Chcolate Easter Egg + Chef's Tips and Secrets:
CHOCOLATE- FILLING TIPS AND CHEF SECRET
For Beginners
Chocolate With Chef's Tips and Secrets and Other Information- For Beginners
Very Important Information:
Be sure to read the entire recipe, plus the Tips and Secrets have other Important Information.
Ingredients:
Easter egg:
500 grs. bittersweet chocolate, chopped and melted or milk chocolate or half a half (250 g each)
Way of preparing:
Cut the chocolate on a kitchen board (dry clean) with a serrated knife.
When the water of the water bath reached 90 º C. turn off the heat and place the chopped chocolate pan on top so that it fits well so as not to get water vapor.
Stir well until chocolate melts. If you can not melt all the chocolate, remove the pot from the top of the water bath and repeat the same operation, very carefully to avoid getting steam that spoils all the chocolate.
The chocolate is soft sticky, unfit for consumption, you lose everything you did.
Then pour the melted chocolate on top of a very dry marble stone.
Spread the chocolate with a spatula until cool.
Test the chocolate by placing a little under the lower lip that should be cold.
CHEF SECRET ::
If you do not want to put the chocolate to give thermal shock on the marble stone.
Do it 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.
The leftover chocolate 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, lightly microwave it 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 fiddle well off microwaves 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 impaired.
For this reason you need to temper the chocolate by giving thermal shock to lower the temperature to 28 ° C or make the same as the previous (Secret).
If you are to professionalize for your safety it is best to use an electric melt or pan of own water bath 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, full of fat.
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 tablespoon (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 opaque.
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 cherry, so do not put the maracuja jelly.
Filling the Easter Egg:
1 can of cooked 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 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 the halves of the Easter Egg, 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 cooled, place in a bowl and mix the cheese.
CHOCOLATE- FILLING TIPS AND CHEF SECRET
For Beginners
Chocolate With Chef's Tips and Secrets and Other Information- For Beginners
Very Important Information:
Be sure to read the entire recipe, plus the Tips and Secrets have other Important Information.
Ingredients:
Easter egg:
500 grs. bittersweet chocolate, chopped and melted or milk chocolate or half a half (250 g each)
Way of preparing:
Cut the chocolate on a kitchen board (dry clean) with a serrated knife.
When the water of the water bath reached 90 º C. turn off the heat and place the chopped chocolate pan on top so that it fits well so as not to get water vapor.
Stir well until chocolate melts. If you can not melt all the chocolate, remove the pot from the top of the water bath and repeat the same operation, very carefully to avoid getting steam that spoils all the chocolate.
The chocolate is soft sticky, unfit for consumption, you lose everything you did.
Then pour the melted chocolate on top of a very dry marble stone.
Spread the chocolate with a spatula until cool.
Test the chocolate by placing a little under the lower lip that should be cold.
CHEF SECRET ::
If you do not want to put the chocolate to give thermal shock on the marble stone.
Do it 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.
The leftover chocolate 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, lightly microwave it 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 fiddle well off microwaves 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 impaired.
For this reason you need to temper the chocolate by giving thermal shock to lower the temperature to 28 ° C or make the same as the previous (Secret).
If you are to professionalize for your safety it is best to use an electric melt or pan of own water bath 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, full of fat.
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 tablespoon (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 opaque.
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 cherry, so do not put the maracuja jelly.
Filling the Easter Egg:
1 can of cooked 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 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 the halves of the Easter Egg, 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 cooled, place in a bowl and mix the cheese.
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