Chocolate decoration techniques with Ewald Notter [videorecording] /
produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.
- [Hyde Park, N.Y.] : Culinary Institute of America [distr.] : Food & Beverage Institute, c2007.
- 1 videodisc (61 min.) : sd., col. ; 4 3/4 in.
- ProChef training materials .
Originally produced c2006.
Chocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)
Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller. Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Host/instructor, Ewald Notter.
Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
DVD.
9781583153338 (DVD) 1583153330 (DVD)
Cooking (Chocolate)
Chocolate.
641.6374 / CHO 2007
Originally produced c2006.
Chocolate decoration techniques (37 min.) -- Advanced chocolate decoration techniques (24 min.)
Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller. Writer/producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.
Host/instructor, Ewald Notter.
Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
DVD.
9781583153338 (DVD) 1583153330 (DVD)
Cooking (Chocolate)
Chocolate.
641.6374 / CHO 2007