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Forum » Vreau si eu un bebelyno » Bebelyno in proiect » Molded Chocolate Handbag Recipe Golden Goose Sneakers Sale (Golden Goose Sneakers Sale)
Molded Chocolate Handbag Recipe Golden Goose Sneakers Sale
macinnovwefneData: Luni, 18.04.2016, 17:32:02 | Mesaj # 1
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Molded Chocolate Handbag Recipe Golden Goose Sneakers Sale
To make the sides of the handbag, use a ladle to fill one of the side mold
pieces with bittersweet chocolate. When it is full, empty the excess chocolate
back into the bowl. The inside of the mold should be evenly coated with
chocolate. Wipe the lip of the plastic mold clean and place upside down on a
wire rack over a sheet pan. Repeat using the other side of the mold. Once the
chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean
again with a paring knife. When the chocolate sets, it shrinks or retracts from
the sides of the mold, and a clean edge will keep it from sticking and cracking
as it shrinks. You can place the mold in the refrigerator for several minutes to
help the chocolate to harden.
If the chocolate is properly tempered, it will easily release from the mold.
To unmold, rest your thumbs on the outside, place your first two fingers on the
inside of the bag and gently begin to lift the chocolate from the mold. Do not
press or pull too hard or you will break the chocolate. You will need to apply
this lifting pressure to all sides to loosen the chocolate from the mold. Repeat
for all of the mold pieces. To make the body, use an offset spatula to spread a
layer of chocolate onto the square textured plastic pieces of the handbag mold
set. Be careful not to make it too thin or it will break when you bend it. Allow
the chocolate to set slightly. Place each of the molded side pieces at one end
of the square and carefully wrap the rest of the square up the side pieces. When
the chocolate has set, carefully peel away the plastic sheet. It should release
from the chocolate quite easily. When you are ready to close the handbag, repeat
the same procedure using the other flat textured piece. Be careful that you do
not make this piece until after you have filled the bag with the desired
contents. The handle is made using the same technique. To make the label, place
a transfer sheet in front of you. Mix a little bit of red food coloring into the
melted cocoa butter. Using a small pastry brush, apply a light layer of color to
the transfer sheet and allow it to set briefly. Using an offset spatula, spread
approximately a 1/4inch thick layer of white chocolate over the color onto the
transfer sheet, completely covering the design. Allow the chocolate to set.
When the chocolate has set, carefully peel away the back of the transfer
sheet. It should release from the chocolate quite easily. Using a hot, sharp
chef's knife, cut out a label. To do this, heat the knife under very hot water
and wipe it dry. Hold the knife blade against the side of the chocolate where
you want to make the cut. Do not press on the knife or the chocolate will break.
Allow the heat of the knife to "cut" through the chocolate by melting it. Repeat
to make as many labels as required. Set aside until ready to use. Carefully fill
the handbag with the desired filling. Attach the piece that closes the bag (as
described above). Use tempered chocolate to "glue" the handle and label to the
front.
How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can
Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its Golden Goose Sneakers gloss and hardens again without becoming chalky and white (that happens when the molecules
of fat separate and form on top of the chocolate). There are a variety of ways
to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces
and then place it in the microwave for 30 seconds at a time on high power until
most of the chocolate is melted. Be very careful not to overheat it. (The
temperature of dark chocolate should be between 88 and 90 degrees F, slightly
warmer than your bottom lip. It will retain its shape even when mostly melted.
White and milk chocolates melt at a temperature approximately 2 degrees F less
because of the amount of lactose they contain.) Any remaining lumps will melt in
the chocolate's residual heat. Use an immersion blender or whisk to break up the
lumps. Usually, chocolate begins to set, or crystallize, along the side of the
bowl. As it sets, mix those crystals into the melted chocolate to temper it. A
glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small
pieces of unmelted chocolate to melted chocolate. The amount of unmelted
chocolate to be added depends on the temperature of the melted chocolate, but is
usually 1/4 of the total amount. It is easiest to use an immersion blender for
this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the
melted chocolate is poured onto a marble or another cold work surface. The
chocolate is spread out and worked with a spatula until its temperature is
approximately 81 degrees F. At this stage, it is thick and begins to set. This
tempered chocolate is then added to the remaining nontempered chocolate and
mixed thoroughly until the mass has a completely uniform temperature. If the
temperature is still too high, part of the chocolate is worked further on the
cold surface until the correct temperature is reached. This is a lot of work,
requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of
chocolate to a piece of paper or to the point of a knife. If the chocolate has
been correctly tempered, it will harden evenly and show a good gloss within a
few minutes.
 
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