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

Description

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. Selected Recipes from The Art of the Chocolatier Chocolate Shavings Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion. NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate. Variation Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above. Flower Vase Showpiece Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines. NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds. Cover Title Page Copyright Acknowledgments Contents Preface Part 1: Introduction to Chocolate Chapter 1: Chocolate and Other Ingredients The History of Chocolate Harvesting and Manufacturing Chocolate Chocolate Products Storing Chocolate and Couverture Other Distinctive Ingredients Chapter 2: Essential Equipment Basic Kitchen Tools Basic Candy Tools Professional Candy Tools Chapter 3: Composition and Basic Techniques Cocoa Butter Tempering Chocolate Dipping Chocolates Working and Storage Conditions Sugar Boiling Caramelization Part 2: Making Chocolates and Other Confections Chapter 4: Simple Chocolate Methods and Recipes Basic Methods Chocolate Discs Small Chocolate Curls Sandy Hazelnuts Sandy Pistachios Caramelized Almonds, Wet Method Caramelized Almonds, Dry Method Recipes Knackerli Spicy Nut Sticks Rochers Fruit and Nut Clusters Chocolate Nut Blocks Chocolate Fruit and Nut Blocks Nougat Montélimar Macadamia Bites Granola Mix Pâte de Fruit Chapter 5: Gianduja, Caramelized Gianduja, and Marzipan Gianduja Gianduja Base Caramelized Gianduja Caramelized Gianduja, Traditional Recipe Caramelized Gianduja, Modified Recipe Marzipan French Marzipan Gianduja Praline Base Quick Marzipan Chapter 6: Ganache Emulsions Types of Ganache Additional Ingredients Used in Making Ganache Basic Techniques for Using Ganache Troubleshooting Ganache Chapter 7: Decorating Techniques Creating Transfer Sheets Colored Shell-Molded Chocolates Chapter 8: Chocolate Praline Recipes Gianduja and Marzipan Pralines Almond Rosette Pralines Hidden Hazelnut Pralines Duchess Branches Honey Nougat Marzipan Pralines Truffles Cream Truffles Dark Chocolate Truffles White Chocolate Truffles Caramel Truffles Lemongrass Truffles Pistachio Truffles Raspberry Truffles Strawberry-Mint Truffles Molded, Filled Chocolates Apricot Pralines Coconut Rum Pralines Coffee Pralines Key Lime Pralines Lemon Pralines Macadamia Pralines Maple Pecan Pralines Mint Pralines Passion Fruit Pralines Exotic Curry Pralines Raspberry Orange Pralines Salted Caramel Pralines Tropical Chocolate Pralines Yuzu Ginger Pralines Slabbed Pralines Cinnamon Pralines Kumquat – Passion Fruit Pralines Tea Pralines Lemon-Thyme Pralines Palet d’Or Spearmint Pralines Vanilla Pralines Butter Ganache Pralines Cognac Cointreau Kirsch Points Port Wine Chapter 9: Sugar-Crusted Alcohol Pralines Making the Molds Making the Alcohol Pralines Alcohol Syrup Sugar-Crusted Alcohol Pralines Part 3: Creating Chocolate Showpieces Chapter 10: Chocolate Bases and Tubes Chocolate Bases Chocolate Tubes Chapter 11: Chocolate Décor Molded Chocolate Shapes Cut-Out Chocolate Shapes Chocolate Accessories Chapter 12: Modeling Chocolate Creating Modeling Chocolate Dark Modeling Chocolate Milk or White Modeling Chocolate Using Modeling Chocolate Food Processor Modeling Chocolate Chapter 13: Chocolate Flowers Shaved Flowers Rolled Flowers Straight Knife-Dipped Flowers Paper Flowers Birds of Paradise Chapter 14: Painting, Piping, and Assembling Three-Dimensional Figures Painting Creating Three-Dimensional Figures from Molded Shapes Chapter 15: Creating a Competition Piece Preparing to Compete Understanding the Theory of Design Creating the Showpiece Appendix: Templates Index