Specialization in design and chocolate sculpture: Modeling, textures and edible sculptures

Overview

“In this lesson, we'll look at what to consider once you've completed your chocolate. We'll discover different ways to present your work and the best way to store and transport it.”

In this video lesson Domestika addresses the topic: How to Store, Transport and Package Your Work Sustainably, which is part of the Domestika online course: Specialization in design and chocolate sculpture: Modeling, textures and edible sculptures. Learn to create edible sculptures with advanced design and modeling techniques in chocolate, highlighting unique textures and flavors.

Partial transcription of the video

“In this lesson, I'll show you how to best store and transport your chocolates. I'll also give you some tips on how to packaged sustainably and beautifully. After you've poured your chocolate into the mold, it takes around 24 hours for it to fully crystallize, which will give you the best snap and a beautiful sheen of your tempered chocolate. So this piece of chocolate has fully crystallized for 24 hours at room temperature. So let's just hear what the perfect snap sounds like. Chocolate absorbs strong smells really easily and is quite reactive to daylight, humidity and heat. A good way to p...”

This transcript is automatically generated, so it may contain mistakes.

Course summary for: Specialization in design and chocolate sculpture: Modeling, textures and edible sculptures

• Level: Beginner
• 100% positive reviews (2)
• 73 students
• 6 units
• 74 lessons (13h 29m)
• 39 downloads

• Category

  Craft, Culinary, Design

• Areas

  Chocolate, Design, DIY, Edible Art, Fondant, Food Styling