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 |  Chef Training DVD: Chocolate Decoration Techniques by the Culinary Institute of America
In this DVD video from the Culinary Institute of America, 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. Learn the basic techniques involved in working with chocolate, from tempering to finishing touches.
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Overview
SORRY - THIS ITEM IS DISCONTINUED AND NOT AVAILABLE FROM ANY SOURCE - PLEASE DO NOT ORDER
DVD 51 minutes Culinary Institute of America
 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
If you're interested in The Chocolate Decoration Series see the other products by the Culinary Institute of America here at FoodSoftware.com:
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