Chocolate Continued - Chapter III

Chocolate Continued - Chapter III
Chocolate - Continued Rectified
III - chapter
To melt chocolate in a double boiler you must use the well dry pan, a drop of water can undermine the progress of their work.
For those who do not own derretedeira for this purpose, use a kitchen pan (preferably it is only used for chocolate) the bath may be less aluminum pan that fits inside the pan, some people put refractory.
Be careful when using refractory, if the water is too hot can give thermal shock and break its container.
The temperature of the bath water boiler ideal for melting chocolate is 90 ° C, that is, when the pot begins to form bubbles in the bottom of the pan, melt curve.
Turn off the heat and over puts another pan (dry) with chopped or grated chocolate, uncapped.
Place the pan on top of the bath, leave a bit, remove and wipe down with a dishcloth.
With a dry spoon mix the chocolate, if not melted everything, go back and do the same procedure, that is, until the chocolate be completely melted.
To give termination shock lay upon a stone (cold), greased lightly with a little butter (not margarine).
With the aid of a spatula check tempering chocolate, stirring back and forth until it reaches the ideal temperature for each type of chocolate.
Tempering chocolate is cool.
Option II:
You can use the method of melting ¾ chocolate, remove from heat and leave until the temperature is 30 ° degrees Add the remaining chocolate that is ¼.
Mix well until smooth.
To find out if the chocolate is at the right temperature the old days they used to put a bit of chocolate, below the mouth if the bottle temperature was right, (homemade) for non-professionals.
Today it is used for this procedure own thermometer or digital gun marking time temperature.
Water Bath - Dry the pan underneath the one that vc melted chocolate, can not fall any drop of water into the chocolate.
Take care not to get steam, or drop in chocolate, it is sticky and not go to work.
If this happens it gets sticky you've lost your job and chocolate. It is improper for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of fat, all packaging is explaining that you can not spend so many degrees.
To make chocolate to sell it is necessary to be thermometer you are two (2) different types simple and the digital more accurate.
Have respect for what you do.
Make right to be able to market and earn good money.
Chocolate is very profitable, the profit can reach
300% (hundred percent) depending on the chocolate you use, the filling and the material used are: noble chocolate, leaves to wrap, aluminum foil to wrap the egg, labels ribbons, support cup, card, transparent box packaging among others ,
Some of the problems that can end your job.
Chocolate is very sensitive, appears some problems, you should know:
Moldy, sticky, air bubbles, hygiene, dyes, allergies, quality chocolate (always use pure noble). Forms of various sizes (starting from the small eggs) refresher courses always learn new techniques.
As you leave the bright chocolate., Packaging, equipment spending.
Always start with little equipment and simpler ways acetate.
To have no future injury. Do not invest more than you can.
Not step higher than his leg,
Mode Melt Chocolate in Microwave:
Chocolate tempering in Microwave.
1 kilo of chocolate he enters the microwave 30 to 30 seconds, until melted completely.
Pay attention, seconds not minutes.
You can not do otherwise than burning the chocolate
To recapitulate:
Each type of chocolate has a different temperature.
Important tips:
Always place under the container that left the microwave on top of a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it overheat and burn the chocolate.
Always use the microwave bowl plastic.
When you reach 32 º, no need heat shock
To avoid losing the flavor and gloss, use 3 '4' for tempering.
For all types is melting in a double boiler or in the microwave.
Triple ways if you press in the middle creates bubbles and the egg will mold. Tighten only on the sides.
Do not talk on your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and suitable location, always check the temperature that chocolate can work.
Start with simple shapes.
Fill with melted chocolate already tempered (cooled), pour the chocolate that is in very high form of the pot that is chocolate.
Lead to emborca ​​way (face down) in the refrigerator.
In the freezer it takes a lot of moisture, If you find moisture dry with paper towels, then put to dry in a closed box, do not use until thoroughly dry.
Do not use the big one expression is coarse., Vulgar
Contact small, medium, large or giant. Learn to fail right, correct.
On the market now has other trends, if you do not have practice, do not use, look to the traditional and the simplest.
simple Eggshell stuffed with brigadier or dulce de leche, coconut candy, or
Option II:
Filling:
Dulce de leche + cream + melted chocolate + fruit coarsely chopped dried, or ground, raisins, cherries. All thoroughly mixed, and good quality.
Making the mixture above the dulce de leche is not too sweet.
clingy and Chocolate tempering failure, the mode of melting chocolate and to thermal shock.
Chocolate is very sensitive to heat and humidity
Work carefully.
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