Do you have candy, only to have it do not cure properly, tastes grainy to be lumpy, or you do not taste like chocolate? Perhaps your choice of technology or chocolate is to blame.
The choice of the chocolate the taste of the finished product, and to determine how they play during the process. Most people think that these two factors have nothing to do with each other not to - so!
The choice of the chocolate must be more than just depending on the wishes and tastesUsability. You need to learn to read labels and think about how meticulous you are with the results. Have For example, if you just want to melt some chocolate and dip strawberries in it as a fun project together with your child, anyone can do chocolate. But if you want the freshness and brilliance that only the best chocolate is properly handled, can you give to impress your guests, you have to give the care and attention to every step.
Given the many ways that you choose? For meThere is no other choice: do I use bittersweet or semisweet chocolate in all of my chocolate candy, and some white chocolate for contrast decorating. You can also bitter baking chocolate, sugar, but must be added for sweetness. This is a step I may avoid it for the sake of pure laziness.
The main differences between chocolate chips, bitter, sweet, milk or white chocolate are in the amount of cocoa butter and cocoa mass. These two ingredients on your results. If aPraline recipe specifies what to use, you are on your own. Experimental and testing can be your only opportunity to determine for yourself which you like best. Be brave, I would say there is no such thing as a "bad" Truffles!
Bitter (unsweetened) chocolate baking chocolate is made from pure alcohol. By definition it must contain 50 to 58% cocoa butter. Here is a place, you must check your label, because the lower dark chocolate may contain vegetable oil.
Sweet Baking(Bittersweet has added semi-sweet) chocolate sugar. By definition, contain, sweet chocolate between 35 and 50% cocoa butter, and as little as 15% of cocoa mass.
Milk chocolate contains 10% cocoa mass and at least 12% milk solids. Why I never use milk chocolate? Not only because the taste is a disappointment, but because the fattening chocolate, thanks to all the milk in it. Do not say 'milk solids', all that? I put it straight to the thighs! MilkChocolate is rarely used in baking because it is so low in cocoa mass.
White chocolate contains no cocoa mass, but with cocoa butter - as a rule. Also read the label and avoid those that use vegetable oil because it does not perform the same as a product with cocoa butter.
Chocolate chips should be avoided completely when making chocolate candy, though not entirely. It depends on how much you want to, vegetable oil, stabilizers, and very little cocoa butter. When chocolateChips are the only chocolate you have to use all baking and confectionary, you have no idea what chocolate actually taste and feel in the mouth.
It is impossible to "performance" to describe only in words, one must see it to understand it. Since performance of both the quality of the chocolate and technology is concerned, it is best with the best chocolate to start for the purpose and follow a few well-thought-out technology.
If your chocolates do not "feel" orare granular or lumpy, and you have to use good chocolate, chances are your technique needs improving. It's all in the temperature and humidity.
Do not try to do, ever chocolates on a rainy day, be sure that all your candy making equipment is completely dry, and if you use a water bath to melt your chocolate can be sure to wipe to the bottom of your pan dry before you pour the chocolate.
You know how your chocolate candy bar has the glossy surface, and this characteristic "snap"when you bite into it or break? For it is is tempered. If you melt it, it loses its temper, and then you have him on again, so she drops the snap and shine.
It is not difficult, you just need a thermometer or a more expensive instrument like an electric frying pan with a thermostatically controlled heat, or a chocolate tempering machine, which can be quite expensive. However, your turn out perfectly tempered chocolate every time. The machine melts the chocolate and keepsit at a constant temperature of about 90 º F.
This brings us to where there are two different theories of temperament. Tempering is defined up to 110 degrees, the heating and cooling of chocolate to around 88 degrees. There are those who say you can make perfect candy every time prevent your chocolate in the past 91 degrees heat.
This is the hardest part of making chocolate candy. Your chocolate cool as you dive, so that you then heat back up to 91 toDegree. For this reason, I like to use an electric fry pan.
If by chance your chocolate, despite your utmost care, nor is lumpy or grainy, you can clear it by adding solid shortening, no oil or butter () quickly, about two tablespoons per pound of chocolate. But if you choose the best chocolate and follow these instructions, you should perfect chocolate at any time.
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