- Decorative Boxes with lids
- Winter Molds of Trees and Stars
- Spring Molds of Bunnies and Eggs
- Chocolate Pizzas (Fruit and Nut Bark)
- Peanut Butter Cups
- Fondant for hand dipped Cherry Cordials
- Tuxedo Strawberries
- Dark Chocolate Truffles
- French Truffles
- Lemon Ginger Truffle
- Flowers and Leaves and Hazelnut Bars
The Chocolate Man Bill Fredericks also demonstrates effective fork and hand dipping techniques as well as tricks for dealing with molds. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years.
He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT American Association of Candy Technologists, IACP International Association of Culinary Professionals, FCIA Fine Chocolate Industry Association and President of the NW Chocolatiers Guild.
Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate.
With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again. Printed recipes included. 2 disc set. Producer's Note: This 3.5 hour program that may seem epic but is chock full of useful skills, tips and techniques when working with chocolate!
REVIEW: The Midwest Book Review
Part of the "Dare to Cook Chocolate" series, Dare to Cook Chocolate: Holiday Confections is an instructional 2-DVD set that lives up to its title with step-by-step, user-friendly instructions to creating exotic, beautiful, and incredibly tasty hand-made chocolates with a seasonal or holiday theme. Hosted by "the Chocolate Man" Bill Frederick, an internationally trained chef of 20 years' experience who specializes in scrumptious chocolate desserts, Dare to Cook Chocolate: Holiday Confections demystifies the craft of the chocolatier for viewers of all culinary backgrounds and experience levels.
Viewers are walked through fork and hand dipping techniques; methods for using molds; and instructions for preparing everything from spring molds of bunnies and eggs to tuxedo strawberries, lemon ginger truffles, fondant for hand dipped cherry cordials, peanut butter cups, and much more, even "chocolate pizzas" with fruits and nuts. A wonderful choice for the adventurous chef interested in creating handmade desserts with a difference, Dare to Cook Chocolate: Holiday Confections is highly recommended.
REVIEW: The Midwest Book Review
Confectioners, dessert chefs, and chocolate lovers with a creative flair will absolutely love the latest "Dare to Cook: Chocolate" installments of the "Dare to Cook" DVD series, each available in DVD, Blu-Ray, or downloadable versions.
Both are hosted by "Chocolate Man" Bill Fredericks, who guides viewers step-by-step through dessert-making techniques. In "Dare to Cook Chocolate: Tempering" (9781604900651, $24.95) viewers learn how the tempering process that affects the final gloss, hardness, and contraction of chocolate; even slight variations in the temperature as melted chocolate cools can have a drastic effect upon the crystals formed within the cocoa butter and therefore the entire makeup of the finished product.
Four different tempering methods (Slab, Seed, Stick Blender Mycryo) are covered in depth, as well as guides to creating wondrously delicious desserts such as Dipped Apricots and Strawberries or Molded Chocolate. In "Dare to Cook Chocolate: Holiday Confections" (9781604900668, $34.95, 3.5 hours, 2 DVDs), viewers can learn to cook a veritable smorgasbord of handmade chocolate treats perfect for Christmas or Easter celebrations, from Chocolate Pizzas to French Truffles, Hazelnut Bars, Peanut Butter Cups, Spring Molds of Bunnies and Eggs, and much more. Both programs are thoroughly accessible to amateur and experienced cooks alike, and highly recommended for anyone interested in trying their hand at making confections with love.