Homemade chocolates for Valentine's Day has bought more thoughtful and specific than the waxy, heart-shaped box store. Create your own is easy, fast and fun. It 's something that children like to do, and adults become children when working with chocolate.
It's not as easy as dark chocolate. To make your own candy or chocolate-covered candies, chocolate should return their hard, brittle state at room temperature.
Have you ever melted chocolatecatastrophic results? Most of the people. Return a fusion process culprit is rough, granular or liquid chocolate brown dense, which does not return to its normal state.
The chocolate must be in a certain way merge is called tempering. Tempering chocolate adequately insured that it would be hard as a candy bar or a stick of objects like a pretzel covered with chocolate. Homemade chocolates for Valentine's Day MUST be done this way.
From the standpoint of science and chemistry is very chocolateA complex element. When heated, the crystal structure of chocolate changes. Cooling, the structure changes again. Means of tempering chocolate, it melts at a precise temperature, then slowly cooled to room temperature without damaging the chemical structure of chocolate. Otherwise, it will never recover.
The white spots you see on your hot chocolate bars flowering. If the chocolate has been left in a hot and humid, then cooled, you will see the white spots. This iscalled bloom. Chocolate bloom is not ruined, and the same flavor, but the structure of the candy has absorbed moisture, so it's not visually appealing. It is not dangerous, just ugly.
Chocolate can also get moldy because the water content allows fungi to grow. Expired chocolate chip bags left in your fridge has mold blue / green growing very quickly. Chocolate can become rancid if their hydrolyze fat and moisture.
Chocolate can burn. The milk solids in milkChocolate begins to break and burn at 130F (54C) and begin to be grainy, as if someone took sand. You can never fix these errors.
Thankfully, that chocolate is as easy as it melts. The fact that your mouth is 98F (36C), making candy for Valentine's Day so perfect. Chocolate will melt at 90F (32C), and the warm, moist environment to treat your palate allows maximum enjoyment of this complex.
However, to properly temper the chocolate melts and soreturns to its original state at room temperature, the chocolate must be melted in a precise 110F (43C). This is the optimum temperature to relax the crystal structure of chocolate without destroying it.
All your home-made chocolate or chocolate pieces must match, allowing the same size to provide consistent fusion, are to begin. The easiest way is to read the temperature on a water bath with a digital thermometer instant control.
A double boiler is used boiling water slightlyin a pot with a metal bowl in at least two times larger than the pan installed at the bottom. Warm moist air or steam from the pot does not lose its way to fold the chocolate, when the shell is much larger. Moisture in the chocolate, it will seize and turn into mud.
Melt the chocolate in each measurement 110F (43C) and hold a further 1 / 3 of this measure by initializing the artisan chocolate afterwards. If you are using to melt 1 cup chips, another 1 / 3 cup of seeds. If youUse 30 grams of chocolate is 10 grams of seeds.
Once the chocolate reaches the desired temperature, the seeds quickly add chocolate and stir until everything is melted to a smooth texture and shiny.
The initial amount of melted chocolate to take ownership of semi-crystalline temperature of chocolate is added. There is something to strive for the melted chocolate to give as his brother to be in its original condition.
This properly tempered chocolatecan now be used to cast molds into shapes, dipping pretzels, or candy on all fours, cupcakes and petit up or are. You must work fast, because the goal of this home-made chocolate is once again at room temperature until stiff.
If you are using for the chocolate candy for Valentine's Day begins to solidify, before finishing the job, just send in a water bath for 10 to 20 seconds to slightly increase the temperature.
Tempering chocolate is a simple task, canbe quickly mastered and used to bring your attention to expression, have fun with your kids, or just earned yourself a snack.
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