Chocolate decoration techniques with Ewald Notter [videorecording] / produced by the Food & Beverage Institute ; The Culinary Institiute of America ; The Notter School of Pastry Arts ; writer and producers, Philip Miller and Joanne A. Meyer ; director, Philip Miller.

Contributor(s): Material type: FilmFilmSeries: ProChef training materialsPublication details: [Hyde Park, N.Y.] : Culinary Institute of America, 2007.Description: 1 videodisc (61 min.) : sd., col. ; 4 3/4 inISBN:
  • 1583153330
  • 9781583153338
Other title:
  • Ewald Notter
Subject(s): DDC classification:
  • 641.6374 22
LOC classification:
  • TX 767 .C5 .C46 2007
Contents:
program 1. Chocolate decoration techniques (37 min.) -- program 2. Advanced chocolate decoration techniques (24 min.)
Production credits:
  • Editor, Skip Thela.
Host and instructor, Ewald Notter.Summary: Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets.
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Programs previously issued as two separate videorecordings.

program 1. Chocolate decoration techniques (37 min.) -- program 2. Advanced chocolate decoration techniques (24 min.)

Editor, Skip Thela.

Host and 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.

Close captioned.

No Master.

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