From Classic Confections to Sensational Showpieces

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.