The art of chocolatier
Subtitle: from classic confections to sensational showpieces
By: Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.
Publisher: John Wiley & Sons
Published: 2011
Place of publication: Hoboken, N.J
Language: eng
ISBN-13: 9780470398845
Subjects: Chocolate candy; Chocolate; Confectionery
Notes: Includes index.
Table of contents: title: Introduction to chocolate; title: Chocolate and other ingredients; title: Essential equipment; title: Chocolate composition and basic techniques; title: Making chocolates and other confections; title: Simple chocolate methods and recipes; title: Gianduja, pralinierte gianduja, and marzipan; title: Ganache; title: Decorating techniques; title: Chocolate recipes; title: Sugar-crusted alcohol pralines; title: Creating chocolate showpieces; title: Chocolate bases and tubes; title: Chocolate decor; title: Modeling chocolate; title: Chocolate flowers; title: Painting, piping, and assembling three-dimensional figures; title: Creating a competition piece; title: Appendix: templates.