Awesome Hank
Mistakes are meant to be eaten, especially when playing with candy and chocolate making. Let the good times roll! The purpose is, start off with a great attitude, and just have fun. Candy making seriously isn’t too difficult, and I know that you’ll pick it up very easily, and find out a brand new and fun hobby, with benefits! Wait till you see the magnificent treats that can be made. Who knows maybe, you will even start a small business and earn a couple of dollars.
First a word of recommendation: Buy a good quality chocolate, not the dreadful waxy tasting stuff which is sold at really low prices. Every single time that I’ve done a taste test, the test person picks out the quality chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens Chocolate® brand. This brand can be bought in stores that sell cake and candy decorating supplies.
There are many methods to melt chocolate to a superbly smooth texture. We want the chocolate to be a great and even consistency because it needs to be poured into a mold. The type of chocolate that is recommended is called a candy coating or a confectionary coating. This type of chocolate will not require the careful melting procedures of “real” chocolate. Real chocolate must be tempered, which is an approach to heating and cooling the chocolate at precise temperatures to obtain it the right consistency. Confectionary coatings are available in Milk, Dark, White, Peanut Butter, Mint, and an assortment of colors. Seek advice from your neighborhood Candy Making store to see what varieties they stock.
The microwave oven is a convenient technique to melt chocolate. It is quick and simple, but be sure to use a microwave safe bowl. Do not overcook the chocolate, you ought to actually undercook it. Melt in 30 second intervals, and stir in between. The chocolate should be melted inside a microwave safe bowl, inside a plastic microwave safe bag, or in microwave safe plastic bottles. The chocolate needs to be completely melted and smooth, with a nice gleen to it. The chocolate can then be poured right into the mold.
The second melting method is to make use of a double boiler. The lower pan should be filled up with water and the top pan is filled with chocolate. Heat the bottom pan of water to a simmer, and then remove it over the heat. After that put the chocolate filled pan on the top of the water pan. Keep blending without beating, until smooth and fully melted.
Our third method would be the utilization of a slow cooker or Crockpot. This is often good for large quantities, something like three to five pounds. So, put some of the chocolate inside the Crockpot and set on the minimum heat. Please don’t use the upper settings, since the chocolate will burn. Stir the melting chocolate, intermittently while it is melting. Put in newer chocolate as the initial chocolate is melting. It’s going to take a good twenty to thirty minutes for 3 to five pounds of chocolate to melt.
Our last method will be to use a warming tray. This method is helpful since you can melt more than one color at a time. Put the chocolates in an oven-safe glass bowl and set them on the top of the warming plate. The temperature is required to be set on low to medium and stir when melting. As soon as melted keep the temperature on low. This will keep the different candy colors at the best melting temperature.
For added information and help with Cake and Candy please visit our oasis on-line website.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 10th, 2010 · Comments (0)
Blunders are meant to be consumed, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, start off with a great attitude, and just have fun. Candy making is not too difficult, you’ll pick it up really easily, and discover a new and fun hobby, with benefits! Wait till you observe the fabulous treats that can be prepared. Who knows maybe, you’ll even start a little business and make a few bucks.
First word of advice: Buy a top notch class of chocolate, not the bad waxy tasting stuff that is sold at really low prices. Every single time that I’ve prepared a taste test, the test person picks out the good chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens Chocolate® brand. This brand can be purchased in stores that sell cake and candy decorating supplies.
Step 1 is to melt the chocolate as explained in our Melting Guide.
Step 2 will be to fill the die up. Pour the melted candy accurately into the mold. The melted chocolate is either in a bowl, pastry bag, or a melting bottle. When the mold is filled, faintly tap it a couple of times on your counter to get rid of any air bubbles in your candy,
Step 3 would be to Chill Out! By this I suggest to cool down the chocolate down by placing the filled molds inside the refrigerator or freezer. This does not take long, within 5 to 10 minutes the chocolate is going to be ready to unmold. I frequently await the top of the candy to appear like it has that frosted look.
Last Step which is number 4 Unmold Your Creation! Turn the mold over and hold above your countertop about an in. or two. You’ll likely want the chocolates to fall over a plate or paper towels. Take care and gently flex the mold until the chocolates fall out. Your chocolates will remain fresh for a couple of weeks if your stock them in a cool and dry place.
In order to keep your goodies fresh, it isn’t required to refrigerate them. Merely keep them in an airtight container at room temperature (if it is the summer and you don’t use air-conditioning, and its 90 degrees outside, store them in a cooler space, like possibly the basement.)
Mom must have trained you well if you’ve already cleaned up. At any rate I might as well talk about it now…According to a well known source “After you finish making candy, wash your chocolate molds in warm water and dry thoroughly with a soft cloth. Don’t use soap or detergent as they can ultimately cause molds to dry out and crack. By no means boil you molds or situate them in the dishwasher. Molds can keep going for years if you store them the proper way. Furthermore keep them flat to prevent warping and place tissues between stacked molds to avoid scratches.”
For added information and help with Candy making Supplies please visit our oasis online website. We have thousands of items that will assist you to in your cake and candy making endeavors.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)