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.
The Art of the Chocolatier provides expert–level coverage of every aspect of the chocolatier′s art for students and professionals alike.
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"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 book every 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 Chef
Ewald Notter is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation′s Culinary Team USA.
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