Bryce Canyon Chocolate Design

I’ve been to Utah a couple of months ago and the nature just blew me away. The rock formations made me think of piped cream and I had the idea to bring Bryce Canyons into my chocolate design. 

So this is an abstract attempt to bring Utah’s nature into my chocolate. 

Chocolate Making Tools and Equipment

Tooth Brush Oral B from Braun: https://amzn.to/3v7IpZD

Silicon Pat from Kitzini : https://amzn.to/3j7mZcw

Airbrush from Timbertech: https://amzn.to/3x8EtZP

Double Boiler from Cuisine Art: https://amzn.to/3g89qHU

Glass bowls from Pyrex set: https://amzn.to/2SldI5G

IR Thermometer from Etekcity: https://amzn.to/3gnVEjn

Candy Thermometer from Brapilot: https://amzn.to/3AhVrH8



Colors 

Chef Rubber, white (other colors available): https://amzn.to/3cQvXHt

Roxy & Rich, purple (other colors available): https://amzn.to/35zD5nn



Polycarbonate Molds

Sphere: https://amzn.to/2TOxDdW

Half Sphere: https://amzn.to/3wRAa5L

Heart: https://amzn.to/3zBPUeN

Bunny: https://amzn.to/2UbFgLn

Diamond: https://amzn.to/3xvDKCf

Bar: https://www.tcfsales.com/products/1595-cw2017-mould-6-x-4-tablet-27-gram/


Books

Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

https://amzn.to/2XRRg6M


Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors 

https://amzn.to/389FUga


Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook

https://amzn.to/3gsiFCz


Stephen T Beckett, The Science of Chocolate

https://amzn.to/3mrjXBR


Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate

https://amzn.to/3868C1o


Video Making Tools and Equipment

Olympus OM-D E-M1 Mark II : https://amzn.to/3vfSt2C

Ring Light with Tripod: https://amzn.to/3pEVWH3

LED Video Light: https://amzn.to/3579MIu

Angela Pfleiderer