TemperingDVD - 2011
"This program will take the mystery ... out of tempering chocolate. Chocolate Man Bill Fredericks starts off with an introduction to the cocoa pod, where it comes from, how it's harvested, processed, the resulting nibs in their purest form and what happens when the cocoa butter is extracted from the nibs. Next learn about several indirect methods for melting chocolate (double boiler, warming plate, microwave), whether the chocolate starts in blocks, discs, morsels, buttons, batons, chips, callets, rondos, pistoles, ribbons, chunks etc. ... Learn how to perform four different tempering methods ... slab, seed, stick blender, and mycryo to create all sorts of detectible [i.e. delectible] treats such as tulip cups, fruit & nut bark, dipped apricots and strawberries and molded chocolates"--Container.