For Mother's Day For Beginner or Professional
Heart Pierced or laced + Filling
With the chocolate melted and already tempered (thermal shock) put inside a confectionery bag made with paper butter, cut the very thin tip, to make the decoration inside the heart shape,
Which is equal to the shape of acetate bonbons.
I - Option:
Place the empty heart shape face up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the heart is not leaked
II Option
Leaked:
After that made the heart leaked in the proper form of acetate does not need to put golden powder put inside a smaller white heart, made with white chocolate, gets a very beautiful effect.
The leaked heart is only one side, the other is normal bark.
The white heart if you want can put stuffing or bonbons inside.
Note:
The other fillings I've put before.
If you lost I'll go through again in the next post.
Filling:
Coconut Candy Famous
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons of potato starch or corn starch (corn starch)
1 tablespoon vanilla extract
How to prepare the filling:
In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.
Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Bonbon Filling:
The stuffing above serves for sweets, chocolate tablets, bonbons, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
Tips:
The heart is made like Porta Joias, which can put one inside it.
If you want to put inside the heart drums or truffles without wrapping.
Follow the next posts on how to melt chocolate with secrets and tips.
Decoration:
For a lacy heart you can use a lacy plastic washcloth
Place the cut lace inside the heart's transparent shape. Throw the chocolate on top, let cool. Make two layers, after you took the acetate form, carefully remove the lace, so as not to hurt the chocolate
Heart Pierced or laced + Filling
With the chocolate melted and already tempered (thermal shock) put inside a confectionery bag made with paper butter, cut the very thin tip, to make the decoration inside the heart shape,
Which is equal to the shape of acetate bonbons.
I - Option:
Place the empty heart shape face up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques,
The third layer is to close any part that is open, or can leave leaked.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the heart is not leaked
II Option
Leaked:
After that made the heart leaked in the proper form of acetate does not need to put golden powder put inside a smaller white heart, made with white chocolate, gets a very beautiful effect.
The leaked heart is only one side, the other is normal bark.
The white heart if you want can put stuffing or bonbons inside.
Note:
The other fillings I've put before.
If you lost I'll go through again in the next post.
Filling:
Coconut Candy Famous
Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. Of dry coconut grated hydrated with 3 tablespoons of cold water, or coconut milk.
1 cup milk cream without whey or canister
3 tablespoons of potato starch or corn starch (corn starch)
1 tablespoon vanilla extract
How to prepare the filling:
In a medium saucepan add the cow's milk with the condensed milk, after well mixed add the hydrated dry grated coconut, mix again.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long handle, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.
Remove from the heat add the vanilla and the cream slowly and slowly, mix well, until light cream, allow to cool before using.
Bonbon Filling:
The stuffing above serves for sweets, chocolate tablets, bonbons, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.
Note:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk should be warm, not boiling, the potato starch is dissolved in cold milk.
Tips:
The heart is made like Porta Joias, which can put one inside it.
If you want to put inside the heart drums or truffles without wrapping.
Follow the next posts on how to melt chocolate with secrets and tips.
Decoration:
For a lacy heart you can use a lacy plastic washcloth
Place the cut lace inside the heart's transparent shape. Throw the chocolate on top, let cool. Make two layers, after you took the acetate form, carefully remove the lace, so as not to hurt the chocolate
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