CAPTIVATING CONFECTIONS SERIES (3 Programs)
Learn the detailed methods and creative design concepts for preparing luscious pastries and spectacular sugar and chocolate showpieces that your customers will long remember. This comprehensive three-part series will show you how to fully satisfy your customers' collective sweet tooth. It's a hands-on session with a top confectioner that will add to your bottom line.
The extended DVD versions offer the following new features:
*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.
BRITTLES AND MORE
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
FILLED CHOCOLATES
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
HAND-FORMED CHOCOLATES
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
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