Dare to cook.

Title from onscreen menu: Tempering chocolate

Introduction -- Crystal structure -- Melting techniques -- Slab tempering -- Chocolate tulips -- Seed tempering -- Fast seed tempering -- Mycryo

"This program will take the mystery ... out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an introduction to the cocoa pod, where it comes from, how it's harvested, processed, the resulting nibs in their purest form and what happens when the cocoa butter is extracted from the nibs. Next learn about several indirect methods for melting chocolate (double boiler, warming plate, microwave), whether the chocolate starts in blocks, discs, morsels, buttons, batons, chips, callets, rondos, pistoles, ribbons, chunks etc. ... Learn how to perform four different tempering methods ... slab, seed, stick blender, and mycryo to create all sorts of detectible [i.e. delectible] treats such as tulip cups, fruit & nut bark, dipped apricots and strawberries and molded chocolates"--Container

Bennett-Watt HD Productions: DVDDTC10 (on disc surface)

Video production staff: Jim Watt, Kelly Watt

Instructor, Bill Fredericks

DVD, playable in all regions; Dolby Digital 5.1 surround sound