The Art Of The Chocolatier

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 décor 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.

A young widow. A husband she thought she knew. Will a chocolatier’s secret destroy the family left behind? "A solid pick for fans of historical romances combined with a heartbreaking mystery.” – Library Journal San Francisco, 1953: Heartbroken over the mysterious death of her husband, Celina Savoia, a second-generation chocolatière, resolves to take their young son to Italy’s shimmering Amalfi coast to introduce him to his father’s family. Just as she embarks on a magical, romantic life of making chocolate by the sea surrounded by a loving family, she begins to suspect that her husband had a dark secret—forged in the final days of WWII—that could destroy the relationships she’s come to cherish. While a second chance at love is tempting, the mystery of her husband’s true identity thwarts her efforts. Challenged to pursue the truth or lose the life she’s come to love, Celina and her late husband’s brother, Lauro, must trace the past to a remote, Peruvian cocoa region to face the deceit that threatens to shatter their lives. In The Chocolatier, Jan Moran, an international bestselling author of the contemporary Summer Beach series, and the historical novels The Winemakers and Scent of Triumph from St. Martin's Press, offers a testament to the power of forgiveness and the resilience of love, along with insights into the world of chocolate-making. The Chocolatier is also available in audiobook. For readers of Danielle Steel, Renee Rosen, Susan Meissner, Barbara Taylor Bradford, Chanel Cleeton, and Gill Paul. “A novel that gives fans of romantic sagas a compelling voice to follow.” – Booklist “Jan Moran is the new queen of the epic romance.” – USA Today Bestselling Author Rebecca Forster Excerpt: One chocolate truffle had changed her destiny. Indeed, it was one of Celina’s best—a silky cocoa powder-dusted truffle filled with raspberry-infused, dark chocolate ganache and enrobed with a couverture, a layer of rich chocolate that melted optimally with the warmth of the body. After she had offered one to a weary, dark-haired soldier who had just returned from the European front, he introduced himself as Tony Savoia, an Italian immigrant whose family had owned and operated Cioccolata Savoia before war rationing had made sugar difficult to obtain. And so the journey begins...give yourself the gift of The Chocolatier now.

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

Gourmands everywhere will be delighted by the publication of Les Marquis de Ladurée a magic door that opens into a chocolate lovers paradise, where the precious and the delicious are combined in a world dedicated exclusively to chocolate. Ladurée share their finest recipes for chocolates, chocolate pastries, cakes and sweets all for the home cook. The recipes are complemented by a diverse text on the magical substance itself: the history of chocolate, the making of chocolate, its benefits, how to taste it, and hints and advice on pairing it with other flavours, interspersed with quotes from famous chocolate lovers past and present.

A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and 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 the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.