Fantasia Chocolates

Step 1

It can be said that chocolate is well tempered and therefore ready to be worked, when it reaches the following temperatures:
29-30 ° White Chocolate
29-30 ° Milk Chocolate
31-32 ° Dark Chocolate

Step 2

Pour 250 g of discs into a polycarbonate bowl and microwave. For about 1 minute at medium temperature. Mix well to check that the temperature is evenly distributed and that the disks are not burnt. Repeat this for another minute until almost all the chocolate is melted a little at a time.

Step 3

Some diskettes must be visible in the bowl, that is, they must not be completely dissolved. Continue stirring until all the chocolate has completely melted; you will thus obtain a liquid and homogeneous consistency.

Step 4

With the digital probe thermometer, check the temperature following the scale indicated above according to the chocolate used. If the temperature of the chocolate is still high, add a few more pieces of chocolate and mix well until it reaches the right temperature to bring it down; if the temperature is still too low, put the chocolate mass back in the microwave for about 5 seconds. Remove the bowl and mix until it reaches the right temperature. The chocolate is now tempered and ready to be processed.

Step 5

Before filling the molds with chocolate it is important to clean them well with kitchen paper. Fill the pastry bag with the melted chocolate. The convenient support will allow you to do this easily.

Step 6

Pour the chocolate into the mold cavity, being careful to fill them completely. Beat the mold well on a rigid surface to allow the air bubbles to escape.

Step 7

Clean the excess chocolate mold using the special plastic multipurpose knife.

Step 8

Cool the chocolate by placing the mold in the top of the refrigerator for about 10/15 minutes or until it has solidified. At the end of this process you will have obtained a perfectly crystallized chocolate, therefore easy to turn out. Turn the mold upside down and with a firm movement, beat it on the work surface to make the chocolates come out.
THE MASTER'S COUNCIL
Chocolate is perfectly tempered when it detaches itself from the mold.

Step 9

Fill the chocolates using the convenient ready-to-use creams; choose the ones you prefer among the various flavors of the range.