- Tips when making CHOCOLATES August 20 2013

MELTING CHOCOLATE

Before you begin make sure all your utensils are dry. Water causes chocolate to harden and streak.

Microwave Oven: Melt choc at 50% power and stir/squeeze every 20s. As soon as the choc is melted pour, squirt or squeeze the choc into the moulds from a....

  • Bowl with a pouring spout.

  • Disposable squeezing bag.

  • Melting bottle (like red tomato sauce bottle with spout)

Chocolate can also be melted in a

  • Double boiler  

  • Slow cooker

  • Warming tray: This is handy if you want to have a few melted colours handy simultaneously.

MAKING MOULDED CHOCOLATES

This is easy and fun to do! All you have to do is:

MELT: Melt the chocolate 

FILL: Fill the indents of the mould

CHILL: Place the mould in the fridge and when the underside of the mould appears to be frosted the chocolates are ready to be de moulded.

UNMOULD: Pop the chocolates out of the mould.

The chocolates can be stored in an air tight container and keep at room temperature. It should stay fresh for up to 5 weeks.

MAKING CHOCOLATES WITH NUT CENTERS

 Nut filled chocolates are always a favourite and very easy to make!

  ·         Fill each mould cavity half with chocolate and tap to eliminate air bubbles. Place a nut in the centre of each cavity and fill to the top with chocolate. Refrigerate the chocolates until firm and de mould them.

 MAKING CHOCOLATES WITH CREAM CENTERS

 Much easier than you can imagine!

  •  Fill each mould cavity half with chocolate and using a decorator’s brush paint the coating onto the sides of each cavity to the top edge. Coat the sides till you cannot see light through the shell. Place the mould in the refrigerator to harden.

  • Form a small ball with the crème center and place it in the middle of the chocolate shell.

  • Fill the cavity to the top with melted chocolate and tap lightly to release all air bubbles. Un-mould and enjoy!  

CRÈME CENTER

2.5 Cups of sugar

500ml Milk

500ml Cream

2 Tablespoons of butter

Pinch of cream of tartar 

Half teaspoon of flavouring i.e. Almond, Hazelnut, Brandy, Strawberry etc

Half cup of chopped nuts if you like.

   ·         Place the sugar, milk, cream and butter in a large sauce pan and add the cream of tartar.

  ·         Stir constantly till the sugar is dissolved and mixture is almost boiling.

  ·         Clip on a thermometer and cook with out stirring till the temperature reaches 235 degrees F.

  ·         Remove from the heat and pour onto a marble slab.

  ·         Allow it to cool till it is comfortable to touch.

  ·         Add the flavouring and nuts if you like and work the mixture till it becomes white and thickens.

  ·         Make small balls that can fit into the shells.

  ·         Wrap the rest of the mixture in clear plastic and cover with a damp cloth.

  ·         Makes about 60 centres.

SHELLS AND CORDIAL CUPS

 Making desert or liqueur cups is also easy!

  ·         Fill the mould of you choice half full with molten chocolate and using a decorator’s brush paint the sides with chocolate till no light can be seen through the shell.

  ·         Refrigerate till firm and de mould the shells

  ·         Now you can fill them with your favourite fillings i.e. mouse, liqueur (use it as a cup), ice cream etc.

LAYERED AND MARBELIZED CHOCOLATES

 Melt different colours of chocolate i.e. green, red and white for Christmas.

  ·         Pour a layer of the 1st colour of choice into the cavity – refrigerate – pour the next colour of choice and then the next 

  ·         If you would like to marbilize these chocolates just draw lines in the cavities with the layers to create a marbled effect.

 PAINTING CHOCOLATES

  RED LABEL COLOURS ARE

  • MIXED INTO ICING AND CHOCOLATE AND

  • WORKED INTO FONDANT PASTE. IT CAN ALSO BE

  • MIXED INTO PAINTBASE TO PAINT DETAIL ON TO CHOCOLATES.    Mix a bit of powder into the paint-base and use a decorator’s paintbrush to paint detail onto the chocolate like the eyes, beak and tie has been done below. The rest was coloured chocolate painted into the mould. A painted area like the orange part of the carrot must be allowed to set before the green part is painted into the mould. Once all these painted areas have set you can fill the rest of the cavity with chocolate. Allow it to set and de-mould.  

Large areas of colour should rather be painted onto the mould before the chocolate is poured i.e. paint, and allow to set, Father Christmas’s red coat onto the mould before the rest of the chocolate is poured into the mould.

  PINK LABEL and WHITE LABEL COLOURS ARE USED TO DUST ON TO CHOCOLATES OR CAKES TO GIVE IT A PEARL/SATIN LIKE FINISH.

  It can be applied with decorators brushes of different sizes depending on the effect you would like to achieve i.e. cover the cake with colour or just an area.

 

Have a look at Helen Dissels web site, she shares so much information, tips and tricks with us!

   

http://www.sugarartcreations.com.au

  

If you have any questions, pictures or new ideas please share them with us!

 

 We hope you enjoy making interesting and decadent chocolates now that you know how easy it is!