Chocolate: Colorful & Creative Molding Techniques with The Chocolate Man, Bill Fredericks
(eVideo)

Book Cover
Author
Published
Bennett-Watt Entertainment, Inc., 2011.
Format
eVideo
Status
Available Online

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Physical Description
2h 34m 0s
Language
English

Citations

APA Citation, 7th Edition (style guide)

Jim Watt., Jim Watt|DIRECTOR., Kelly Watt|DIRECTOR., Jim Watt|PRODUCER., Kelly Watt|PRODUCER., & Jim Watt|WRITER. (2011). Chocolate: Colorful & Creative Molding Techniques with The Chocolate Man, Bill Fredericks . Bennett-Watt Entertainment, Inc..

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Jim Watt et al.. 2011. Chocolate: Colorful & Creative Molding Techniques With The Chocolate Man, Bill Fredericks. Bennett-Watt Entertainment, Inc.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Jim Watt et al.. Chocolate: Colorful & Creative Molding Techniques With The Chocolate Man, Bill Fredericks Bennett-Watt Entertainment, Inc, 2011.

MLA Citation, 9th Edition (style guide)

Jim Watt, et al. Chocolate: Colorful & Creative Molding Techniques With The Chocolate Man, Bill Fredericks Bennett-Watt Entertainment, Inc., 2011.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID9d6c9cfb-6352-e38c-dada-50859e69c240-eng
Full titlechocolate colorful and creative molding techniques with the chocolate man bill fredericks
Authorwatt jim
Grouping Categorymovie
Last Update2023-12-21 17:58:40PM
Last Indexed2024-05-04 04:40:16AM

Book Cover Information

Image Sourcehoopla
First LoadedSep 27, 2022
Last UsedApr 2, 2024

Hoopla Extract Information

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    [synopsis] => The Chocolate Man Bill Fredericks follows up on his "Basic Truffles" program by teaching you more advanced molding & decorating techniques for coloring, flavoring, airbrushing, painting, texturizing & using transfer papers. This "Colorful & Creative Molding Techniques" program will be enjoyed more fully by having a good understanding of how to temper chocolate.  Bill has another program called "Tempering" to help you do just that! Learn to make coronets & lines, use white chocolate accents, cocoa butter color accents, air brush techniques, transfer sheet variations, molding of both white & dark chocolate, cleanup, ganache and finally sealing truffles. Be prepared to be inspired to create all sorts of innovative molded chocolates.
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