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Covering the full spectrum of chocolate work-from thefundamentals of chocolate making to instruction on advancedshowpiece design and assembly-The Art of the Chocolatier isthe most complete and comprehensive guide to chocolate-making onthe market. The book covers basic information on ingredients,equipment, and common techniques in the pastry kitchen, while alsooffering clear, step-by-step instructions on creating small candiesand large-scale chocolate pieces.
This is the ideal book for pastry students enrolled in chocolateand confectionery courses, as well as working professionals andeven serious home confectioners who want to improve their skills inadvanced chocolate work. * Illustrated step-by-step instructions cover all the essentialsof chocolate-making, from tempering and creating ganache andgianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piececovers the ins and outs of confectionery competition, frompreparing for the event and developing a concept to designing andbuilding a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration forchocolate decor and showpiece design, while clear how-tophotos illustrate key techniques
The Art of the Chocolatier provides expert-level coverageof every aspect of the chocolatier's art for students andprofessionals alike.
Publisher: John Wiley and Sons Ltd