Decoration by powder day

around the world, this third day meal pastry North Korea's representative at the party yuneunyoung chef was published for attention.
In this series, various techniques that can be applied and used for dessert decoration, such as various expressions using the characteristics of chocolate, creative decorations using professional tools, sugar paste, meringue, tulle, nougat, and nuts gathered them together
In addition, it was designed to give you unlimited inspiration for decoration through the Gararuharu-style dessert decorated with herbs, flowers and fruits that convey the mood of the season.

PREPARATION
- TOOLS tools
- VACUUM FORMER vacuum molding machines
- CUTTING MACHINE Cutting Machine
- SILICONES FOR MOLD MAKING silicone for mold making
- CHOCOLATE TEMPERING Chocolate Tempering
- CORNET nose Rene

PART 01. CHOCOLATE
1. Chocolate CHOCOLATE SHEET Sheet
2. KNIFE CUTTING cutting knives
3. CUTTER CUTTING Cutter Cutting
4. SCRATCHING Scratch
5. CURVE-1 Bend-1
6. CURVE-2 Bend-2
7. TOPPING Topping
8. PIPING-1 Piping-1
9. PIPING-2 Piping-2
10. PIPING-2 Piping- 3
11. TEXTURED SHEET TEXTURE SHEET
12. STAMP Stamp
13. FEATHER Feather
14. CHOCOLATE BAND Chocolate
Strip 15. MODELING CHOCOLATE-DARK MODELING CHOCOLATE-DARK
16. MODELING CHOCOLATE-WHITE MODELING CHOCOLATE-WHITE MODELING CHOCOLATE- WHITE

PART 02. MOLD & FILM
17. PET MOLD PET MOLD
18. TEXTURE SHEET TEXTURE SHEET
19. SILICONE MOLD SILICONE MOLD
20. GELATIN MOLD GELATINE MOLD
21. DESIGN FILM DESIGN FILM

PART 03. SUGAR PASTE & MERINGUE
22. SUGAR PASTE SUGAR PASTE
23 .MERINGUE Meringue

PART 04. NUTS & BEANS
24. NUTS & BEANS Nuts & Beans
25. CRUNCHY CACAO Crunchy Cacao
26. CARAMELIZED HAZELNUTS Caramelized Hazelnuts
27. SNOW