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

Overview

“We continue working on the details and decorations. ”

In this video lesson Domestika addresses the topic: Fondant and Details 2, 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

“Fondant and details Here I have some fondant left over from coating the body of the fish. And before I start working on the details, I'll add CMC to it. What is CMC? It is short for a long word, carboxymethylcellulose. This product is to harden the fondant. It is a powder, you will see it now, that absorbs moisture, traps moisture, so the fondant dries more quickly. This powder is used when we are going to model, not to cover, that we use it as it comes out of the package, or per the recipe that you use if you make it yourselves. But for modeling, always use this powder. Now I will add a li...”

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