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

Overview

“One of the theories I use most when creating is the color theory applied to chocolate and cocoa butter, as it allows me to clearly understand the different points that affect a final product, such as: brightness, contrasts, shadows, lights, and thus create my own narratives through chocolate, which is why today I want to share it with you so you can begin to explore and create your own story. ”

In this video lesson Domestika addresses the topic: The color, 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'm going to talk to you about why color is important to me. when creating chocolates. Color has many characteristics and a of them is the association of ingredients which we are going to eat. For example, if we use a chocolate with a red color, we are giving a sensation to eat some strawberry, raspberry. If we use a yellow, let's think about mango. This will always help us give a tip or show our diner what they are going to eat. But we shouldn't just use color that way. Color is a form of expression. Color is an art. And in candy stores we can express ourselves in this way. ...”

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