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Cake Decorating with Modeling Chocolate (Anglais) Broché – 8 mai 2013

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Book by Kristen Coniaris

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 82 commentaires
11 internautes sur 11 ont trouvé ce commentaire utile 
Finally-clear simple directions for successful modeling chocolate 24 octobre 2013
Par MB - Publié sur
Format: Broché Achat vérifié
As a home hobby baker it is simply too expensive for me to purchase commercial tubs of modeling chocolate. I've tried numerous recipes and had poor results. Using this book I successfully made my own Dark Chocolate, Milk Chocolate, and White Chocolate modeling chocolate clay. I keep it double wrapped in a container and take it out as needed to make roses, leaves, and cut outs for cookies, cakes, and petit fours. The properly made White modeling chocolate colors beautifully. This was the answer to better decorating. Most importantly you can do so many of the same things you do with fondant, except this tastes and smells perfectly delicious. Great book. I posted photos of my first roses & fantasy flowers here.
11 internautes sur 11 ont trouvé ce commentaire utile 
Great Book with Lots of Great info 12 mai 2013
Par Christine C - Publié sur
Format: Broché Achat vérifié
I have been decorating with fondant for a while now and wanted to start incorporating modeling chocolate in addition to fondant. This book has so much great information - from recipes, tutorials, and great pictures.

If your looking into starting to decorate with modeling chocolate, this is the book for you.
13 internautes sur 14 ont trouvé ce commentaire utile 
Ultimate guide for working with modeling chocolate 23 juin 2013
Par Erica - Publié sur
Format: Broché Achat vérifié
Coniaris' book is excellent. In addition to the vivid photos that clearly guide readers through each technique and tutorial, her writing style is descriptive and as vivid as the photos. Each "how-to" really comes to life through the combination of words and photos. The detailed step-by-step instructions would make it easy for even a novice to re-create all the decorations.

I'm not a pastry chef, but have worked in many high-end bakeries for years and can attest that modeling chocolate is FAR superior to fondant. I can't imagine why any bakery or baker that aims to offer high-quality products would even touch the stuff (fondant). This book really is the ultimate guide to making the switch to modeling chocolate and mastering its use! Once you try it, you'll never go back to fondant.

If you're still not sure, I recommend checking out Coniaris' blog to get a taste of the quality information you'll get from this book -
6 internautes sur 6 ont trouvé ce commentaire utile 
Great Book 31 mai 2013
Par shayla - Publié sur
Format: Broché Achat vérifié
I read this entire book in two days and loved every bit of it. I'm new to cake decorating and the author was able to provide instructions that were easy to follow. I like that she demonstrated that modeling chocolate can be used to decorate cakes just like fondant - and it tastes so much better!
5 internautes sur 5 ont trouvé ce commentaire utile 
Great Information 2 juillet 2013
Par Jan Dunlevy - Publié sur
Format: Broché Achat vérifié
I found this book to be extremely helpful with my desire to know and understand modeling chocolate more thoroughly. There were great tips, recipes and great explanations of the differences in chocolates. I would highly recommend this book to anyone wanting to further their cake art skills.
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