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

Valutazione media 4,62
( su 42 valutazioni fornite da Goodreads )
 
9780470398845: The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert 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 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.

  • Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
  • An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
  • Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.

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

Selected Recipes from The Art of the Chocolatier

Chocolate Shavings

Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.

  1. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle.
  2. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.
  3. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.

NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.


Variation

Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above.


Flower Vase Showpiece


Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines.

NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

From the Inside Flap:

Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work—from basic chocolate making to advanced showpiece construction.

Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics:

The Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.

Essential Equipment

All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.

Chocolate Composition and Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts.

Simple and Advanced Methods and Recipes Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.

Decorating Techniques Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.

Chocolate Showpiece Creation Including bases and tubes, décor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.

The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.

From the Back Cover:

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

"When I first got into the world of chocolate and sugar, the name Ewald Notter was synonymous with the best in the world. Twenty-six years later that still hasn't changed. Ewald is blessed with an artistic vision and attention to detail that place him in an elite category of professionals, and his ability to convey those skills to others is the icing on the cake." —Michael Schneider, Founder and Creator of the National and World Pastry Team Championships

"A fantastic book—every chef and aspiring chef should have a copy and keep it close. Thank you, Ewald, for generously sharing your knowledge, perfection, and artistic talent!" —Roland Mesnier, Former White House Pastry Chef

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Notter, Ewald
Editore: Wiley
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Quantità: 1
Da
FirstClassBooks
(Little Rock, AR, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Wiley. Condizione libro: New. Unused and clean copy! Ships fast. Ships fast! Ships from USA!. Codice libro della libreria BZ-LWTFEBXVII-272-04444

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 31,75
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,44
In U.S.A.
Destinazione, tempi e costi

2.

Notter, Ewald
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Quantità: 1
Da
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro 2011. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria KS-9780470398845

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 35,05
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

3.

Notter, Ewald
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Quantità: 2
Da
Pbshop
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro 2011. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780470398845

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 35,43
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

4.

Notter, Ewald
Editore: Wiley (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Rilegato Quantità: 1
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Wiley, 2011. Hardcover. Condizione libro: New. Codice libro della libreria 0470398841

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 42,89
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,57
In U.S.A.
Destinazione, tempi e costi

5.

Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
Editore: Wiley (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Rilegato Quantità: 1
Da
Ergodebooks
(RICHMOND, TX, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Wiley, 2011. Hardcover. Condizione libro: New. 1. Codice libro della libreria DADAX0470398841

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 44,06
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

6.

Ewald Notter
Editore: John Wiley and#38; Sons (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Quantità: 2
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro John Wiley and#38; Sons, 2011. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780470398845

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 37,84
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,07
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

Notter, Ewald; Brooks, Joe [Photographer]; Schaeffer, Lucy [Photographer];
Editore: Wiley (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Rilegato Quantità: 3
Da
Ergodebooks
(RICHMOND, TX, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Wiley, 2011. Hardcover. Condizione libro: New. Codice libro della libreria BKTY9780470398845

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 44,55
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

8.

Notter, Ewald
Editore: John Wiley & Sons, Limited
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Quantità: 10
Da
TextbookRush
(Grandview Heights, OH, U.S.A.)
Valutazione libreria
[?]

Descrizione libro John Wiley & Sons, Limited. Condizione libro: Brand New. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. Codice libro della libreria 39214861

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 45,39
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

9.

Ewald Notter
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Rilegato Prima edizione Quantità: 1
Da
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Hardcover. Condizione libro: New. 1st. Hardcover. A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 416 pages. 2.176. Codice libro della libreria 9780470398845

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 50,13
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

10.

Ewald Notter
Editore: Wiley (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
Nuovi Rilegato Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Wiley, 2011. Hardcover. Condizione libro: New. book. Codice libro della libreria 0470398841

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 50,85
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro