Simple Easter Egg For Rectified Beginner
Ingredients:
1 kilo of bitter chocolate or the milk chopped or grated in the thicker drain.
How to Prepare Easter Egg:
Melt the chocolate in a water bath
The water bath temperature is 90 ° C.
90 º C, is when it starts to appear the balls in the bottom of the pan, "turn off the fire".
Then place the (refractory) bowl with the chopped or grated chocolate on top of the water bath, leave for 1 'or 2', stir well until the chocolate melts.
If the chocolate has not yet melted, go back and do the same procedure as above.
You can melt chocolate in microwave power (50% medical) in a plastic bowl (never glass refractory) for 30 seconds, "no minutes", remove mix well, if not melted go back again and do the same for more 30 seconds, and so on.
* Never put chocolate in high temperature, always in 30 seconds, at a time, otherwise it burns, you lose your work.
Do carefully following the rules above.
Thermal shock:
Pour the melted chocolate onto a countertop, pulling it from side to side with a spatula until it cools.
Test To Know The Right Temperature:
Put some chocolate under the bottom lip and if it is ice cold it is the right spot.
If you use the chocolate outside the temperature it gets sticky, soft does not work.
II- Option To Melt Chocolate.
To give heat shock, melt half the chocolate, then add the other half mix well and do the lip test, see above.
To Make the Easter Egg Shell:
With the chocolate melted and already seasoned (thermal shock) lining an Easter egg shape with a layer of chocolate, use a brush or the bottom of a tablespoon (soup).
Carry the refrigerator on top of aluminum foil, ie turned in from the inside down, having first removed the excess chocolate from the edges of the shape.
Leave in refrigerator for about 2 minutes.
Return and make the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
Not to Miss Chocolate:
* Do not forget to always remove the excess chocolate, which is on the edges, before bringing it to the refrigerator.
Do this with the aid of a spatula, while the chocolate is soft, shape the thicker edges to support the egg.
To Unmold:
To know the right time to unmold the shell of the egg, (the shape is opaque), and when it comes to filling, return the shell to the shape to stay firm and facilitate your work.
Put the filling, a thick layer of coconut cream, set well. Leave for a little inside the refrigerator so that the cream stays firm.
Pour a thick layer of melted chocolate over the filling, return to the refrigerator until it is firm.
You can make the filling on both sides, then join the parts with melted chocolate.
If the filling is chocolates, wrap each half of the Easter Egg separately with its own paper.
Then put the chocolates (without the covering paper), unite the two parts and pass the cellophane paper itself to close the egg, put a thick ribbon bow of the color of your preference
Follows in the next several publications fillings.
Note:
The leftovers of the shapes of melted chocolate in the microwave can not take advantage of, it loses its texture.
Ingredients:
1 kilo of bitter chocolate or the milk chopped or grated in the thicker drain.
How to Prepare Easter Egg:
Melt the chocolate in a water bath
The water bath temperature is 90 ° C.
90 º C, is when it starts to appear the balls in the bottom of the pan, "turn off the fire".
Then place the (refractory) bowl with the chopped or grated chocolate on top of the water bath, leave for 1 'or 2', stir well until the chocolate melts.
If the chocolate has not yet melted, go back and do the same procedure as above.
You can melt chocolate in microwave power (50% medical) in a plastic bowl (never glass refractory) for 30 seconds, "no minutes", remove mix well, if not melted go back again and do the same for more 30 seconds, and so on.
* Never put chocolate in high temperature, always in 30 seconds, at a time, otherwise it burns, you lose your work.
Do carefully following the rules above.
Thermal shock:
Pour the melted chocolate onto a countertop, pulling it from side to side with a spatula until it cools.
Test To Know The Right Temperature:
Put some chocolate under the bottom lip and if it is ice cold it is the right spot.
If you use the chocolate outside the temperature it gets sticky, soft does not work.
II- Option To Melt Chocolate.
To give heat shock, melt half the chocolate, then add the other half mix well and do the lip test, see above.
To Make the Easter Egg Shell:
With the chocolate melted and already seasoned (thermal shock) lining an Easter egg shape with a layer of chocolate, use a brush or the bottom of a tablespoon (soup).
Carry the refrigerator on top of aluminum foil, ie turned in from the inside down, having first removed the excess chocolate from the edges of the shape.
Leave in refrigerator for about 2 minutes.
Return and make the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
Not to Miss Chocolate:
* Do not forget to always remove the excess chocolate, which is on the edges, before bringing it to the refrigerator.
Do this with the aid of a spatula, while the chocolate is soft, shape the thicker edges to support the egg.
To Unmold:
To know the right time to unmold the shell of the egg, (the shape is opaque), and when it comes to filling, return the shell to the shape to stay firm and facilitate your work.
Put the filling, a thick layer of coconut cream, set well. Leave for a little inside the refrigerator so that the cream stays firm.
Pour a thick layer of melted chocolate over the filling, return to the refrigerator until it is firm.
You can make the filling on both sides, then join the parts with melted chocolate.
If the filling is chocolates, wrap each half of the Easter Egg separately with its own paper.
Then put the chocolates (without the covering paper), unite the two parts and pass the cellophane paper itself to close the egg, put a thick ribbon bow of the color of your preference
Follows in the next several publications fillings.
Note:
The leftovers of the shapes of melted chocolate in the microwave can not take advantage of, it loses its texture.
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