Catalog Search Results
Author
Publisher
Creativebug.com
Pub. Date
2020.
Language
English
Description
Working with chocolate is an art unto itself, and there's no better person to learn from than master chocolatier, Mark Tilling.The first step in any chocolate making project is learning how to temper chocolate. This process perfects the crystallization structure, ensuring that, when cooled, your chocolate will be glossy and have a great snap. The tempering process can make or break your chocolate creation, so it's important to temper it correctly...
Author
Publisher
Creativebug.com
Pub. Date
2020.
Language
English
Description
Fancy chocolates with beautifully patterned surfaces are not just for professional confectioners. By working side-by-side with master chocolatier, Mark Tilling, you'll learn how to use cocoa butter transfer sheets to create show-stopping desserts and decorations in all shapes and sizes. Use this technique as a finishing touch on a from-scratch masterpiece, or elevate a store-bought dessert with fanciful chocolate decor.
Author
Publisher
Creativebug.com
Pub. Date
2020.
Language
English
Description
Making hand rolled truffles at home is easy and yields professional results! Learn from master chocolatier, Mark Tilling, as he shows how to make a classic chocolate ganache that then gets rolled into delicate truffles. You will learn how to add flavors to your ganache and decorate your truffles with cocoa powder or metallic dusting colors. These truffles require only a few ingredients and can be made in advance.
Author
Publisher
Creativebug.com
Pub. Date
2020.
Language
English
Description
Transform chocolate into stunning three-dimensional shapes with master chocolatier, Mark Tilling. You'll learn how to work with chocolate on a cold marble surface and transform it into cigarillos, fans, and other fun geometric shapes, perfect for decorating cakes and topping elegant desserts. Mark begins by showing how to beautifully swirl colors to make two-toned chocolate and shares tips and tricks for working on the marble surface. Whether you...
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