---
product_id: 2807583
title: "The Art of the Chocolatier: From Classic Confections to Sensational Showpieces"
price: "A$113"
currency: AUD
in_stock: true
reviews_count: 8
url: https://www.desertcart.com.au/products/2807583-the-art-of-the-chocolatier-from-classic-confections-to-sensational
store_origin: AU
region: Australia
---

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

**Price:** A$113
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
- **How much does it cost?** A$113 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/2807583-the-art-of-the-chocolatier-from-classic-confections-to-sensational)

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## Why This Product

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## Description

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces [Notter, Ewald, Brooks, Joe, Schaeffer, Lucy] on desertcart.com. *FREE* shipping on qualifying offers. The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

Review: Very pleasantly surprised! - I was very pleasantly surprised by this book. My main point of comparison is Greweling's "Chocolates and Confections" book. Mind you, they aren't exactly the same, as Notter's book only covers chocolate and not confections, but I'm going to compare Notter's book to Greweling's chocolate section. When I was first looking for a chocolate book, I bought Greweling's book. But I was unsatisfied and found that Notter's book was the one I was looking for as someone who's worked briefly in the pastry arts. Notter's book is more concise, and in a good way (at least to me!). Greweling is very detailed and a little too textbook like. I preferred Notter because he was able to get to the practical point without taking up 5 pages. In some cases, the technical details can help you troubleshoot, but I think that Notter still provides the meat and bones to let you do this. As for technique, I find that Notter wins hands down. He has extremely useful tips that I haven't read anywhere else--tips for working cleanly, common problems, etc. There are also much more detailed instructions and guidelines to using cocoa butter and making other decorations than in Notter's book. Finally, the recipes. For whatever reason, I just plain didn't find many of the recipes in Greweling's book very appealing. There were maybe one or two recipes that I wanted to try. On the other hand, there were several in Notter's book that I immediately bookmarked. I guess it's just my taste profile. I tried a few of Greweling's recipes and found them just so-so. The chocolate showpiece section is also very useful and well laid-out though it wasn't really a reason I bought the book.
Review: Chocolate For All - A perfect book for beginners to a professional chocolatier. Extremely detailed, well written.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #436,319 in Books ( See Top 100 in Books ) #88 in Chocolate Baking #1,675 in Baking (Books) #4,524 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.8 out of 5 stars 362 Reviews |

## Images

![The Art of the Chocolatier: From Classic Confections to Sensational Showpieces - Image 1](https://m.media-amazon.com/images/I/71dkmlbIipL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Very pleasantly surprised!
*by J***C on August 26, 2015*

I was very pleasantly surprised by this book. My main point of comparison is Greweling's "Chocolates and Confections" book. Mind you, they aren't exactly the same, as Notter's book only covers chocolate and not confections, but I'm going to compare Notter's book to Greweling's chocolate section. When I was first looking for a chocolate book, I bought Greweling's book. But I was unsatisfied and found that Notter's book was the one I was looking for as someone who's worked briefly in the pastry arts. Notter's book is more concise, and in a good way (at least to me!). Greweling is very detailed and a little too textbook like. I preferred Notter because he was able to get to the practical point without taking up 5 pages. In some cases, the technical details can help you troubleshoot, but I think that Notter still provides the meat and bones to let you do this. As for technique, I find that Notter wins hands down. He has extremely useful tips that I haven't read anywhere else--tips for working cleanly, common problems, etc. There are also much more detailed instructions and guidelines to using cocoa butter and making other decorations than in Notter's book. Finally, the recipes. For whatever reason, I just plain didn't find many of the recipes in Greweling's book very appealing. There were maybe one or two recipes that I wanted to try. On the other hand, there were several in Notter's book that I immediately bookmarked. I guess it's just my taste profile. I tried a few of Greweling's recipes and found them just so-so. The chocolate showpiece section is also very useful and well laid-out though it wasn't really a reason I bought the book.

### ⭐⭐⭐⭐⭐ Chocolate For All
*by T***I on June 11, 2025*

A perfect book for beginners to a professional chocolatier. Extremely detailed, well written.

### ⭐⭐⭐⭐⭐ tons of great technical information
*by S***R on May 29, 2025*

I’ve had a lot of experience with chocolate. But I learned a few new things from reading this book. I bought it mainly for new bonbon recipe ideas and it has that….and more.

## Frequently Bought Together

- The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- The Art of the Confectioner: Sugarwork and Pastillage

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-01-24*