The art of the chocolatier : from classic confections to sensational showpieces /
Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.
- 407 pages : illustrations (chiefly colour) ; 29 cm
Includes index.
Introduction to chocolate -- Chocolate and other ingredients -- Essential equipment -- Composition and basic techniques -- Making chocolates and other confections -- Simple chocolate methods and recipes -- Gianduja, pralinierte gianduja, and marzipan -- Ganache -- Decorating techniques -- Chocolate praline recipes -- Sugar-crusted alcohol pralines -- Creating chocolate showpieces -- Chocolate bases and tubes -- Chocolate decor -- Modeling chocolate -- Chocolate flowers -- Painting, piping, and assembling three-dimensional figures -- Creating a competition piece -- Appendix: templates.
Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen.