synonymous with the best in the world.Twenty–six years later that still hasn′t changed. Ewald is blessedwith an artistic vision and attention to detail that place him inan elite category of professionals, and his ability to convey thoseskills to others is the icing on the cake." MichaelSchneider, Founder and Creator of the National and World PastryTeam Championships

"A fantastic book every chef and aspiring chef should havea copy and keep it close. Thank you, Ewald, for generously sharingyour knowledge, perfection, and artistic talent!" RolandMesnier, Former White House Pastry Chef

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–DimensionalFigures.

CHAPTER 15 Creating a Competition Piece.

APPENDIX: TEMPLATES.

INDEX.

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.