Showing posts with label Vegetable fats and oils. Show all posts
Showing posts with label Vegetable fats and oils. Show all posts
Tips for Making Chocolate
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don’t have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don’t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
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Making Chocolate Using Molds
Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.
Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.
There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.
A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.
You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.
After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.
If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.
The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don’t touch it and wait until it freezes so it is easy to remove and you can start over.
When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.
Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.
But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.
Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.
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