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    Restaurant Training DVD: Chocolate Decoration Techniques by the Culinary Institute of America

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Overview

In this two-part DVD, award-winning confectioner Ewald Notter of the International School of Confectionery Arts teaches the fundamentals of chocolate work, explaining all the information and demonstrating the techniques.

Beginning with an overview of chocolate these videos explain where it comes from, how it is processed and the basic information that will help the beginning chocolatier better understand the art and science of chocolate.

The DVD video demonstrates:

• Direct method of tempering
• Seeding method of tempering
• Tabling method of tempering
• Manipulating temperature
• Agitating and stirring properly
• Using the right ratio of tempered to untempered chocolate
• Incorporating one into the other
• Cutting out shapes
• Working with molds
• Using multiple colors
• Incorporating transfer sheets
• Spraying techniques

Related Products

• Chef Training DVD: Captivating Confections Series by the Culinary Institute of America
• Chef Training DVD: Sugar Decoration Techniques by the Culinary Institute of America