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

ISBN-13: 9780470398845 / Angielski / Twarda / 2011 / 416 str.

Ewald Notter

Opis

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 decor 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.

Spis treści

ACKNOWLEDGMENTS.

PREFACE.

PART 1: INTRODUCTION TO CHOCOLATE.

CHAPTER 1 Chocolate and Other Ingredients.

CHAPTER 2 Essential Equipment.

CHAPTER 3 Composition and Basic Techniques.

PART 2: MAKING CHOCOLATES AND OTHER CONFECTIONS.

CHAPTER 4 Simple Chocolate Methods and Recipes.

CHAPTER 5 Gianduja, Caramelized Gianduja, and Marzipan.

CHAPTER 6 Ganache.

CHAPTER 7 Decorating Techniques.

CHAPTER 8 Chocolate Praline Recipes.

CHAPTER 9 Sugar–Crusted Alcohol Pralines.

PART 3: CREATING CHOCOLATE SHOWPIECES.

CHAPTER 10 Chocolate Bases and Tubes.

CHAPTER 11 Chocolate Décor.

CHAPTER 12 Modeling Chocolate.

CHAPTER 13 Chocolate Flowers.

CHAPTER 14 Painting, Piping, and Assembling Three–Dimensional Figures.

CHAPTER 15 Creating a Competition Piece.

APPENDIX: TEMPLATES.

INDEX.

O autorze

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.

Blurb

THE ART OF THE CHOCOLATIER

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.