|
|
Tips For Making Chocolate Candy
Want to know a perfect way to spice up your dinner parties? A way to make it a little bit more special and add your own brand of creativity along with it? Well, by making your own chocolate candy you will find that this is a highly easy way to show your guests and others, your own special skills in the kitchen. And with these tips, it is easy!
First, make sure to put your chocolate into a bowl which is completely dry. When chocolate is melted, you will notice that any water which connects with it will not mix into it, but will instead sit on top of this. This is because chocolate is oil based and the two cannot mix together without detrimental effects to your chocolate. Dry your bowl and do so well.
There are two ways to melt your chocolate. The traditional way is to use a bain marie, this is a water bath that uses boiling water underneath one bowl, and on top is another bowl for which you can put your chocolate. The heat will then melt your chocolate, without exposing it to the water. The other way to melt chocolate is to use the microwave. But to do this, it must be a good quality chocolate. You should put it in a microwaveable bowl for thirty seconds, then mix it, and repeat until melted. To make it easier to melt, break all the chocolate into even sized, small pieces. Or to cheat and make it quicker, use chocolate chips!
Although chocolate does taste lovely on its own, quite often adding a flavouring can really give your chocolate candy added appeal. It is easy to do, just buy flavouring specifically for chocolate candy making, or get something such as vanilla extract and add it into the melted chocolate yourself. The only tip with this is to make sure that it is as pure as possible. Any water in it and your chocolate could split, making it textured and unsuitable for eating.
When you are pouring your mixture into whatever mould you wish, do not do it too fast. Be slow, even and gentle. Depending on how you want your candy, you could lay out a flat tray lined with cling film and pour the chocolate onto this, then use either a thin thread, or some thin card to cut through it and keep it in its sections while it cools. Be sure that everything you use is completely flat, or you will end up with shapes imprinted into your chocolate candy.
The final tip is on fast cooling. If you have made a mould of your chocolate, then the best way to get that professional glossy sheen is to put the still warm chocolate straight into the freezer for cooling purposes. If you allow it to cool outside of the freezer first, then it will have a clouded foggy look, okay for eating at home, but not the best way to present it professionally or for a dinner party.
So those are the easy tips for making chocolate candy. Of course, there are some other little fancy things you can do. One great way to 'spice up' your chocolate candy is to add a little bit of an embellishment. For example, when it is dried, why not melt some white chocolate and add some decoration to it to give a contrasting flavour? With your homemade chocolate candy you can do whatever you want.
|
 |
Please Rate: |
|
Rating: |
 Processing ... |
(Average: Not rated) |
| Views: | 27 | |
|
| More Articles from Food and Drink | | |
| Top Articles in Food and Drink | | |
|
