Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts.
Contributor(s): Miller, Philip | Notter, Ewald | Meyer, Joanne A | Food and Beverage Institute (Culinary Institute of America) | Culinary Institute of America | Notter School of Pastry Arts.Series: ProChef training materials.Publisher: [Hyde Park, N.Y.] : Culinary Institute of America [distr.] : Food & Beverage Institute, c2007Description: 1 videodisc (61 min.) : sd., col. ; 4 3/4 in.ISBN: 9781583153338 (DVD); 1583153330 (DVD).Subject(s): Cooking (Chocolate) | ChocolateDDC classification: 641.6374
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Media Resources||Taylor's Library-TU||641.6374 CHO 2007 (Browse shelf)||1||Available||AVLSx,AVLSx,02,GR||1000525520|
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.
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.