Friday, January 14

Chocolate temptation

Just finish my FAF paper this morning,2 more papers to go! Do pray for me.. hehe.. thanks in advance.

My topic for today is to teach everyone, How to make chocolate by your own.

Before i can start, all you have to need is a Molds for chocolate/Brush/Cooking chocolate/Fillings/ spoons/temperature.

CAUTION! No water should come into contact with chocolate while tempering!!
It is necessary to temper chocolate when using it for molding or dipping. For any fillings,pure chocolate or baking chocolate can be used without tempering.


1st-Break choc into small pieces and place it in a bowl over hot,NO BOILING,water.
 - Stir occasionally until choc melt and temperature is 46 degree Celsius - 48 degree Celsius. IF temperature exceed,chocolate is RUINED.

2nd- Remove the bowl from saucepan and set in ice water,stirring carefully until choc begins to set on the bottom.Then warm the choc carefully over hot water until the temperature is
  • Dark chocolate 31degree c
  • Milk/White chocolate 29 degree c
If you have exceed the temperature,tempering process should BEGIN AGAIN!


              This is how chocolate mold looks like.


CHOCOLATE MOLDING

Solid Choc
  1.  Molds must be clean and dry
  2. Fill mold with melted choc and tap on table to remove air bubbles
  3. Chill mold in freezer until set (approx 3 minutes)
  4. Tap mold gently to remove choc
Filled Choc
  1.  Quarter fill the mold with melted choc and tap to remove bubble
  2. Brush evenly up the side of the mold to make a shell and freeze to set (approx 2 minutes)
  3. Add your desire fillings eg.nuts/ fruit
  4. Fill top with melted choc and tap gently to remove air bubbles
  5. Return to freezer to set (approx 3 minutes),remove and gently tap out choc.
Marbled Choc
  1.   Spoon a little white and dark choc separately into 2 dish
  2. With a tablespoon swirl the white into the dark choc to make marble patterns
  3. Gently scoop up choc and fill mold evenly
  4. Tap to remove bubbles and freeze until set (approx 3 minutes).Then Tap out Choc

Note: 225 g compound choc makes 25-30 chocolate shells or 10-20 whole choc(depending on size of molds)
Result:
Go now to your supermarket and get the things bought and mess up your kitchen with choc!! Tasty/Lovely and Romantic. Affordable and creative.No matter what,i wish all of you good luck in making your personalised choc. The first time you may fail.Learn from mistake and i'm sure u'll be sucess for the second time.
at 1/14/2011