Craft chocolate • publisher Matthaes | number of pages 408

Author: Ewald Notter Techniques - Recipes - Showpieces Several times awarded for his artistry in dealing with chocolate and sugar, master pastry chef Ewald Notter has succeeded with this beautiful book, a clear and informative textbook for budding professionals and enthusiastic chocolate lovers together. In the introductory section, the expert will share interesting facts about the history and properties of chocolate and introduce key ingredients and equipment needed when working with chocolate. Basic techniques such as tempering chocolate or caramelizing nuts are explained and then applied and deepened in several chapters to produce simple pralines with a variety of fillings. The third part of the book is devoted entirely to the production of impressive showpieces and chocolate sculptures, with hints to the successful color composition, determining the right focus on the stabilization of the sculptures and not least with beautiful photos of Notters spectacular chocolate artworks. 408 pages 1st edition 2013 hardcover, 280 x 215mm Matthaes Verlag ISBN: 978-3-87515-126-8