The Art of the Chocolatier: From Classic Confections to Sensational Showpieces Hardcover – Jan 18 2011
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
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 workfrom 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.
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 bookevery 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 ChefSee all Product Description
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
I purchased this book prior to taking a course on chocolate. At the beginning of class the instructor - a chocolate artist - recommended this specific book. The Art of the Chocolatier is detailed in the descriptions with good use of pictures and drawings to help you on your way. The book starts with the basics of different tempering methods; excellent instruction and pictures. It then moves into the various types of chocolate, confections, fillings, decorating, modelling, chocolate boxes (they are easier than they look) and finishes with those amazing pieces that you may have always wondered.."how did they do that?".
If you just want to make a few chocolate covered strawberries (too simplistic to be covered in this book) or some basic chocolate truffles, then this book would be overkill and probably not worth the price. The last third of the book is dedicated to those truly interested in the artistic side of chocolate. If you want some basic chocolate skills but also are interested in: a beautiful book, want to make chocolates that WOW people, want learn how to manipulate and decorate with chocolate, this is the book and worth the price.
Most Helpful Customer Reviews on Amazon.com (beta)
While the Greweling book is more focused on the science and theory, this one adds greatly to one's repertoire by broadening the range of flavors and decoration experimentation.
I found the showpiece component interesting, and imagine it would be a fantastic primer for someone interested in entering chocolate competitions.
The text is clear, well organized with superb pictures.
The three books mentioned above are totally sufficient as a good chocolate library. I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.
I can only give 4 stars, though, because I found the book oddly lacking in the information that would be useful for beginners who are just starting to make their own chocolates. The book lists and explains all the tools that a chocolatier uses, for example, but I would have appreciated some information identifying the "starter" tools that a beginner really needs to have. (E.g.: You DO need candy molds. You DON'T need a guitar cutter. You DO need a spatula. You DON'T need a marble slab.) The book also provides very little information about the fundamental ingredient, chocolate (or more specifically, couverture). There is a paragraph explaining what couverture is, and telling you to use it, but there is precious little information about how different formulations and different percentages/ratios of cocoa butter and cocoa solids affect the finished product. With well over 700,000 Google hits for the word "couverture," moreover, a list of recommended suppliers or brands would have been useful.
I've enjoyed the book and have started making my own chocolates, which have turned out pretty well, but just a couple more pages in the first two chapters (before the book dives into the recipes) would have been very useful.