Showing posts with label Temperature. Show all posts
Showing posts with label Temperature. Show all posts
How to Make Chocolate Dipped Candy?
| If you are dipping candy in chocolates, then the only chocolate you should use is top quality chocolate. Consider using confectionery chocolate, made especially for coating candy. It melts smoothly and has excellent characteristics as well as wonderful flavor and texture. Do not use baking chocolate from the super market or milk chocolate candy bars because you will not be able to get professional results with these products and the flavor will be poor. You will need an electric frying pan, ample space for the candy before and after dipping, and a cool room to work in. It is not a good idea to dip candy in chocolate if the room temperature is above 70ยบ F. Chocolate dipping is a cool-weather project or you need to set the thermostat on your air conditioner very low. One of the easiest ways to melt chocolate is in the oven. Break off about two and a half pounds (or more if you have more than two pounds of centers) of chocolate and break this into smaller pieces. Then put the chocolate in an oven-proof container and place in the oven with the temperature set at the lowest setting. Stir frequently until the chocolate has melted. Do not allow the chocolate to get too hot or it will burn. You can also use a double boiler for melting chocolate, but do not use a microwave because you risk burning the chocolate. Once the chocolate is melted, transfer some into the cold frying pan. With your fingers together, cup your hand slightly and start moving the chocolate in an "S" motion until it feels cool. At this point the chocolate is ready to start dipping. Take a candy from the tray and drop it into the chocolate. With your chocolate hand, flip it over to coat both sides then lift it out, tapping the back of your hand on the edge of the frying pan to remove the excess chocolate. Flip the coated center onto a waxed paper- lined tray. Keep moving the tempered chocolate in the "S" motion when you do not have a center in it. When you have used approximately ¾ of the chocolate left in the pan, add more from the bowl. Move this chocolate in the "S" motion as well, and keep dipping your candy until you are finished. If the chocolate starts to get too stiff, turn on the frying pan for two seconds, no more, and keep the chocolate moving at all times. While this may sound complicated at first, it will get easier and more natural with time. |
| Author Resource:- Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ Candy and Chocolate Recipes and Chocolate Candy |
| Article From New Ezine Articles |
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Tools in Making Chocolate
In fact, while these tools are highly recommended, you can do away with some of them at the expense of making a more manual operation of making chocolate, especially in the refinement stage. Here are the different tools that you need to make that homemade chocolate yummy and delectable.
Oven or Roaster
The oven or roaster is where you roast the beans, and you also use that to help achieve certain temperatures that you need during the tempering process. To say that tempering is a difficult task would be an understatement, since it requires hours and hours of measurement.
Blow Dryer
The blow dryer is essential for refining your chocolate. You need to make sure that the chocolate is evenly distributed as you refine it; it tends to change for the fluctuation in temperature and it may actually affect the overall quality of your final product. The blow dryer is quite easy to purchase and it also has uses outside the chocolate making kitchen.
Grinder
The grinder will help you especially when you are processing large amounts of chocolate beans. But if you are dealing with a small scale of chocolate making, you can actually do away with the grinder and crack the coffee beans manually or by hand. This is of course a welcome option for you if you have a grinder handy because it saves time and energy from cracking all those beans.
Bowl
The bowl is where you do most of the mixing of your ingredients. You will need a lot of bowls if you are making large amounts of chocolate for yourself and for your guests. When you are dealing with liquefied chocolate, you may need large bowls or other containers. It will also be very helpful if you have containers that are able to resist heat so that it will not affect the quality of your chocolate making even if it is subjected to high temperatures.
Spatula
The spatula helps mix the chocolate properly. It can also come in handy if you are doing taste tests although the next item may do better for this particular purpose.
Spoon
The spoon is handy for testing the taste of the chocolates. It helps you determine what has the optimum taste for varying temperatures and stages of your chocolate beans. From the moment that it is in bean form up to the moment that it is in liquid form, your spoon can be used to test the chocolate quality and taste.
Concher or Refiner
The refiner will help you achieve that rich creamy texture that most commercial chocolates have. If you have a concher, you will have saved yourself lots of minor work and it will actually help you do other activities while you wait for your chocolate to be processed.
Thermometer
The thermometer is especially important when you are tempering your chocolates. You need to be able to find a good thermometer so that it can handle the varying temperatures that will be required when you temper your chocolate. It will also be very useful if your thermometer reacts quickly or has a high temperature constant so that you can easily note the changes in temperature and alter your approach accordingly.
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