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

Overview

“To begin, I'll talk to you about each of the equipment, materials, molds, and utensils. You'll learn the basic elements to consider regarding the work area, temperature, and humidity conditions. This is a very important point when creating quality products and will help you optimize time and resources when making chocolates. ”

In this video lesson Domestika addresses the topic: Materials and work area, 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 am going to teach you about work tools that we are going to need to be able to work with chocolate. Here we have our spatula, which we will use to temper our chocolate. The thermometer is something very essential when working with chocolate, since we must be very aware of the temperatures we are going to use. There are different types of thermometers. We have the probe thermometer, the immersion thermometer, and the laser thermometer. I highly recommend the immersion thermometer because the immersion thermometer will give us a much more accurate temperature. since it is tou...”

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
• 11 students
• 6 units
• 74 lessons (13h 29m)
• 39 downloads

• Category

  Craft, Culinary, Design

• Areas

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