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Chocolate decoration techniques with Ewald Notter. 6

By: 4 0 16, [, ] | Culinary Institute of America [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (60+ mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 1583153330ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Chocolate.;Chocolate molds.;Chocolate processing.;Chocolate desserts. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX767.C5 .C897c 2007 | 2Other classification:

Contents:

Action note: In: Summary: In part one of this DVD, Chef Notter teaches you the fundamentals of chocolate work, bringing all the information and techniques together as he: explains how chocolate is manufactured and tempered ; demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets ; creates bunnies and chicks, a swan, and Valentine and Christmas displays. Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how to: make chocolate shavings, curls, and cigarettes ; pipe chocolate to make decorative filigrees and ornaments ; create several fanciful chocolate pieces {u2013} an owl, a rooster, and a hat. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM	Circulation-Circulating	TX 767.C5 C897c 2007 OC (Browse shelf)	Available		DVD-25

Total holds: 0

In part one of this DVD, Chef Notter teaches you the fundamentals of chocolate work, bringing all the information and techniques together as he: explains how chocolate is manufactured and tempered ; demonstrates the basics of spraying, cutting out shapes, and using plastic molds and transfer sheets ; creates bunnies and chicks, a swan, and Valentine and Christmas displays. Stretch your creativity and build on the techniques you explored in part one. In part two, Chef Notter teaches you how to: make chocolate shavings, curls, and cigarettes ; pipe chocolate to make decorative filigrees and ornaments ; create several fanciful chocolate pieces {u2013} an owl, a rooster, and a hat.

DVD format.

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