Chocolate with Chocolate Man Bill Fredericks 4 program collection including Basic Truffles, Colorful and Creative Molding Techniques, Tempering and Holiday Confections. Price reflects 5% discount!
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. 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.
Basic Truffles Learn the basics of truffle making! The Chocolate Man Bill Fredericks teaches you about tempering as well as an introduction to ganaches, dipping and molding.
Create delicious gems:
- Java Truffles (java ganache dusted in cocoa powder)
- Neapolitan Bar Truffle (with lemon infused white chocolate covered by a blanked of milk chocolate)
- Grand Marnier (Grand Marnier ganache hand dipped in dark chocolate)
- Midnight Mint (molded midnight mint ganache in dark chocolate sea shells)
- Almond Bark, Blueberry Bark
- Chocolate Dipped Strawberries (2 disc set)
Colorful and Creative Molding Techniques The Chocolate Man Bill Fredericks follows up on his Basic Truffles program by teaching you more advanced molding and decorating techniques for coloring, flavoring, airbrushing, painting, texturizing, using transfer papers etc. (2 disc set)
Tempering Learn how to be in “good temper”. No this doesn’t mean your mental state of mind, but getting the chocolate in the correct crystalline structure to accomplish what you want to do with it!
The Chocolate Man Bill Fredericks takes the mystery out of tempering chocolate so you can use it to
- dip, mold, make into barks and more.
- Learn how to perform four different tempering methods: Slab, Seed, Stick Blender and Mycryo to create all sorts of detectible treats such as
- Tulip Cups, Fruit and Nut Bark, Dipped Apricots and Strawberries and Molded Chocolates.
Holiday Confections Learn how to have fun with chocolate throughout the year by creating all sorts of holiday confections, including:
- Decorative Boxes with lids
- Winter Molds of Trees and Stars
- Spring Molds of Bunnies and Eggs
- Fruit and Nut Bark
- Peanut Butter Cups
- Fondant for hand dipped Cherry Cordials
- Tuxedo Strawberries
- Dark Chocolate Truffles
- French Truffles
- Lemon Ginger Truffle
- 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. 2 disc set.
Duration 647 minutes.
DTC09 REVIEW: Video Librarian
Dare to Cook—Chocolate: Colorful and Creative Molding Techniques (2011) 2 discs. 154 min. DVD or Blu-ray: $34.95. Bennett-Watt HD Productions. ISBN: 978-1-60490-064-4 (dvd). “Chocolate Man” Bill Fredericks is the instructor for this primer on techniques for molding chocolate treats. In the first of two discs, viewers will learn how to make coronets (using parchment paper), piping lines, and zigzags; use multifaceted molds; create accents with colored cocoa butter (including red, green, and white detailing for a raspberry-styled mold); and airbrush.
The second disc looks at the finished products, from refrigeration to filling and then sealing the candies (including creating a ganache filling of fresh citrus zest). Also offering tips on clean-up (including reusing chocolate so nothing goes to waste and sanitizing the work surface), this should appeal to DIYers with a sweet tooth.
Other titles in the series include Basic Truffles, Tempering, and Holiday Confections. Recommended. Aud: P. (J. Williams-Wood)
DTC08-09 REVIEW: The Midwest Book Review
"Chocolate Man" Bill Fredericks hosts Dare to Cook Chocolate, a two-DVD set that explores the remarkable joy crafting chocolate candies by hand. "Basic Truffles" (9781604900637) walks viewers through techniques for dipping, molding, and creating ganaches for delicious, professional-quality truffles, and "Molding Techniques" (9781604900644) lives up to its title with a step-by-step walkthrough of molding and sealing gourmet-quality truffles.
Dare to Cook Chocolate features hands-on demonstrations that viewers of all skill and experience levels can follow step by step, and deserves the highest recommendation as a supplement to prospective dessert chefs of all walks of life, from ordinary chocolate lovers to gourmet chefs.
DTC11 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.
DTC11 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.
(Dare to Cook Chocolate with Chocolate Man Bill Fredericks 4 DVD/BLU-RAY collection includes 5% discount: Basic Truffles, Colorful & Creative Techniques, Tempering, Holiday Confections.)