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 have learned how to paint your chocolates. we must understand that this is not the end of the process. When we paint. we fill and seal our chocolates. there is a final step that is very important. which is the preservation of our product. We must consider not only the working conditions while handling chocolate. but also during finishing process and when transporting our product. When we discuss storage. it extends beyond just our final product; it includes ensuring quality throughout every stage of production to maintain freshness and It's crucial to consider the origin of our ...”

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

• Category

  Craft, Culinary, Design

• Areas

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