Chocolate
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What is the best quality chocolate for chocolate molds use?
I need some good quality chocolate used to make candy and popsicles sweet. Merckens but I tried not taking care of them, I need something better tasting that is made for such use and requires no tempering. If you use chocolate wafers Callebaut is what they should be tempered? Thank you! I'll try that. Another thing I wonder is how the white chocolate? I need different colors to what I'm doing. Or Merckens should I use for detail?
I have used Merckens well and din't feel sick! But if you do not mind spending a little more for them use the original Belgian chocolate made by some for the wedding of my children and is only of this world! I am sure that ships everywhere. http://www.bernardcallebaut.com/users/folder.asp?FolderID=4558 Edit use a double boiler for this, but make sure the water does not come into contact with the chocolate and succeed Tempered chocolate when melted chocolate again to the solid form of cocoa butter in chocolate form a crystalline structure. The strange (or cold depending on who is speaking) of the cocoa butter is that the crystalline structure depends on the temperature gain to be formed. If chocolate is allowed to cool on its own, the crystals of the fat is released, resulting in a chocolate that is dull, soft and pliable, and greasy to the touch. This loose crystal structure has a melting point just below the windows of tempered chocolate. If, however, while cooling, the chocolate is kept at 88 ° F (31 ° C), the crystal structure is not loose (88 ° F is above the point of formation of crystals loose). At this temperature the cocoa butter actually forms a dense crystal structure. Holding the chocolate at this temperature and agitation will allow a lot of these to form stable crystal structures provide plenty of seed crystals to form in the chocolate. When the chocolate is finally allowed to cool completely, if sufficient seed crystals stable, then the chocolate will harden into a chocolate drive very stable with a slight sheen, snap when broken, and kept for months at cool room temperature. Chocolate tempering provides sufficient stability to be worked on a variety of shapes - leaves, painted in the leaves and peel, flowers, glasses, and molds. It also helps prevent the cocoa butter rising to the surface of chocolate and light blooms in unsightly brown spots or coatings. tuning, most books will tell you chocolate is fully melted chocolate and then pour 3 / 4 of chocolate on a marble slab and repeatedly times the chocolate itself thereon and extending through the marble until chocolate is a uniform 82 degrees F (28 ° C). The chocolate cup is returned to the remaining chocolate and stir in the final mixture is either a heating or waste heat is sufficient to raise the temperature back to 88-90 ° F (31-32 ° C). This technique can be a little tricky and requires a marble slab (or large, flat, cold surface like a sheet of aluminum or sheet upside PAN), a plastic scraper spots chocolate (a spatula will also work), and a chocolate thermometer (an instantaneous reading that you can accurately measure the degree as well Thermapen work very well). The chocolate should work sufficiently in the marble slab for enough seed crystals to form, so they have to work with relatively quickly, as the chocolate cools. A good way to know when it has reached the correct temperature and the stage is attention paid to the viscosity of chocolate. When chocolate begins to thicken a little, you've reached the point where the seed crystals are forming and should be able to reinstate it in the rest of the chocolate. Chocolate tempered then be kept at the tempering temperature, 88-90 ° F (31-32 ° C) until use. I think the method of planting (as described in the Professional Chef) is a little easier. Since almost all chocolate sold is already hardened, you can use a piece of this warm and chocolate as a rich source of seed crystals. Melt the chocolate in a double boiler while stirring to ensure the temperature unformed. Once the chocolate has melted completely and was at a temperature over 105 ° F (41 ° C), Remove from heat. At this temperature, all crystals, loose or stable, should be melted. Add a piece of chocolate unmelted to provide seed crystals. This piece can be as large as 2 oz (if you're melting a considerable amount of chocolate) or may be cut into pieces in smaller pieces. Stir until chocolate temperature is in the range of temper, 88-90 ° F (31-32 ° C). The chocolate should be kept at this temperature until use. Specific annealing temperatures depending on the content of cocoa butter, chocolate and the introduction of other ingredients, the temperature varies from temperate chocolate. Harold McGee's On Food and Cooking provides these values for the three categories of chocolate: Dark Type ChocolateTempering temperature (without milk content) Chocolate 88-90 ° F (31-32 ° C) Milk86-88 ° F (30-31 ° C) White80-82 ° F (27-28 ° C) Note that although the target does not contain cocoa solids , which is still subject to the same procedures for tempering, and which is made from cocoa butter.
Tempering Chocolate
