Awesome Hank
Chocolate decorations truly dress-up all birthday cakes or desserts. Decorations are usually made with Merckens chocolate candy, but can be created using just any melted, as well, determined by the recipe and size.
Before filling a mold with chocolate, it’s cavities might have a thin application of different chocolate candy or colored white chocolate candy “painted” on with a little watercolor brush. When unmolded, it looks as though you painted the chocolate on top. For instance, when building a bunny rabbit mold, paint the carrot with white chocolate candy colored orange or colored Merckens Chocolate candy melts. Let the look get hard prior to filling the mold. Then pour the contrasting chocolate candy to pack in the shape’s cavity. While the chocolate candy is set and unmolded, it has an attractive “painted” drawing on top.
Paint chocolates once they are unmolded. You will find Candy Writers, great for decorating with colored chocolate candy. Do not heavily paint the mold’s designs with tinted chocolate candy all of sudden or that portion will lose its shine when unmolded. Paint one layer of color at a time. After every application, refrigerate the shape a few seconds until the candy is firm, repeating for each additional color. Fill the shape to top with chocolate, tap, chill till firm and unmold. Various sorts of chocolates can be found at stores that vend Candy Supplies.
For extremely small details like vines, mouths and messages, you can pipe melted chocolate, icing, etc. onto molded candies using a parchment bag with a small hole cut within the tip. Soften the candy separately before placing in parchment bags, then dollop it into bags. Using scissors, cut a small gap in tip and squeeze candy on molded chocolate. You may be able to reheat chocolate if it hardens within the bag by putting the bag back in the microwave. Simply squeeze through the bag onto your molded candy.
Shavings: Choose the little grater holes of your box grater. Holding it over the frosted cake, take a big piece of chocolate and grate. Work quickly since your hands are warm and will make a mess. Strive not to touch the shavings for a similar reason. It might be best to press the shavings on when the frosting is soft so that the shavings will adhere.
Transfer Sheets: Transfer beautiful edible designs on synthetic film (acetate) to facilitate transfer onto your great melted chocolate candy! Melt chocolate and lay out on top of the transfer sheet. Either score to size you need before it sets. While set, remove pieces and adhere to “cold chocolate” with a little warm chocolate.
There are a lot of little tips to follow when handling chocolate: You may work on the marble slab since it is mostly cold, that assists the chocolate candy to set. You may also work on the granite or chrome steel countertop. Work in a cool room for the reason that chocolate candy will easily melt while working inside a warm one. Avoid touching the chocolate candy with your fingertips, as they are surely the warmest part of your hands and will easily soften it. Bear in mind when using any equipment and dipping implements, they must be moisture free; this will become essential if using a paint brush — it must be air dried a minimum of 48 hours following cleaning before using again.
I anticipate that this article has assisted you in understanding the way to color on chocolate. For more information about Candy Making please pay a visit to our Oasis Cake and Candy Supply website page. Thank You.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · June 27th, 2010 · Comments (0)
MERCKENS CHOCOLATE® COMPOUND COATING CHOCOLATE – Technically, this could be called “Compound Coating” because it is really a special chocolate candy which has been “fixed” to permit you to coat or fill molds without all the bother required of REAL chocolate. It is available in round wafers for simple handling. This coating chocolate is safe, healthy, cheaper and tastes absolutely wonderful! —————- find Merkens easier to work with too. Heating-cooling-heating-cooling, again and again, won’t hurt it nearly as much as lesser makes.
REAL CHOCOLATE – If you want more of a challenge
Because of the great expense of real chocolate and also the tiresome chore of having to condition it, I only suggest compound coatings. To work with real chocolate, it’s essential to first “temper” it. This is a process whereby, you “fix” the chocolate so that it can be used for coating. Otherwise, the real chocolate is not going to harden correctly for coating chocolates. This is a very long-drawn-out process and a technique in itself. real chocolate has the very same delectable taste as the coatings.
PARAFFIN
Before Compound Coating was accessible to the homemaker, one could only make chocolate-coated candies with the use of candle wax; paraffin. Adding wax allowed “real-pure” chocolate to set up as coating. You still couldn’t put it in candy molds, but you are able to use wax to dip candies. This was a very dangerous thing to do, health-wise and who wants to eat “candles.” A lot of people do not realize the dangers of eating wax. It has been alleged that paraffin doesn’t even show up on an x-ray. Who’s to learn the hazards in future years! So why use paraffin any more at all? Coating chocolate will taste better than real chocolate with wax in it.
NOTE: Neither can you substitute chocolate chips for compound coating.
COLOR & FLAVOR
Coating “chocolate” is available in a variety of colors as well as several flavors. The WHITE-vanilla- flavored coating comes in 8 different colors. The chocolate-flavored coating can be purchased in milk chocolate and dark (stronger cocoa flavor) chocolate. There also are peanut butter and butterscotch chocolate coatings. Flavored coatings are available in strawberry, mint, orange and lemon.
Candy Making Supply Firms may also carry white or milk chocolate-flavored dietetic coatings. However, this product seriously isn’t recommended for diabetics without advice of a physician. Excess consumption may have a laxative effect. Many foods can be added or mixed with the chocolate for the best taste. Raisins or nuts are two natural ideas.
NOTE: The dietetic coatings are not , however, safe for those people who are allergic to chocolate! The white coatings contain no chocolate and should be safe. But for chocolate, those with chocolate allergies should use Carob. It is available in health food stores.
As you rehearse and experiment with the assorted chocolates you’ll discover an increasing number of candy making ideas. It is our hope that the knowledge provided herein, has helped, though if you need additional details please visit our large online Cake Decorating Supply store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · April 14th, 2010 · Comments (0)