THE CHOCOLATE TASTING CLUB
Filed under Desserts of The Day
OUR FAVORITE SWEET GIFTS UNDER $25…
If you want to suprise someone in UK… Every month founder Angus Thirlwell and his team create Read more
THE ART OF THE CHOCOLATIER: FROM CLASSIC CONFECTIONS TO SENSATIONAL SHOWPIECES
Filed under Cookbooks
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.
1. 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.
2. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.
3. 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.
About the Author…
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.
Product Details
* Hardcover: 416 pages
* Publisher: Wiley (January 18, 2011)
* Language: English
* ISBN-10: 0470398841
* Product Dimensions: 10.9 x 8.7 x 1.6 inches
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
List Price: $65.00
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If you are looking for a better gift for a loved one you may consider having chocolate covered strawberries delivered.
HOW TO MAKE FRENCH MACARONS
Filed under How To...
If you want to learn how to make chocolate French macarons, then watch this video. With just a few ingredients, Morel will show you step-by-step how to succeed in making the perfect chocolate French macarons even though it is in French! Read more
LA MAISON DU CHOCOLAT: TIMELESS CLASSICS WITH A TWIST
Filed under Cookbooks
La Maison du Chocolat: Timeless Classics with a Twist (Hardcover) by Gilles Marchal (Author), Veronique Durruty (Photographer)
La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well.
The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations. Gilles Marchal was chief pastry chef at the Plaza-Athénée du Bristol in Paris before becoming the head of La Maison du Chocolat. Passionate and audacious, he has dedicated himself to experimenting with new flavor combinations. He is the author of a previous book, La Fraise.
Product Details
* Hardcover: 152 pages
* Publisher: Stewart, Tabori & Chang (September 1, 2009)
* Language: English
* ISBN-10: 1584798009
* ISBN-13: 978-1584798002
* Product Dimensions: 10.5 x 8.1 x 0.8 inches
* Shipping Weight: 2.1 pounds
List Price: $40.00
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