TY  - BOOK
AU  - 
AU  - 
ED  - Culinary Institute of America.
ED  - 
ED  - Culinary Institute of America.
ED  - 
SN  - 1583153330
SN  - 2
PY  - 2007///.46
CY  - New York
PB  - 
KW  - 
KW  - 2
KW  - 0
KW  - 6
KW  - 20
KW  - Chocolate.;Chocolate molds.;Chocolate processing.;Chocolate desserts
N1  - 5
N2  - 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
ER  -