Chocolate - Continued - For Beginner

Chocolate - Continued - For Beginner
Chapter II
Sometimes chocolate can change the lives of many people, taking care for doing well and of good quality. Not everyone can get to the top, see the tips below read and reread several times.
Basic:
How to begin?
Retirees, unemployed, men and women, regardless of age, young apprentice.
Profit chocolate is usually 300%, that is, if you know work right with noble chocolate and take due care and expertise to not sell pig in a poke.
ATTENTION:
Do not you think; that making a filling any sour coconut or coconut mixed with sugar covered with fractionated chocolate will make a profit.
Sometimes the sellers come to me and ask me to try, (logical people I know).
Be clear, I can not eat anything unknown, do not know the origin.
I speak the truth about the quality of the split that is a bad taste in the mouth, bad filling, wrong mixture.
Only in some very hot and air-conditioned areas is that it can work with fractioned are exceptions.
As that person wants to make a profit, if it do not know the difference "pig in a poke", ie pure chocolate and fractionated.
grated coconut filling time, or dried coconut sugar.
The essences should be purchased in a safe place, not anywhere, do not know the brand the taste is horrible, and harm health.
Not forgetting to pack right.
If you have never messed with chocolate, organize a list of what you need to buy:
Market (trade) there are numerous forms of acetate and other packaging.
Always choose small forms 250 g. it is easier to work and the damage will be less if you will make mistakes.
Pans and other utensils should be separated only for the use of chocolate, if you do not have to derretadeira.
Take care not to use pot smelling onions, garlic and other strong spices.
Some people put pepper to give a different touch. Do not do it.
To get ahead in life you have to climb from the bottom up, step by step.
If you want to start at the top of the stairs you take a tumble that do not need to write result.
The more people fall, more others grow, which has judgments.
The business to work with chocolate has to go right for him who knows how to make, decorate and take care already mentioned above.
Now Brazil due to the crisis the eggs are smaller, the very high price to invest.
The novice is usually very anxious, nervous and just have great damage.
Do not be shy, always ask for people known or take courses read about it, inquire.
Today we have many communication channels, Internet, TV, Magazines and more.
Some Suggestions:
1.Compras boxes in special home party products
2. Make small eggs with brigadier filling.
3.Recheio 250 grams egg. Bread chocolate sponge cake
4. Stuffing chocolate mousse, leave six hours in the refrigerator to harden
5.Make Easter egg in half, cover cocoa
6.Embalagens chicken egg, 60.00 (six eggs) purchase ready for this purpose, do not use the chicken egg packaging that is dirty contaminated with salmonella (bacteria) waste.
7.Fazendo with fractional cover the product is another
8.Panela dry to melt the chocolate, dropping a drop of water loses chocolate.
9.Temperagem see in each chocolate packaging.
10 Each chocolate has a certain temperature ,, see the packaging, careful not to burn. Mainly white.
The following step by step, in the next publication other information about tempering chocolate and each one of them.
Tempering means melt and make the right mix to give thermal shock.