TY  - BOOK
AU  - Notter,Ewald
TI  - The art of the chocolatier: from classic confections to sensational showpieces 
SN  - 0470398841
AV  - TX791 .N62 2011
U1  - 641.3374 22
PY  - 2011///]
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Chocolate candy
KW  - Chocolate
KW  - Confectionery
N1  - 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; Technical/Vocational/TAFE; Tertiary/Undergraduate; General
N2  - 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
ER  -