Search Results for the art of chocolatier

The art of the chocolatier : from classic confections to sensational showpieces / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.

2024-05-07T09:53:40Z

by Notter, Ewald, 1955-
Call Number 641.3374 NOT
Publication Date 2011
Summary Becoming 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. -- Notter 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 Basics of Chocolate and Other Ingredients A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. -- Essential Equipment All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. -- Chocolate Composition And Basic Techniques Including tempering, dipping, sugar boiling, and caramelizing nuts. --
Format: Books

Rococo : mastering the art of chocolate / Chantal Coady.

2024-05-07T09:53:40Z

by Coady, Chantal., author.
Call Number 641.6374 COA
Publication Date 2012
Summary Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.
Format: Books

The Art and Craft of Chocolate : An Enthusiast's Guide to Selecting, Preparing, and Enjoying Artisan Chocolate at Home.

2024-05-07T09:53:40Z

by Hodge, Nathan.
Call Number 641.6374
Publication Date 2018
Summary The Art and Craft of Chocolate is a celebration of a beloved ingredient, from bean to bar, offering the enthusiast an understanding of how to make chocolate with household tools.
Format: Electronic Resources
Click here to view book

Grand finales : the art of the plated dessert / [compiled by] Tish Boyle and Timothy Moriarty.

2024-05-07T09:53:40Z

by Boyle, Tish.
Call Number ARC 641.86 BOY
Publication Date 1997
Summary Authors Tish Boyle and Timothy Moriarty have written a book that will change the course of culinary history - they have formally identified the different "schools" of pastry in relation to the world of art and design. From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result - a grand look at the extraordinary plated desserts being created today. As Michael Schneider, editor-in-chief of Pastry Art & Design and Chocolatier magazines, and creator of the book observes, "The concept of the plated dessert is best understood if you visualize the plate as the canvas and the components as the medium with which the chefs 'paint.' Although beautiful presentation is integral to the concept, a plated dessert is created not so much as to be exhibited as to be eaten.". In this enticing new book, each master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transcendent work. We are also given a privileged look behind the scenes where chefs share their most guarded secrets.
Format: Books

Chocolate : from the cocoa bean to the chocolate bar : 170 recipes from chocolatier Pierre Marcolini / Pierre Marcolini ; photographs by Marie Pierre Morel ; edited by Chae Rin Vincent ; English translation by Carmella Abramowitz Moreau.

2024-05-07T09:53:40Z

by Marcolini, Pierre, 1964- author.
Call Number 641.6374 MAR
Summary From the world's finest chocolatier, who originated the bean-to-bar concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium's foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini's confections have been acclaimed as the world's most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy an idea born from the realization that just as the finest wines reflect the terroir in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
Format: Books