Notter, Brooks, Schaeffer:

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

Instructor Companion Site

Table Of Contents

Front Matter: Introduction

Chapter 1: Chocolate and Other Ingredients

Chapter 2: Essential Equipment

Chapter 3: Composition and Basic Techniques

Chapter 4: Simple Chocolate Methods and Recipes

Chapter 5: Gianduja, Caramelized Gianduja, and Marzipan

Chapter 6: Ganache

Chapter 7: Decorating Techniques

Chapter 8: Chocolate Praline Recipes

Chapter 9: Sugar-Crusted Alcohol Pralines

Chapter 10: Chocolate Bases and Tubes

Chapter 11: Chocolate Décor

Chapter 12: Modeling Chocolate

Chapter 13: Chocolate Flowers

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

Chapter 15: Creating a Competition Piece

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