Stringers
Display: Sweet Inventions
Culinary Technique: decoration
Dimensions: 2" h x 8" w x 2" d
Watch collection donor Mel Mickevic demonstrate this object with
Dean Christopher
Koetke, School of Culinary Arts, Kendall College,
and Victoria Matranga, exhibition curator.
These six wooden-handled tools were used for "stringing"—decorating enrobed or dipped chocolates with a signature pattern that identified each filling. Notice the soldered joints of the wires, which indicate that the tools were handcrafted, as were the candies they decorated.