The Art of the Chocolatier

From Classic Confections to Sensational Showpieces by Ewald Notter (Hardcover—2011)

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.

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