{"product_id":"the-art-of-the-chocolatier","title":"The Art of the Chocolatier","description":"\u003cp\u003e\u003cb\u003eTHE ART OF THE CHOCOLATIER\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eBecoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work—from basic chocolate making to advanced showpiece construction. \u003c\/p\u003e\u003cp\u003eNotter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: \u003c\/p\u003e\u003cul\u003e \u003cli\u003e\n\u003cb\u003eTHE BASICS OF CHOCOLATE AND OTHER INGREDIENTS\u003c\/b\u003e A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eESSENTIAL EQUIPMENT\u003c\/b\u003e All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eCHOCOLATE COMPOSITION AND BASIC TECHNIQUES\u003c\/b\u003e Including tempering, dipping, sugar boiling, and caramelizing nuts.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSIMPLE AND ADVANCED METHODS AND RECIPES\u003c\/b\u003e Including gianduja, marzipan, ganache, and a broad range of chocolate pralines.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eDECORATING TECHNIQUES\u003c\/b\u003e Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eCHOCOLATE SHOWPIECE CREATION\u003c\/b\u003e Including bases and tubes, décor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures.\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003e\u003ci\u003eThe Art of the Chocolatier\u003c\/i\u003e is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatier's art.\u003c\/p\u003e","brand":"Lucy Schaeffer","offers":[{"title":"Default Title","offer_id":42818408153149,"sku":"9780470398845","price":110.66,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9780470398845_7540024b-7166-4f2e-9c26-041351f3074a.jpg?v=1766919642","url":"https:\/\/www.palmleaf.com.au\/products\/the-art-of-the-chocolatier","provider":"Palmleaf","version":"1.0","type":"link"}