
Learn to create more than 20 chocolate decorations using milk and white chocolate. Master step-by-step techniques for leaves, flowers, snowballs, and Christmas trees, plus topiary and a master class.
Learn tempering chocolate by controlling cocoa butter crystallization, melting at 45–50°C, cooling to about 29°C, and using thermometer, spatula, and transfer sheets for glossy decorations.
Master crystallizing chocolate to achieve clean cuts, shape with plastic sheets and molds, and create festive decorations such as Christmas trees and snowballs.
Master quick chocolate decoration techniques using a knife, spatula, and sugar paste to create leaves, a rose, and 3d chocolate decorations, with tempering and crystallization throughout.
Learn to decorate a French square cake with a tempered chocolate band, milk and white chocolate colored red, and cocoa nib accents for a glossy, crystallized finish.
In this step by step video course, Michele Willaume, World Champion of the Coupe du Monde de la Pâtisserie, and French chocolatier, will show you how to create beautiful chocolate decorations starting with such essential techniques as tempering and coloring of chocolate and finishing with modeling of chocolate forms. He will teach you how to make 20 different chocolate forms including basic leaves and complex figures, flowers and Christmas trees using all types of chocolate - black, milk and white. Some decorations will require special forms, others can be easily made with an ordinary kitchen knife, but most interesting ones will be made by hand. After watching this detailed video you will be able to make any decoration, and you will also have the recipe for delicious chocolate treats.