Table of Contents

Acknowledgments v

Preface 1

Part 1: Introduction To Chocolate 3

Chapter 1 Chocolate and Other Ingredients 5

Chapter 2 Essential Equipment 27

Chapter 3 Composition and Basic Techniques 39

Part 2: Making Chocolates and Other Confections 59

Chapter 4 Simple Chocolate Methods and Recipes 61

Chapter 5 Gianduja, Caramelized Gianduja, and Marzipan 91

Chapter 6 Ganache 107

Chapter 7 Decorating Techniques 125

Chapter 8 Chocolate Praline Recipes 143

Chapter 9 Sugar-Crusted Alcohol Pralines 217

Part 3: Creating Chocolate Showpieces 225

Chapter 10 Chocolate Bases and Tubes 227

Chapter 11 Chocolate Décor 241

Chapter 12 Modeling Chocolate 275

Chapter 13 Chocolate Flowers 287

Chapter 14 Painting, Piping, and Assembling Three-Dimensional Figures 311

Chapter 15 Creating a Competition Piece 327

Appendix: Templates 350

Index 390

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.