Chocolate - Easter Egg For Beginners Read With Attention
Sometimes chocolate can change the lives of many people, taking care to do well done and good quality. Not everyone can reach the top, see the tips below read and reread several times.
Basic:
How to begin?
Retired, unemployed, men and women, regardless of age, young apprentice.
The profit of chocolate is usually 300%, that is, if you know how to work with noble chocolate and have the proper care and knowledge not to sell cat by hare.
ATTENTION:
Do not think you; That making a filling any sour coconut or coconut mixed with sugar covered with the chopped chocolate will profit.
Sometimes the saleswomen come to me and ask me to try, (of course people I know).
Be very clear, I can not eat anything unknown, I do not know the origin.
I speak the truth about the quality of the fractionated that gets a bad taste in the mouth, the stuffing lousy, mixing wrong.
Only in some regions very hot and with air conditioning is that you can work with the fractionated are exceptions.
Like that person wants to make a profit, if she does not even know the difference of "cat by hare", that is, pure and fractioned Chocolate.
Stuffed coconut grated on the hour, or dry grated coconut without sugar.
The essences should be bought in a safe place, not anywhere, do not know the brand the taste, it gets horrible, in addition to harming the health.
Not forgetting to pack right.
If you have never stirred chocolate, make a list of what you need to buy:
In the market (commerce) there are numerous forms of acetate and other packaging.
Always choose small shapes 250 grs. Which is easier to work with and the damage will be less if you go wrong.
The pots and other utensils should be separated only for use of the chocolate, in case you do not have the own electric pot (to melt the chocolate).
Be careful not to use panela smelling onion, garlic, and other strong seasonings.
Some people put pepper to give it a different twist. Do not do it.
To climb in life we have to climb from bottom to top, step by step.
If you want to start at the top of the ladder you take a tumble that the result does not need to write.
The more people descend, the more others grow, those who have judgments.
The business to work with chocolate has to work for the one who knows how to make, decorate, and have the above mentioned care.
Now because of the Brazilian crisis the eggs are smaller, at the very high price to invest.
The novice is usually very anxious, nervous and ends up having great injury.
Do not be ashamed, always ask for people you know or take courses read about it, be advised.
Today we have many channels of dissemination, Internet, TV, Magazines among others.
Some Suggestions:
1.Purchase boxes at home special holiday products
2. Make small eggs filled with brigadeiro.
3. Egg dish of 250 grs. Chocolate Loaf of Bread
4. Stuff chocolate mousse, leave 6 hours in the refrigerator to harden
5. Make Easter Egg in half, cover cocoa
6. Chicken egg packs, 60.00 (six eggs) buy ready for this purpose, do not use chicken egg packaging that is dirty contaminated with salmonella (bacteria) rubbish.
7.Fracting with fractional coverage, the product is another
8.Pain dry to melt chocolate, if dropped a drop of water loses all chocolate.
9.Temperage see in the packages of each chocolate.
10, Each chocolate has a right temperature, see on the packaging, careful not to let it burn, especially white.
Avoid melting the chocolate in the microwave, sometimes it burns. If using microwave, use plastic bowl, never glass (refractory).
Follow step by step, in the next publication other information on seasoning the chocolate and each one of them.
Tempering means melting and making the right mix to give thermal shock.
Sometimes chocolate can change the lives of many people, taking care to do well done and good quality. Not everyone can reach the top, see the tips below read and reread several times.
Basic:
How to begin?
Retired, unemployed, men and women, regardless of age, young apprentice.
The profit of chocolate is usually 300%, that is, if you know how to work with noble chocolate and have the proper care and knowledge not to sell cat by hare.
ATTENTION:
Do not think you; That making a filling any sour coconut or coconut mixed with sugar covered with the chopped chocolate will profit.
Sometimes the saleswomen come to me and ask me to try, (of course people I know).
Be very clear, I can not eat anything unknown, I do not know the origin.
I speak the truth about the quality of the fractionated that gets a bad taste in the mouth, the stuffing lousy, mixing wrong.
Only in some regions very hot and with air conditioning is that you can work with the fractionated are exceptions.
Like that person wants to make a profit, if she does not even know the difference of "cat by hare", that is, pure and fractioned Chocolate.
Stuffed coconut grated on the hour, or dry grated coconut without sugar.
The essences should be bought in a safe place, not anywhere, do not know the brand the taste, it gets horrible, in addition to harming the health.
Not forgetting to pack right.
If you have never stirred chocolate, make a list of what you need to buy:
In the market (commerce) there are numerous forms of acetate and other packaging.
Always choose small shapes 250 grs. Which is easier to work with and the damage will be less if you go wrong.
The pots and other utensils should be separated only for use of the chocolate, in case you do not have the own electric pot (to melt the chocolate).
Be careful not to use panela smelling onion, garlic, and other strong seasonings.
Some people put pepper to give it a different twist. Do not do it.
To climb in life we have to climb from bottom to top, step by step.
If you want to start at the top of the ladder you take a tumble that the result does not need to write.
The more people descend, the more others grow, those who have judgments.
The business to work with chocolate has to work for the one who knows how to make, decorate, and have the above mentioned care.
Now because of the Brazilian crisis the eggs are smaller, at the very high price to invest.
The novice is usually very anxious, nervous and ends up having great injury.
Do not be ashamed, always ask for people you know or take courses read about it, be advised.
Today we have many channels of dissemination, Internet, TV, Magazines among others.
Some Suggestions:
1.Purchase boxes at home special holiday products
2. Make small eggs filled with brigadeiro.
3. Egg dish of 250 grs. Chocolate Loaf of Bread
4. Stuff chocolate mousse, leave 6 hours in the refrigerator to harden
5. Make Easter Egg in half, cover cocoa
6. Chicken egg packs, 60.00 (six eggs) buy ready for this purpose, do not use chicken egg packaging that is dirty contaminated with salmonella (bacteria) rubbish.
7.Fracting with fractional coverage, the product is another
8.Pain dry to melt chocolate, if dropped a drop of water loses all chocolate.
9.Temperage see in the packages of each chocolate.
10, Each chocolate has a right temperature, see on the packaging, careful not to let it burn, especially white.
Avoid melting the chocolate in the microwave, sometimes it burns. If using microwave, use plastic bowl, never glass (refractory).
Follow step by step, in the next publication other information on seasoning the chocolate and each one of them.
Tempering means melting and making the right mix to give thermal shock.
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