Newly Compiled Techniques and Applications of Chocolate Sculpture

Author: Du Wenli
Publisher:
Publish Date: 2005-10-01
Features: Detailed carving steps, exquisite illustrated examples, master's exclusive techniques, the best teaching material for learning. Butter and chocolate carving is one of the fastest-growing new forms of food carving in recent years. Using a type of artificial butter—shortbread margarine—as the shaping material, this butter has characteristics such as low water content, strong adhesiveness, and easy storage, making it favored by many professionals. This book is richly illustrated and easy to understand. The selected works are diverse in materials and innovative in design. Each piece strives for both form and spirit, aiming for continuous improvement rather than perfection. Many of the works are excellent teaching examples. As long as food carving enthusiasts follow the steps in this book, they can carve their own unique creations.