[Venuance: Ven-you-aunts; Emphasis on the first syllable]
Venuance for the Chef
Michaelango used marble. Da Vinci used oils. Our artists prefer the lavishness of Venuance: a unique sugar art medium! Inspired by the luxurious, mysterious and refined nuances of the “city of water,” Venice, this enthralling keystone of creative expression has been the muse of World Champion, Ewald Notter. Reliable and humidity-resistant in nature, Venuance offers dramatic elegance in any and every application. An indefinite amount of imaginative possibilities are presented to every artist in a fashionably consistent style with undeniable allure and modishness. Venuance tenders phenomenal colors, and a lustrous body, all with unwavering uniformity. Remember, it’s not sugar, it’s Venuance.
Allow your creativity to flourish with Venuance Pearls available in red, yellow, blue and clear. Whether you decide to create elegant figurines or shimmering satin ribbons, you are limited only by your imagination. Designed for easy softening under a heat lamp, these pearls can be used either in their naturally clear state or pulled for a silky sheen.
Also available are Isomalt Crystals designed to make life with sugar simple. When convenience is key, these raw, pure white crystals are suitable for creating spun sugar-like clouds or for drizzling over a ladle to form a dome web of fibers.
Both edible and elegant, Venuance shells are for chefs looking for an alternative to chocolate cups. They can be filled with mousses, rich ice creams or layers of cake. They are available in red, caramel, yellow or clear, have naturally occurring bubbles and are flavored with raspberry, caramel, lemon or plain. Available in new packaging to prevent breakage during shipping, these shells have excellent freezing capabilities that allow chefs to prepare desserts in advance.
To put the finishing touches on cakes, petit fours, and frozen items, add the bubble-like Venuance Decorations. They are available in several shapes including square, round and sail. These decorations allow busy chefs to quickly add visual appeal and sophistication to any dessert.
Whatever your sugar needs, Venuance offers the chef an easier way to experiment and create alluring desserts and showpieces.The Venuance line consists of four distinct products with four intriguing uses. The Crystals, Pearls, Shells and Decorations each offer an alternative to using sugar, which can often be a tricky and time-consuming venture.
For a downloable pdf on how to work with Venuance pearls, please click here.
***Please note that Cooked sugar (Venuance, Isomalt), is potentially dangerous and can cause severe burns if not handled with care. If you are not familiar with the hazards of cooked sugar, please work under the guidance or supervision of a professional. We do not recommend over-consumption of Venuance products, due to possible gastronomical problems.
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HOW TO BOIL VENUANCE ISOMALT CRYSTALS
Take four parts Venuance Crystals to one part water. Bring to a boil, stirring with a whisk. Clean pan sides with water. Continue boiling to 170ºC. Cool the pan in cold water.
For Venuance Cages:
Wait until the mass cools to a honey-like consistency. Dip the prongs of a fork into the mass. Lift high out of the pan and quickly spin the threads of Venuance back and forth. Begin with the circumference of the ladle, then horizontally and vertically over the ladle. Remove the excess threads that are hanging below the edge of the ladle using scissors. Carefully remove from the ladle.
For Casting Venuance:
Color: Powder color dissolved in a little water can be added once the boiling temperature is reached, then shaken under the boiled Venuance Pearls for a marbled effect. Gold and silver dust can also create very attractive marbling effects. Casting: Wait until the mass thickens a little, then pour slowly into the center of the forms used. The forms should be lightly oiled and placed either on aluminum foil or parchment paper. Allow to cool and remove the forms.
For Spun Venuance:
Wait until the mass cools to a honey-like consistency. Dip the Sugar Wand (700001) into the cooled mass. Lift out of the pan and wait until there is a steady flow. Slowly draw the hand through the strands, pulling and collecting the threads until a ball is formed. |
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