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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces provides the student a detailed overview of chocolate culinary concepts, including cholate and other ingredients, essential equipment, composition and basic techniques, simple chocolate methods and recipes, ganache, decorating techniques, and cholate praline recipes, among others. This textbook is direct and concise with systematic content designed to engage today’s student through visually engaging content. There is a wide variety of assignment types that help students master chocolate culinary concepts & build real-world working capability. The Art of the Chocolatier: From Classic Confections to Sensational Showpieces goes into sugar-crusted alcohol pralines, chocolate bases and tubes, chocolate décor, modeling chocolate, chocolate flowers, and marzipan. A chapter is broken down into painting, piping, and assembling three-dimensional figures. Buy The Art of the Chocolatier: From Classic Confections to Sensational Showpieces and be confident in your chocolate culinary education and career.
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