Chocolate ContinuationFor Beginner
Are you going to start working with Chocolate?
Chocolate - Continued - For Beginners
II Chapter
Sometimes chocolate can change the lives of many people, taking care to do well done and good quality.
TIPS:
Not all the people who can reach the top, see the tips below read and re-read several times.
Basic:
How to begin?
Retired, unemployed, men and women, regardless of age, young apprentice.
PROFIT:
The profit of chocolate is usually 300%, that is, if you know how to work with noble chocolate and have the proper care and knowledge not to sell cat by hare.
ATTENTION:
Do not think you; that by making a filling any sour coconut or coconut mixed with sugar topped with the chopped chocolate will make a profit.
GUIDANCE:
Sometimes chocolate vendors come to me and ask me to try it, (of course people I know).
Be very clear, I can not eat anything unknown, I do not know the origin.
I speak the truth about the quality of the fractionated that gets a taste of bad fat in the mouth, the lousy stuffing, wrong mix.
HOT REGIONS:
Only in some regions very hot and with Air Conditioning is that you can work with the fractionated "are exceptions".
Like that person wants to make a profit, if she does not even know the difference of "cat by hare", that is, pure and fractioned Chocolate.
FILLING:
Stuffed coconut grated on the hour, or dry grated coconut without sugar.
ESSENCES
The essences should be bought in a safe place, not anywhere, do not know the brand the taste, it gets horrible, in addition to harming health.
PACKAGING:
Not forgetting to pack right.
If you've never stirred chocolate, make a list of what you need to buy:
SHAPES:
In the market (commerce) there are numerous forms of acetate and other packaging.
Always choose small shapes 250 grs. which is easier to work with and the damage will be less if you go wrong.
PANELS:
Pans and other utensils should be separated only for use of chocolate, ie if you do not have the floss.
CAUTION:
Be careful not to use panela smelling onion, garlic, and other strong seasonings, fish.
DO NOT DO IT:
Some people put pepper to give it a different twist. Do not do it.
To climb in life we have to climb from bottom to top, step by step.
If you want to start at the top of the ladder you have a fall that results do not need to write, you already know.
"The more people descend, the more others grow," (those who have judgments).
WORKING WITH CHOCOLATE:
The business to work with chocolate has to work for the one who knows how to do, decorating, having the above mentioned care.
CRISIS:
Now because of the Brazilian crisis the eggs are smaller, at the very high price to invest.
PRINCICANTS
The novice is usually very anxious, nervous and ends up having great loss.
Do not be ashamed, always ask for people you know or take courses read on the subject, be advised.
Today we have many channels of dissemination, Internet, TV, Magazines among others.
SOME SUGGESTIONS:
1.Purchase Boxes Special House Party Products
2. Make small eggs filled with brigadeiro.
3. Egg dish of 250 grs. Chocolate Loaf of Bread
4. Stuff chocolate mousse, leave 6 hours in the refrigerator to harden
5. Make Easter Egg in half, cover with cocoa
6. Chicken egg packs, 60.00 (six eggs) buy ready for this purpose, do not use the chicken egg carton which is dirty contaminated with salmonella (bacteria) (garbage).
7.Fracting with fractional coverage, the product is another
8.Pain own (dry) to melt chocolate, if dropped a drop of water loses the chocolate.
TEMPERING:
9.Temperage see in the packages of each chocolate, the instructions.
10, Each chocolate has a right temperature, see on the packaging.
Be careful not to let it burn, especially white.
Follow step by step, in the next publication other information on seasoning the chocolate and each one of them.
Tempering means melting and making the right mix to give thermal shock.
Note:
My Message:
Do little at a time, until you experience not the step bigger than the leg.
Use good quality product
Work with love
GOOD LUCK
DO NOT FORGET GOD OPENS THE DOORS TO LET THOSE WHO KNOW WHERE HE GOES.
Are you going to start working with Chocolate?
Chocolate - Continued - For Beginners
II Chapter
Sometimes chocolate can change the lives of many people, taking care to do well done and good quality.
TIPS:
Not all the people who can reach the top, see the tips below read and re-read several times.
Basic:
How to begin?
Retired, unemployed, men and women, regardless of age, young apprentice.
PROFIT:
The profit of chocolate is usually 300%, that is, if you know how to work with noble chocolate and have the proper care and knowledge not to sell cat by hare.
ATTENTION:
Do not think you; that by making a filling any sour coconut or coconut mixed with sugar topped with the chopped chocolate will make a profit.
GUIDANCE:
Sometimes chocolate vendors come to me and ask me to try it, (of course people I know).
Be very clear, I can not eat anything unknown, I do not know the origin.
I speak the truth about the quality of the fractionated that gets a taste of bad fat in the mouth, the lousy stuffing, wrong mix.
HOT REGIONS:
Only in some regions very hot and with Air Conditioning is that you can work with the fractionated "are exceptions".
Like that person wants to make a profit, if she does not even know the difference of "cat by hare", that is, pure and fractioned Chocolate.
FILLING:
Stuffed coconut grated on the hour, or dry grated coconut without sugar.
ESSENCES
The essences should be bought in a safe place, not anywhere, do not know the brand the taste, it gets horrible, in addition to harming health.
PACKAGING:
Not forgetting to pack right.
If you've never stirred chocolate, make a list of what you need to buy:
SHAPES:
In the market (commerce) there are numerous forms of acetate and other packaging.
Always choose small shapes 250 grs. which is easier to work with and the damage will be less if you go wrong.
PANELS:
Pans and other utensils should be separated only for use of chocolate, ie if you do not have the floss.
CAUTION:
Be careful not to use panela smelling onion, garlic, and other strong seasonings, fish.
DO NOT DO IT:
Some people put pepper to give it a different twist. Do not do it.
To climb in life we have to climb from bottom to top, step by step.
If you want to start at the top of the ladder you have a fall that results do not need to write, you already know.
"The more people descend, the more others grow," (those who have judgments).
WORKING WITH CHOCOLATE:
The business to work with chocolate has to work for the one who knows how to do, decorating, having the above mentioned care.
CRISIS:
Now because of the Brazilian crisis the eggs are smaller, at the very high price to invest.
PRINCICANTS
The novice is usually very anxious, nervous and ends up having great loss.
Do not be ashamed, always ask for people you know or take courses read on the subject, be advised.
Today we have many channels of dissemination, Internet, TV, Magazines among others.
SOME SUGGESTIONS:
1.Purchase Boxes Special House Party Products
2. Make small eggs filled with brigadeiro.
3. Egg dish of 250 grs. Chocolate Loaf of Bread
4. Stuff chocolate mousse, leave 6 hours in the refrigerator to harden
5. Make Easter Egg in half, cover with cocoa
6. Chicken egg packs, 60.00 (six eggs) buy ready for this purpose, do not use the chicken egg carton which is dirty contaminated with salmonella (bacteria) (garbage).
7.Fracting with fractional coverage, the product is another
8.Pain own (dry) to melt chocolate, if dropped a drop of water loses the chocolate.
TEMPERING:
9.Temperage see in the packages of each chocolate, the instructions.
10, Each chocolate has a right temperature, see on the packaging.
Be careful not to let it burn, especially white.
Follow step by step, in the next publication other information on seasoning the chocolate and each one of them.
Tempering means melting and making the right mix to give thermal shock.
Note:
My Message:
Do little at a time, until you experience not the step bigger than the leg.
Use good quality product
Work with love
GOOD LUCK
DO NOT FORGET GOD OPENS THE DOORS TO LET THOSE WHO KNOW WHERE HE GOES.
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