Dessert Decoration by Garuharu (Yoon Eun Young)

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