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

Overview

“Have you ever wondered why sometimes when I work with chocolate it doesn't turn out like the pieces some people show on their social media? Well, that question will be answered in this lesson. Preservation is everything for our pieces. Here I'll talk about shelf life, fat bloom, and sugar bloom, determining factors when working with chocolate. ”

In this video lesson Domestika addresses the topic: Conservation, 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

“Now that we've learned how to paint your chocolates, we must understand that the final process doesn't end here. When we paint we fill and we seal our chocolates, there is a final step that is very important and that is the conservation of our product. Not only should we take into account the working conditions while working with chocolate, also while we finish and transport our product. When we talk about storage, We are not just referring to our final product. We must also take into account where it comes from our product and under what conditions we'll be using it. Let's remember that we...”

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

• Category

  Craft, Culinary, Design

• Areas

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