Chocolate decoration techniques with Ewald Notter   [videorecording] / 
 Ewald Notter 
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. 
 - [Hyde Park, N.Y.] :  Culinary Institute of America,  2007. 
 - 1 videodisc (61 min.) :  sd., col. ;  4 3/4 in. 
 - ProChef training materials. .
<br/><br/> Programs previously issued as two separate videorecordings. 
<br/><br/>program 1. Chocolate decoration techniques (37 min.) -- program 2. Advanced chocolate decoration techniques (24 min.) 
<br/><br/>Editor, Skip Thela.  Editor, Skip Thela. 
<br/><br/>Host and instructor, Ewald Notter. 
<br/><br/> Explains how chocolate is manufactured and tempered. Demonstrates the basics of spraying and cutting out shapes, and using molds and transfer sheets. 
<br/><br/><br/>DVD. 
<br/><br/><br/>Close captioned. 
<br/><br/><label>ISBN: </label>1583153330 9781583153338 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery (Chocolate).<br/>Chocolate.<br/>Video recordings for the hearing impaired.
<br/><br/><label>LC Class. No.: </label>TX 767 .C5 .C46 2007 
<br/><br/><label>Dewey Class. No.: </label>641.6374