For Beginners = Chocolate Various Tips and Secrets
To melt the chocolate in a water bath it is necessary to use the panela well dried, a drop of water can hinder all the progress of your work.
For those who do not have a proper dishwasher for this purpose, use a kitchen pot (preferably used for chocolate only). The water bath may be a smaller aluminum pot that fits inside the pot, some people put refractory.
Caution when using refractory, if the water is too hot it can give thermal shock and break your container.
The water temperature of the water bath the ideal to melt the chocolate is 90 º C, that is, when the pan starts to form bubbles in the bottom of the pan, melting curve.
Turn off the fire and on top put the other pan (dry) with chopped or grated chocolate, uncovered.
Place the pan on top of the water bath, leave slightly, remove and dry underneath with a dishcloth.
With a dry spoon mix the chocolate, if it has not melted everything, come back and do the same previous procedure, that is, until the chocolate is totally melted.
To give the shock finish puts on a (cold) stone, lightly greased with a little butter (not margarine).
With the help of a spatula, season the chocolate, stirring from side to side, until it reaches the ideal temperature for each type of chocolate.
Seasoning the chocolate is cool.
II Option:
You can use the method of melting ¾ of the chocolate, remove from the fire and let until the temperature stays in 30 º degrees Add the rest of the chocolate that is ¼.
Mix well until smooth.
To know if the chocolate is at the right temperature. Once used to put some of the chocolate, under the lips if it was in the bottle temperature was right, (homemade) for non-professionals.
Today is used thermometer for this procedure or digital pistol that marks in time.
Bath-Mary - Dry the pan underneath the one that you have melted, no drop of water can fall inside the chocolate.
Be careful not to get steam, or water droplet in the chocolate, it stays sticky and does not work.
If this happens it gets sticky, you've lost your job and the chocolate. It is not suitable for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of the fat, all packaging has been explaining that it can not go beyond so many degrees.
To make chocolate to sell you need to have the thermometer are two (2) different types the simple and the digital the more precise.
Have respect for what you do.
Do it right to be able to market and earn good money.
Chocolate is very profitable, the profit can be up to 300% depending on the chocolate you use. The filling and the material used which are:
Sheets for wrapping, aluminum foil for rolling the bonbons, ribbons labels, cups, cardboard, transparent box packaging among others,
Some of the problems that can end your work.
Chocolate is very sensitive, some problems appear, you should know:
Mold, sticky, air bubble, hygiene, dyes, allergies, chocolate quality (always use pure or noble). Shapes of several sizes (start by small shapes) update courses to always learn new techniques.
How to make chocolate bright, packaging, equipment expenses.
Always start with little more simple forms of acetate forms.
So as not to have future loss.
Do not invest more than you can.
Do not step higher than your leg,
Chocolate Temperatures in Micro waves:
1 pound of chocolate it enters every 30 seconds, until it melts completely.
The leftovers of the forms do not take advantage, change the texture.
You can not do otherwise than burn the chocolate
Recapping:
Each type of chocolate has a different temperature.
Important Tips:
Always place under the dish that came out of the microwave on a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it will overheat and burn.
Always use plastic microwave canister.
When it reaches 32 º, it does not need thermal shock
In order not to lose flavor and shine, use 3 'to 4' minutes for tempering.
For all types of melting whether in a water-bath or in the microwave
Triple shapes if you squeeze in the middle creates bubbles and will puff. Tighten only on the sides.
Do not talk on top of your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and appropriate location, always see the temperature that chocolate can work.
Start with simple shapes.
Fill the shape with the already seasoned (cooled) melted chocolate, over pouring over the pot which is the chocolate very high.
Bring the form down (face down) in the refrigerator.
In the freezer it picks up a lot of moisture, if you notice the moisture drying out with tissue paper
To melt the chocolate in a water bath it is necessary to use the panela well dried, a drop of water can hinder all the progress of your work.
For those who do not have a proper dishwasher for this purpose, use a kitchen pot (preferably used for chocolate only). The water bath may be a smaller aluminum pot that fits inside the pot, some people put refractory.
Caution when using refractory, if the water is too hot it can give thermal shock and break your container.
The water temperature of the water bath the ideal to melt the chocolate is 90 º C, that is, when the pan starts to form bubbles in the bottom of the pan, melting curve.
Turn off the fire and on top put the other pan (dry) with chopped or grated chocolate, uncovered.
Place the pan on top of the water bath, leave slightly, remove and dry underneath with a dishcloth.
With a dry spoon mix the chocolate, if it has not melted everything, come back and do the same previous procedure, that is, until the chocolate is totally melted.
To give the shock finish puts on a (cold) stone, lightly greased with a little butter (not margarine).
With the help of a spatula, season the chocolate, stirring from side to side, until it reaches the ideal temperature for each type of chocolate.
Seasoning the chocolate is cool.
II Option:
You can use the method of melting ¾ of the chocolate, remove from the fire and let until the temperature stays in 30 º degrees Add the rest of the chocolate that is ¼.
Mix well until smooth.
To know if the chocolate is at the right temperature. Once used to put some of the chocolate, under the lips if it was in the bottle temperature was right, (homemade) for non-professionals.
Today is used thermometer for this procedure or digital pistol that marks in time.
Bath-Mary - Dry the pan underneath the one that you have melted, no drop of water can fall inside the chocolate.
Be careful not to get steam, or water droplet in the chocolate, it stays sticky and does not work.
If this happens it gets sticky, you've lost your job and the chocolate. It is not suitable for consumption.
As I said earlier each chocolate has its temperature (melting curve), depending on the melting of the fat, all packaging has been explaining that it can not go beyond so many degrees.
To make chocolate to sell you need to have the thermometer are two (2) different types the simple and the digital the more precise.
Have respect for what you do.
Do it right to be able to market and earn good money.
Chocolate is very profitable, the profit can be up to 300% depending on the chocolate you use. The filling and the material used which are:
Sheets for wrapping, aluminum foil for rolling the bonbons, ribbons labels, cups, cardboard, transparent box packaging among others,
Some of the problems that can end your work.
Chocolate is very sensitive, some problems appear, you should know:
Mold, sticky, air bubble, hygiene, dyes, allergies, chocolate quality (always use pure or noble). Shapes of several sizes (start by small shapes) update courses to always learn new techniques.
How to make chocolate bright, packaging, equipment expenses.
Always start with little more simple forms of acetate forms.
So as not to have future loss.
Do not invest more than you can.
Do not step higher than your leg,
Chocolate Temperatures in Micro waves:
1 pound of chocolate it enters every 30 seconds, until it melts completely.
The leftovers of the forms do not take advantage, change the texture.
You can not do otherwise than burn the chocolate
Recapping:
Each type of chocolate has a different temperature.
Important Tips:
Always place under the dish that came out of the microwave on a cloth, not to crystallize.
Never use glass (refractory) to melt chocolate in the microwave, it will overheat and burn.
Always use plastic microwave canister.
When it reaches 32 º, it does not need thermal shock
In order not to lose flavor and shine, use 3 'to 4' minutes for tempering.
For all types of melting whether in a water-bath or in the microwave
Triple shapes if you squeeze in the middle creates bubbles and will puff. Tighten only on the sides.
Do not talk on top of your product, always use a mouth guard, not to contaminate your chocolate.
Use apron and other equipment and appropriate location, always see the temperature that chocolate can work.
Start with simple shapes.
Fill the shape with the already seasoned (cooled) melted chocolate, over pouring over the pot which is the chocolate very high.
Bring the form down (face down) in the refrigerator.
In the freezer it picks up a lot of moisture, if you notice the moisture drying out with tissue paper
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