Chocolate With Chef's Tips and Secret and Other Information-For Beginner
Be sure to read the entire recipe, plus the Tips and Secrets have other Important Information.
Ingredients:
Easter egg:
500 grs. Half bittersweet chocolate, chopped and melted or milk chocolate, or medium to medium (250g of each)
Way of preparing:
Cut the chocolate on top of a board with a serrated knife.
When the water of the water bath dyed 90 º C. Turn off the heat and place the chopped chocolate pot on top so that it fits well so as not to get water vapor.
Stir well until melted chocolate. If you can not melt all the chocolate, remove the pan from the water bath and repeat the same operation, very carefully to get water vapor that spoils the whole chocolate.
It gets soft sticky, unfit for consumption, you lose everything you did.
Then pour the melted chocolate on top of a very dry marble stone.
Spread with a spatula until cool.
Test the chocolate by placing a little under the lower lip that should be cold.
SECRET:
If you do not want to put the chocolate to give thermal shock on the marble stone.
Do as follows, melt half the chocolate, remove from the heat then add the other half, mix well until melted.
So you do not need to give thermal shock.
To melt the chocolate in the microwave:
ATTENTION:
Never melt chocolate in glass or refractory in microwaves, it heats gets very hot and burns.
Chocolate leftover from the edges of the shapes and the rest of the bowl is unfit for consumption.
To Melt Chocolate in Micro waves:
Place the chopped chocolate in a large plastic bowl, bring it to the microwave at medium power for about 1 minute (1 minute) if you do not have it put 30 seconds, stir to melt, then come back another 30 seconds to stir until melted .
The chocolate will not be totally melted.
You'll have to toss well out of the microwave oven until it gets all melted.
If using thermometer the chocolate will be more or less between 42 º C.
Do not use the chocolate at this temperature that will take too long to dry and your appearance will be harmed.
For this reason you need to temper the chocolate giving thermal shock to lower the temperature to 28 ° C or make the same as the previous (Secret).
If you are a professional, for your safety it is better to use an electric melting pot or own water-pan for this purpose.
If you are a beginner always make small portions or make filled bonbons covered with paper suitable for that purpose.
So nobody discovers the chocolate flaws.
Always do with noble chocolate never make any chocolate.
Chocolate is always tasty with the filling you put in, that is, if you use noble chocolate. ( of good quality).
When you do, do it with pleasure and with love.
How to make the Simple Easter Egg:
Place a layer of melted chocolate in the shape of the Easter egg, go turning to spread the chocolate or use a brush.
Pull the chocolate with a spoonful (soup) to the edges, to get thicker. Clean up excess. Cover with foil or foil. The egg is facing upwards.
If you want you can capsize (turning down).
Take the refrigerator for a maximum of 2 minutes.
Go back and make two more layers. Repeat the same operation. When the chocolate is dry the transparent form will become dull. You can leave it to dry for 8 to 12 hours or immediately wrap with appropriate paper.
Place the chosen filling in each of the two halves.
If you want you can close the two half with melted chocolate with the help of the bean pitanga, in this way, do not put the maracuja jelly.
Filling:
1 can of boiled condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped whipped cream is (optional)
300 grs. Bittersweet chocolate chopped and melted
Other Options:
You can put flakes of rice or cornflakes, or crushed cashew nuts.
Above halves, maracuja jelly or red fruits.
How to prepare the filling:
Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
CAUTION:
Recapping,:
Allow to cool in the pan then bring the can to the refrigerator until it cools well, before opening. If you open hot or warm the candy splashes and runs the risk of burning
After the condensed milk is cooked and cold, put in a bowl mix the cheese cheese, the melted chocolate melted gelatin dissolved and "hot."
Finally the cream or whipped cream.
Before mixing the whipped cream can add rice flakes, cornflakes, or crushed cashew nuts, seedless raisins, hydra
Be sure to read the entire recipe, plus the Tips and Secrets have other Important Information.
Ingredients:
Easter egg:
500 grs. Half bittersweet chocolate, chopped and melted or milk chocolate, or medium to medium (250g of each)
Way of preparing:
Cut the chocolate on top of a board with a serrated knife.
When the water of the water bath dyed 90 º C. Turn off the heat and place the chopped chocolate pot on top so that it fits well so as not to get water vapor.
Stir well until melted chocolate. If you can not melt all the chocolate, remove the pan from the water bath and repeat the same operation, very carefully to get water vapor that spoils the whole chocolate.
It gets soft sticky, unfit for consumption, you lose everything you did.
Then pour the melted chocolate on top of a very dry marble stone.
Spread with a spatula until cool.
Test the chocolate by placing a little under the lower lip that should be cold.
SECRET:
If you do not want to put the chocolate to give thermal shock on the marble stone.
Do as follows, melt half the chocolate, remove from the heat then add the other half, mix well until melted.
So you do not need to give thermal shock.
To melt the chocolate in the microwave:
ATTENTION:
Never melt chocolate in glass or refractory in microwaves, it heats gets very hot and burns.
Chocolate leftover from the edges of the shapes and the rest of the bowl is unfit for consumption.
To Melt Chocolate in Micro waves:
Place the chopped chocolate in a large plastic bowl, bring it to the microwave at medium power for about 1 minute (1 minute) if you do not have it put 30 seconds, stir to melt, then come back another 30 seconds to stir until melted .
The chocolate will not be totally melted.
You'll have to toss well out of the microwave oven until it gets all melted.
If using thermometer the chocolate will be more or less between 42 º C.
Do not use the chocolate at this temperature that will take too long to dry and your appearance will be harmed.
For this reason you need to temper the chocolate giving thermal shock to lower the temperature to 28 ° C or make the same as the previous (Secret).
If you are a professional, for your safety it is better to use an electric melting pot or own water-pan for this purpose.
If you are a beginner always make small portions or make filled bonbons covered with paper suitable for that purpose.
So nobody discovers the chocolate flaws.
Always do with noble chocolate never make any chocolate.
Chocolate is always tasty with the filling you put in, that is, if you use noble chocolate. ( of good quality).
When you do, do it with pleasure and with love.
How to make the Simple Easter Egg:
Place a layer of melted chocolate in the shape of the Easter egg, go turning to spread the chocolate or use a brush.
Pull the chocolate with a spoonful (soup) to the edges, to get thicker. Clean up excess. Cover with foil or foil. The egg is facing upwards.
If you want you can capsize (turning down).
Take the refrigerator for a maximum of 2 minutes.
Go back and make two more layers. Repeat the same operation. When the chocolate is dry the transparent form will become dull. You can leave it to dry for 8 to 12 hours or immediately wrap with appropriate paper.
Place the chosen filling in each of the two halves.
If you want you can close the two half with melted chocolate with the help of the bean pitanga, in this way, do not put the maracuja jelly.
Filling:
1 can of boiled condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped whipped cream is (optional)
300 grs. Bittersweet chocolate chopped and melted
Other Options:
You can put flakes of rice or cornflakes, or crushed cashew nuts.
Above halves, maracuja jelly or red fruits.
How to prepare the filling:
Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
CAUTION:
Recapping,:
Allow to cool in the pan then bring the can to the refrigerator until it cools well, before opening. If you open hot or warm the candy splashes and runs the risk of burning
After the condensed milk is cooked and cold, put in a bowl mix the cheese cheese, the melted chocolate melted gelatin dissolved and "hot."
Finally the cream or whipped cream.
Before mixing the whipped cream can add rice flakes, cornflakes, or crushed cashew nuts, seedless raisins, hydra
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