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by Elaine González

  • ISBN: 0809255448
  • Category: Cookbooks
  • Author: Elaine González
  • Other formats: azw txt mbr lit
  • Language: English
  • Publisher: Contemporary Books; 1St Edition edition (1983)
  • Pages: 221 pages
  • FB2 size: 1133 kb
  • EPUB size: 1412 kb
  • Rating: 4.4
  • Votes: 195
Download Chocolate artistry: Techniques for molding, decorating, and designing with chocolate fb2

Chocolate Artistry book. Goodreads helps you keep track of books you want to read.

Chocolate Artistry book. Read by Elaine Gonzalez.

Dare to Cook Chocolate: Colorful and Creative Molding Techniques .

Dare to Cook Chocolate: Colorful and Creative Molding Techniques - YouTube. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner // Peter P. Greweling, The Culinary Institute of America. Chocolate and candy making today is undergoing a renaissance in public awareness and status. I spent a day making chocolate with the folks o Chocolate and the pro-chocolatier who was teaching me said that this was her chocolate bible. I got a chance to look through it and it looks like an amazing reference guide.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner By Peter P. Greweling Bake me. . Greweling Bake me I'm yours. -Biscuiteers Book of Iced Gifts by Biscuiteers -Olive Trees and Honey -The Gastroparesis Healing Diet: A Guided Program for Promoting Gastric Relief, Reducing Symptoms and Feeling Great by Tammy Chang -The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan -Mug Crumbles: Ready in 3 Minutes in the Microwave by Christelle Huet-Gomez.

Mylar covered DJ. Very solid book with clean reading pages.

The Chocolate Artistry. Select Format: Paperback. Select Condition: Like New.

Elaine Gonzalez Owner. Chocolate Artistry Management Consulting Services Whol Groceries. author: Elaine Gonzalez. 1135 Cayuga Dr, Northbrook, IL 60062 (847) 498-3971.

Modeling chocolate is a chocolate paste made by melting chocolate and . Chocolate cake with roses.

Modeling chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. The chocolate is formed into a variety of shapes and structures that cannot be easily accomplished with other softer edible materials such as buttercream frosting, marzipan, or fondant. This has become a form of unique artistry, and ranges from a single-layer cake, decorated simply, to a multi-layered 3-dimensional creation, that is decorated with edible ribbons made of sugar. A cake sculpted to look like a cheeseburger with fries.

Book by Gonzalez
Reviews about Chocolate artistry: Techniques for molding, decorating, and designing with chocolate (5):
Debeme
I saw this in our local library and just had to have my own! There really aren't many books out there that teach chocolate artistry , they may have a few techniques, but this book also helps by showing different methods for the same results. Absolutely love this book!
Viashal
dated
Micelhorav
This is a great chocolate book. Elaine Gonzalez is one of the pioneers in chocolate artistry. Lots of pictures. She has great "how to's" in her book.
Zavevidi
Even though the cover is in colour, the book is so old that all photos inside are in black and white. Because of this it loses a lot of appeal. Actual techniques are good, but because of the poor graphics (because of its age) it's not very useful (not knowing that it is black and white could be lack of research on my behalf).
Kazracage
This is one of those marginal books where I am not sure whether or not to recommend it. It has some rare and precious nuggets of information hard to come by in most of the popular, best-selling cookbooks. On the other hand, most of the artistry demonstrated is either strange or 30 years out of date. In the end, I do recommend it for dedicated, amateur pastry chefs or professionals who need to know how to temper and decorate with chocolate and confectionery coatings. For the average home cook, forget it.

The first chapter is the most valuable: it has complete instructions on tempering chocolate. It is one of the few places I know of that describes all 3 methods: seeding, direct, and tabling. The instructions are detailed, have many pictures, and each method takes several pages. The second chapter is the only place I know of that describes how to use molds for chocolate.

The next 3 chapters are little more problematic. You will find procedures for parchment piping cones, pastry bags, chocolate modeling clay, and flowers. On the other hand, only someone willing to spend a dozen or two afternoons practicing them will gain the ability to do them correctly (indeed, some of us never quite get the hang of it, and I count myself in that number). These are not easy to do. Another minor problem is that my pastry tubes are by Ateco; the tube numbers in the book are for the Wilton ones, so in some cases I have to guess what the correct number is.

The rest of the book, 8 chapters worth, is of little value. There are complete instructions for various decorating tasks, but most are no longer current or interesting. Even here there are some bits worth doing: the chocolate strawberry tree, chocolate basket, filigree work, chocolate house, decorating cookies, and decorating cakes.

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