The Art of the Chocolatier

Publishers Information

About The Art of the Chocolatier

Publisher Web Link: http://www.wiley.com/

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

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

• Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more
• An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece
• Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques
• The book is accompanied by an Instructor’s Manual, companion website, PowerPoint lecture slides, and Respondus test bank

The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier’s art for students and professionals alike.

Author Information

About Ewald Notter

Author Web Link: http://www.notterschool.com/

Ewald Notter is the founder and Director of Education of Notter School of Pastry Arts. He is known worldwide for his exquisite craftsmanship and unique teaching style. He’s worked and competed in over 10 countries, winning 15 gold medals, including gold with distinction at the 1984 IKA Culinary Olympics in Germany and the Gold Medal with Diploma at the International World Cake Fair in Yokoma, Japan.

Ewald Notter was born in Switzerland and trained at Confiserie Spruengli in Zurich with Chef Willy Pfund, an authority in working in sugar. During his training, Ewald became interested in pulling and blowing sugar. This hobby soon became his passion and today, Ewald Notter is renowned as a master of this craft.

Like most fine artists, Ewald has an eye for color, an appreciation for textures and a keen sense of detail. In the same way fine artists use acrylics, oils or clay as their medium, Notter prefers to create his artwork by using a palette of sugar and chocolate.

A leading expert in modern day confectionery arts, Ewald is also well known as a competitor. He was the first pastry professional inductee into the Pastry Art and Design Hall of Fame by Pastry Art and Design and Chocolatier magazines. In 1999, Notter won the gold medal at the first Beaver Creek Team Competition with T. Dubois and in 2000, he repeated as champion.

The same year, Ewald Notter was awarded “National Pastry Team Champion” and honored as Pastry Chef of the Year. He qualified to compete as part of the U.S. National Team in Lyon, France, where he placed first; scoring 699 out of 700 points for sugar and helping the U.S. Team achieve its first Gold Medal.

In 2003, Ewald was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.”

In 1982, Ewald Notter opened his first school, the International School of Confectionary Arts (ISCA), and started to compete and teach internationally. ICSA embraced Old World Swiss traditions yet challenged the industry with new artistry and advances. He also authored two highly respected books on his craft: “The Textbook for Sugar Pulling & Sugar Blowing” and “Das Ist Zucker—That’s Sugar.” ISCA became celebrated worldwide for its unique teaching style and exquisite art form.

In 1992, Ewald moved to America and began teaching classes at ISCA in chocolate and pastillage decorations, candy making, and special holiday classes. He also began inviting internationally renowned guest teachers to the school throughout the year. The school created special classes for the needs of hotel groups such as Peninsula Group of Hong Kong, Hilton International, and The Ritz Carlton, among others.

Ewald Notter also starred in four videos in chocolate and sugar decoration for the Culinary Institute for America, which became their best selling videos.

In 2002, Ewald joined together with business partner Beverly Karshner, and they moved ICSA to beautiful Orlando, Florida. The school became Notter School of Pastry Arts and is an easy and attractive travel destination for chefs and aspiring pastry chefs from the States, Europe and around the globe.

With expert management and faculty in place in Orlando, Ewald is free for what he loves and does best – teach and create. Today, Notter School is recognized as one of the world’s most prestigious pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.

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The Art of the Chocolatier

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