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There are two main advantages to making your own confections - freshness and the ability to customize flavors and textures. In this video you will:
* Discover the proper way to melt, temper, handle, mold, and decorate chocolates
* Explore the artistry of piping, filling, and sealing the chocolates
* Learn to create high-quality chocolates
This DVD version offers the following new features:
* Recipes – The DVD combines the recipes included in the Captivating Confections Series-Filled Chocolates, plus an additional bonus recipe for Egg Ganache.
* One-on-One with the Chefs – Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and cherry-filled chocolates with extended lessons from the chefs.
* Scene Selections – Through the technology of DVD, you can explore different segments of the series and quickly and easily skip back and forth to the different educational areas listed previously.
* CIA Chef Interviews – Get an insider's view of the world of confections through in-depth interviews with CIA baking and pastry instructors.
Making your own confections is a way of putting your operation one-step ahead of the competition. During this video you will:
* Learn the art of preparing cream ganache and butter ganache
* Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli and rochers
This DVD version offers the following new features:
* Recipes – The DVD combines the recipes included in the Hand-formed Chocolates.
* One-on-One with the Chefs – Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and cherry-filled chocolates with extended lessons from the chefs.
* Scene Selections – Through the technology of DVD, you can explore different segments of the series and quickly and easily skip back and forth to the different educational areas listed previously.
* CIA Chef Interviews – Get an insider's view of the world of confections through in-depth interviews with CIA baking and pastry instructors.
There is no better way to show your guests that you care about what you are doing than by giving them hand-made chocolates. In this video you will:
* Create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragées, and fondant
* Develop useful candy-making techniques and methods
This DVD version offers the following new features:
* Recipes – The DVD combines the recipes included in the Brittles and More.
* One-on-One with the Chefs – Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and cherry-filled chocolates with extended lessons from the chefs.
* Scene Selections – Through the technology of DVD, you can explore different segments of the series and quickly and easily skip back and forth to the different educational areas listed previously.
* CIA Chef Interviews – Get an insider's view of the world of confections through in-depth interviews with CIA baking and pastry instructors.
This video was added to our catalog on December 08, 2005 in Culinary::Cooking.
Product availability: very long wait
During my first foray into candy making I found this series to be invaluable. Seeing the techniques demonstrated - and how a pro handles the materials - was a major help for a beginner like me.
These are excellent videos to learn some of the basics of chocolate and candy making. However, nothing can substitute for experience and you'll need some practice to make your candies as well as those shown in the video. Flawless performances by the chefs.
I enjoyed watching Peter Greweling in action, making brittle, chewy caramel and caramelizing nuts. His technique for chocolate coating the caramelized nuts was enlightening.
Interesting techniques, solid recipes. A pleasure to watch.
I thought it was very informative. I would recommend it to anyone wanting to learn about chocolate candy.
