Chocolate Making Tips Recipe
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Ingredients: |
Ingredients: - Arrange fondant centers on rack; wash a coarse darning needle and leave in a convenient place
- Have other racks convenient for holding dipped candies; cover racks with wax paper
- Put chocolate in top section of double boiler over boiling water and stir until melted
- Fasten a thermometer onto the side of the pot or hold so that it does not touch the bottom or sides of the pot; heat mixture with constant stirring till it reaches 130ºC
- Cool the chocolate to 85ºC. Add cold water to the water in the bottom of the double boiler until the water temperature reaches 85ºC.
- Drop the fondant centers, which have been previously cut or rolled into standard sizes, into the chocolate and stir with a fork.
- Lift out carefully and place on rack; draw the darning needle across the dipped candy to form a thread or string - the mark of an excellent chocolatier
- maraschino cherries in liquor used for making fondant
- substitute cherry liquid for liquor
- use small maraschino cherries
- don't get filling on rim of chocolate mold or it will prevent it from sealing
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Directions: |
Directions:Turtles - make chocolate shell, add caramel and pecans and top with chocolate
Toffifee - nutella hazelnut spread - make shell out of chocolate and let set, put small piece of caramel in bottom of shell and press lightly, press hazelnut on top of caramel which will sit above mold. Put cap on with lighter chocolate, then place nut on top of lighter chocolate with dark chocolate on top |
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