The Art of the Chocolatier

From Classic Confections to Sensational Showpieces
1. Auflage 2011
ISBN: 978-0-470-39884-5
Verlag: Wiley

Buch, Englisch, 416 Seiten, Format (B × H): 230 mm x 287 mm, Gewicht: 1393 g

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. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and creating transfer sheets. In Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modeling chocolate, painting, piping, creating chocolate flowers, and more. And the final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces. From working with shapes and color to choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration. For pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Chocolatier is a must-have guide from one of the field's most well-known experts.

Autoren/Hrsg.

Notter, Ewald

Weitere Mitwirkende

Brooks, Joe

Schaeffer, Lucy

Inhaltsverzeichnis

Acknowledgments v

Preface 1

Part 1: Introduction To Chocolate 3

Chapter 1 Chocolate and Other Ingredients 5

Chapter 2 Essential Equipment 27

Chapter 3 Composition and Basic Techniques 39

Part 2: Making Chocolates and Other Confections 59

Chapter 4 Simple Chocolate Methods and Recipes 61

Chapter 5 Gianduja, Caramelized Gianduja, and Marzipan 91

Chapter 6 Ganache 107

Chapter 7 Decorating Techniques 125

Chapter 8 Chocolate Praline Recipes 143

Chapter 9 Sugar-Crusted Alcohol Pralines 217

Part 3: Creating Chocolate Showpieces 225

Chapter 10 Chocolate Bases and Tubes 227

Chapter 11 Chocolate Décor 241

Chapter 12 Modeling Chocolate 275

Chapter 13 Chocolate Flowers 287

Chapter 14 Painting, Piping, and Assembling Three-Dimensional Figures 311

Chapter 15 Creating a Competition Piece 327

Appendix: Templates 350

Index 390

Über Autor(innen)

EWALD NOTTER is the founder and owner 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 thirty-five years, during which time he was the first pastry professional inductee into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. In 2001, he won the gold medal at the Coupe du Monde in Lyon, France, with the U.S. team, earning the highest score ever held in sugarwork. He has taught at pastry schools around the world and has served as a pastry advisor to the American Culinary Federation's Culinary Team USA.