Mold delicious-Brown form

Chocolate mold cavity, usually made of plastic, is used to shape the form of chocolate. Able to mold chocolate, usually up to 160 and the temperature should be used with the chocolate melt on low heat. Some molds made of rubber or silicone chocolate mold, while others are made of metal.

Chocolate moulds chocolate production mostly one side flat on one side and other problems. Some manufacturers provide a template for three-dimensional that makes the chocolate completely. This is achieved usually when using two templates and then joined together in the cemihardinid. The latest solution to reach Brown round using magneto chocolate template. This allows the melted chocolate to be placed into the magnetic field with the coherence of mushrooms to harden in the desired shape.

Dark chocolate, milk chocolate and white chocolate can be used in chocolate. Using small pieces of chocolate is my favorite way to melt the chocolate. The biggest piece of chocolate requires high heat for melting phase. At high temperature the chocolate can burn or melt molding chocolate. To avoid this, use small circular Brown bastilis called hypothermia, as relatively small and uniform in size. This allows time to dissolve and make it easier to pour in the chocolate template.

Brown templates can be used for different types of chocolate. Will show most of the shops that sell chocolate molds, chocolate is best for each mold. Some molds can withstand high temperatures and can be used to Brown more difficult, requires more heat to melt. You can add color and flavor Brown melting stage increase the finished product. Brown will help to achieve the look of other pastel chocolate if desired to thin out the color. For dark colors, deeper, dark chocolate can be used to access a form.

A method is proposed to measure the required amount of chocolate to fill chocolate template is measuring the cavity or put in a mold chocolate with water. Pour the water into the form, and then in the measuring cup will show the amount of water and chocolate face roughly the same size.

When cleaning mold chocolate, should not use SOAP as it may change the flavor of the next batch of chocolate, SOAP can break the plastic mold. Have to use hot water to remove any excess chocolate from the moulds. If Brown is out as clean mold chocolate, leaving the rest of the mold with the cocoa butter will help eliminate the group following chocolate in the template. All in all, the chocolate molds are very versatile tools, and chocolate may provide many of the desired shape for different topics or events.

Homemade chocolate

Very easy to make homemade chocolates are delicious and memorable for friends and family at Easter or at any time. You can purchase the template Easter chocolate in part or discount stores and a variety of chocolate in the local supermarket. With a little time and patience you will soon turn into a fabulous homemade chocolate.

Types of chocolate

Chocolate contain cocoa liquor, cocoa butter, sugar and vanilla. More powerful and richer than milk or white chocolate, which is usually the preferred choice for cooking.

Chocolate milk contains the same ingredients as dark chocolate but have added milk solids. Sweet, Kramer, soft in texture and less dense than dark chocolate.

White chocolate contains no cocoa solids, cocoa butter is mixed with sugar and milk and flavorings such as vanilla. Rich and soft and sweeter than chocolate milk.

Eat chocolate-dark, milk and white-can be used for cooking. Dark varieties include myrrh, simisoit, and sweet. Bittersweet chocolate can reach 80% of cocoa liquor and butter with a small amount of sugar. Sweet chocolate with a higher proportion of sugar and vanilla cocoa butter.

You can find good quality cooking chocolate in baking aisle of supermarkets. And in a sense similar to that of Brown, but has been replaced by a small amount of cocoa butter with vegetable fat to make it easier to withdraw, was able to organize without euphemism. Cheaper than normal eating chocolate.

Composite of chocolate sold in blocks or keys, and can be found in the supermarket baking. Replacing cocoa butter with oil, so it is easy to melt and set at room temperature without anger or vegetable fat. It does not have the taste and texture of chocolate, but perfect for cooking for the kids.

Melted chocolate

Melted chocolate can be in several different ways including on the stove, in the microwave or oven.

The Oven, place the chocolate in the Bowl are clean and dry, heat-resistant over a pan of boiling water. Make sure that no water or steam in a saucepan Brown, or he can take the chocolate. Stir constantly over medium low heat until the chocolate has melted.

Microwave-place chocolate in Bowl are clean and dry, microwave safe. Cook for 1 minute on medium high and then stir. Cook for 30 seconds and then stir again, the chocolate has melted.

The fireplace-Heat oven to 160 C place the chocolate in the Bowl clean, dry, and resistant to heat. Turn off the oven and place the Pan in the oven for 10 minutes. Remove and stir, then put it back in the oven if required for a few minutes, remove and stir again.

Tips for melting chocolate

* Get into the size pieces Brown even before melting.

* Use a metal spoon to Stir the chocolate; wooden spoons and plastic retaining moisture which can cause the chocolate to seize.

* Always use metal or glass or ceramic bowl to melt the chocolate.

Make homemade chocolate

1. melt the chocolate for you, (see above), and then stir well to remove all the blocks.

2. pour the melted chocolate in the template so that they are filled to the top.

3. click on the template with your fingertips to remove air bubbles from the chocolate.

4. let the chocolate set until firm.

5. After setting Your chocolate really stiff, carefully pop them out of the molds.

6. use a butter knife to trim any excess Brown around the edges.

Tips for using chocolate molds "

* Never wash Your chocolate mold with SOAP and water. SOAP and water will remove the shiny prints, making it difficult to get out of the chocolate. Just wash in hot water.

* Always dry your template carefully after washing. It can also cause water spots will release the template easily stain Brown.

* If you mold, sticking to a very light coat them with a thin layer of vegetable oil.

* If you make a mistake, or if additional chocolate drops in the wrong place-do not touch it while it is still wet. Place the chocolate in the refrigerator or freezer to harden, then you can easily just pick a part does not want any.