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

“Here I have some leftover fondant from covering the fish body. Before starting to work on the details. i'm going to add CMC. What is CMC? It's the abbreviation for a very long name. which is carboxymethylcellulose. Ultimately. this product is meant to harden the fondant. It's a powder that. as you will notice. moisture. traps it. and thereby dries the fondant more rapidly. This powder is typically used when we are engaged in modeling activities. not for covering. For covering. you use the fondant as it comes out of the package or as per the recipe you use if you make it yourself. but for mo...”

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