Dessert Decoration by Garuharu (Yoon Eun Young)

Description

In Korean & English. Dessert Decoration by Garuharu provides the latest content on dessert decoration techniques and creative skills. Anyone can make fantastic desserts through Garuharu’s comprehensive book. Chapters include: – TOOLS – SILICONE FOR MOLD MAKING – CHOCOLATE TEMPERING – KNIFE CUTTING – TEXTURED SHEET – STAMP – FEATHER – CHOCOLATE BAND – MODELING CHOCOLATE-DARK – MODELING CHOCOLATE-WHITE PART – SILICONE MOLD – GELATIN MOLD – SUGAR PASTE & MERINGUE – NUTS & BEANS – CRUNCHY CACAO – CARAMELIZED HAZELNUTS – SNOW ALMOND – TUILE & NOUGATINE & CRISPY – ALMOND NOUGATINE – SESAME TUILE – CRISPY CACAO – CIGARETTE DOUGH – CRYSTAL ISOMALT – MARZIPAN – BUTTER DECORATION – FRUIT & VEGETABLE CHIPS – HERBS & FLOWERS – CRYSTAL HERBS & FLOWERS – FRUITS – FRUITS SEGMENTS – LEMON PEEL – COCONUT