References and Research
Trade Organizations and Publications
The trade-only Philadelphia Candy Show will allow our students to attend even
though you may not have a business established at the time you plan to go. Just
register your company name at "ecolechocolat.com / buyer".
Manufacturing Confectioner Available in print only
Pastry Art & Design Available in print only very sporadically
Pastry's Best Magazine Available in print or as a downloadable PDF
Pastrynet.com - news and resources from the pastry industry
Reference Materials and Videos
These are the videos that are available on the Internet and deal with chocolate.
The Chocolate Decoration Series with Ewald Notter
In this two-part video series, award-winning confectioner Ewald Notter of the
International School of Confectionery Arts uses his tempered chocolate to create
decorative showpieces and awe-inspiring works of culinary art.
I highly recommend the first video Chocolate Decoration Techniques for those of
you who find you are having a problem with tempering or if you plan to produce a lot
of molded products. He also emphasizes cleanliness and an organized work space which we could all follow.
Chocolate Decoration Techniques
Important Note - use the link above to read about the video but ChefRubber sells it
for $50.00 so you'll want to go there to buy (click on Products then Books & Videos
then Videos).
According to the description: This videovideo explores the basic techniques involved
in working with chocolate, from tempering to finishing touches.
The videovideo begins with an overview of chocolate, where it comes from, how it is
processed, and the basic information that will help the beginning chocolatier better
understand the art and science.
Couverture and tempering of chocolate is covered in depth, with the three methods of
tempering demonstrated:
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Direct method of tempering
Seeding method of tempering
Tabling method of tempering
The four skills to master tempering of chocolate are taught thoroughly:
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Manipulating temperature
Agitating and stirring properly
Using the right ratio of tempered to untempered chocolate
Incorporating one into the other
When tempering is mastered, you can also learn the following techniques in this
video:
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Cutting out shapes
Working with molds
Using multiple colors
Incorporating transfer sheets
Spraying techniques
Captivating Confections DVD's and Videos from the Culinary Institute of
America
Brittles and More
Techniques demonstrated by Chef Peter Greweling
Demonstrates the formulas, techniques, and presentation for:
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Soft caramel for centers
Peanut brittle using sugar coating technique
Dragée technique for chocolate coated almonds
Flavoring fondant for chocolate centers or as fondant confections
25 Minutes • $99.00 + shipping
Filled Chocolates
Techniques demonstrated by Chef Dan Budd
Create filled chocolates with these techniques:
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Discover the proper way to melt, temper, handle, mold and decorate
chocolates
Create high-quality chocolates
Variations with color: piping, drizzling, brushing
Cherry filled chocolates
23 Minutes • $99.00 + shipping
Hand-Formed Chocolates
Techniques demonstrated by Chef Dan Budd
Chef Dan Budd demonstrates how to make some popular items of hand-formed
confectionery. Discover the finer points of working with chocolate and all the steps
involved in making:
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Cream Ganache - Making Truffles
Butter Ganache - Making Rigi Peaks
Knackerli
Rocher
27 Minutes • $99.00 + shipping
BCCCA Training Packs - £196 plus VAT
According to the description: Concentrates on chocolate tempering, enrobing,
moulding and cooling. Its contents include: chocolate composition and structure;
recipes; temperature and viscosity; particle size; hand tempering; automatic
tempering; cocoa butter equivalents and substitute fats; enrobing process;
composition, shape and temperature of centres for enrobing; moulding and shell
moulding; mould making materials; demoulding; chocolate viscosity for enrobing and
moulding; controlled cooling; tunnel and multi-tier coolers; dew point and relative
humidity; cooling system problems.
Easy Chocolate Tempering/Candy Coating Uses Video
Marsha Winbeckler--Approximately 45 minutes, VHS
Confectionery Arts Casting by Michael Joy.
Miscellaneous - websites of interest
World Chocolate Masters - Check out the 2005 winners and more importantly their
products.
Clay Gordon's Chocophile.com
About.com Chemistry of Theobromine with other links that just keep giving - one link
leads to another and another!!
Chipsbooks.com - a collection of technical and professional culinary books
Thomas Allen's compilation of resources
Exploratorium
Chocomania
A brief but informative overview of chocolate
This is an very interesting list of chocolate bars with ratings that were collected by a
chocolate bar aficionado, Mark Chocolate Canizaro.
Chocolate Lesson Plans and Resources for Children
Chocolate Fountain
Fine Dark Chocolate - a good resource for comparing chocolate bars.
The Fog City News - carries over a 150 chocolate bars from all over the world.
Pat McGee's CandyGram.
The Vanilla Company - Patricia Rains homage to all things vanilla.
International Cake Exploration Societé - List of Cake Decorating Links
Musee du Chocolat Biarritz - France
MIT Chocolate Laboratory - a student run project