DVD - 2011
Rate this:
"This program will take the mystery ... out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an introduction to the cocoa pod, where it comes from, how it's harvested, processed, the resulting nibs in their purest form and what happens when the cocoa butter is extracted from the nibs. Next learn about several indirect methods for melting chocolate (double boiler, warming plate, microwave), whether the chocolate starts in blocks, discs, morsels, buttons, batons, chips, callets, rondos, pistoles, ribbons, chunks etc. ... Learn how to perform four different tempering methods ... slab, seed, stick blender, and mycryo to create all sorts of detectible [i.e. delectible] treats such as tulip cups, fruit & nut bark, dipped apricots and strawberries and molded chocolates"--Container.
Publisher: Issaquah, WA : Bennett-Watt HD Productions, Inc., c2011
ISBN: 9781604900651
Characteristics: 1 videodisc (111 min.) : sd., col. ; 4 3/4 in


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Subject Headings


Find it at DCPL

To Top