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

 

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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Chef Training DVD: The Chocolate Decoration Series by the Culinary Institute of America
    

 

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$29.95

MSRP
$49.95
Chef Training DVD: Chocolate Decoration Techniques by the Culinary Institute of America
Product ID: CIA-1-5315-187-7-00191
Revised: 8/1/2017

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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

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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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