Christmas is coming, here’s our proposal for the “Home Made” Chocolates. Filled with cream, nuts and decorated. Find out all techniques to make bright and perfectly shaped chocolates.
The chocolate is well temper and ready to use when it comes at the following temperatures:
28-29° White Chocolate
29-30° Milk Chocolate
31-32° Dark Chocolate
Place 250 g of chocolate discs in a polycarbonate bowl and put it in microwave for a minute in an average temperature to melt the chocolate. Stir it accurately in order to prevent overheating and ensure the temperature spreads evenly. Repeat this procedure for another minute, until all the chocolate is almost melted.
The chocolate used shouldn’t be completely melted since those last discs will melt as you stir; if you need, put it in microwave for 15/20 seconds. Mix it until the consistency is homogeneous.
Using a thermometer, check the temperature of the melted chocolate following the scale previously indicated and according to the type of chocolate you have purchased. If the chocolate temperature should still be high, bring it down adding some discs of chocolate and stir them until you reach the right temperature; otherwise, put the bowl on the microwave for at least 5 seconds, remove it and stir accurately till the temperature is good. Thus, the chocolate has been tempered and it’s ready to make chocolates.
Before filling the moulds clean them accurately. You can fill the mould using a disposable piping bag. The Decora Holder allows you to practically fill the piping bag.
Fill each mold cavity taking care to cover them up to the edges. Gently tap the mould on the table to remove all the air bubbles.
Scrape the chocolate excesses running the Multipurpose Knife along the surface.
Let the melted chocolate mould on the top of refrigerator up to 10/15 minutes. Do not attempt to release the chocolate until it is completely dry. At the end of this process you will have a chocolate perfectly crystallized and easy to put out. When it’s ready, turn the mold upside down and gently tap it until the chocolate comes out of the mould.
The Instructor advice
The chocolate is well temper only if it puts out of the shape by itself.
Fill the chocolates using the ready-to-use spredable creams; choose among the various tastes of our range.
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