Description:
multiple awards for his skill in dealing with chocolate and sugar, it is a master pastry chef Ewald Notter succeeded with this wonderful book to put together a concise and informative textbook for aspiring professionals and avid chocolate lovers . In the introductory part of the expert gives further facts about the history and properties of chocolate and presents important ingredients as well as the equipment needed when working with chocolate. Basic techniques such as the tempering of chocolate or the caramelization of nuts are explained and then applied in several chapters for easier production of chocolates with various fillings and deepened. The third part of the book is dedicated to the production of impressive showpieces and chocolate sculptures, with hints for successful color combination, to determine the right priorities to stabilize the sculpture and not least with gorgeous photos of Notters spectacular art works made of chocolate.
Format / Pages:
416 pages, 28 x 21.5 cm, hardcover
Language:
German
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