The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

by Ewald Notter

Cooking Food & Drink

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Professional techniques for chocolate work, from classic confections to elaborate showpieces, with guidance on tempering, molding, and artistic presentation.

ISBN-13 9780470398845 ASIN 0470398841 Views 140 Publisher Wiley Year 2011 Edition 1 Format Hardcover Product Group Book Pages 416 Adult No Created March 26, 2026 Updated August 12, 2026

About This Book

This book presents professional methods for working with chocolate in both classic and advanced forms.

Readers learn foundational skills for creating confections and decorative pieces.

Techniques are explained for tempering, molding, and assembling chocolate structures.

The content covers both practical recipes and artistic presentation approaches.

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