Helen Writings
Chocolate decorations truly dress-up any cake or desserts. Decorations are usually made with Merckens chocolate candy, but can be created using just any melted, as well, determined by the recipe and size.
Before filling a shape with chocolate, it’s cavities can have a thin application of different chocolate candy or dyed white chocolate candy “painted” on with a small watercolor brush. When unmolded, it looks as though you painted the chocolate candy on top. For example, while building a bunny mold, paint the carrot with white chocolate dyed orange or tinted Merckens Chocolate candy melts. Let the look get hard prior to filling the mold. Then pour the contrasting chocolate candy to pack in the mold’s cavity. While the chocolate is set and unmolded, these have a beautiful “painted” sketch on top.
Paint chocolates once they’re unmolded. You will discover Candy Writers, great for decorations with dyed chocolate. Don’t thickly paint the mold’s decorations with colored chocolate all of sudden or that portion will lose its shine once unmolded. Paint one layer of color at a time. Following every application, refrigerate the shape a couple of seconds till the candy is solid, repeating for each extra color. Fill up the shape to top with chocolate candy, tap, cool till hard and unmold. Various types of chocolates can be found at stores that sell Candy Making.
For incredibly small details such as vines, mouths and letters, you can still pipe melted chocolate, icing, etc. onto molded candies getting a parchment bag with a small hole cut in the tip. Melt the candy separately before inserting in parchment bags, next spoon it into bags. Using scissors, cut a tiny opening in tip and squeeze candy on top of molded candy. You can also reheat chocolate if it hardens within the bag by placing the bag back inside the microwave. Merely squeeze through the bag onto your molded chocolate.
Shavings: Select the tiny grater holes of your box grater. Holding it over the iced cake, take a large piece of chocolate candy and grate. Work quickly since your fingers are tepid and will make a mess. Strive not to touch the shavings for the same reason. It is probably best to depress the shavings on top of while the frosting is soft so that the shavings will adhere.
Transfer Sheets: Transfer picturesque edible decorations on plastic film (acetate) to facilitate transfer on top of your melted chocolate candy! Melt chocolate and smooth out on the transfer sheet. Either score to size you need before it sets. While set, remove pieces and adhere to “cold chocolate” with a little warm chocolate candy.
There are many little tricks to follow when handling chocolate: You may work on the marble slab because it is generally cold, which assists the chocolate candy to set. You can also work on the granite or stainless steel countertop. Work in the cool room for the reason that chocolate will easily melt when working inside a warm one. Avoid touching the chocolate candy using your fingertips, because they are the warmest part of your hands and can simply soften it. Keep in mind while using any utensils and dipping implements, they need to be moisture free; this will become essential if using a paint brush — it must remain air dried at least 48 hours following washing before using again.
I anticipate that this informative article has helped you in understanding the way in which to color on chocolate. For further information about Candy Making please pay a visit to our Oasis Cake and Candy Supply web page. Thank You.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · June 26th, 2010 · Comments (0)
MERCKENS® COMPOUND COATING CHOCOLATE – Technically, this should be called “Compound Coating” because it is really a special chocolate candy that has been “fixed” to allow you to coat or fill molds without all of the bother required of REAL chocolate. It is available in round wafers for ease of handling. This coating chocolate is safe, healthy, cheaper and tastes absolutely amazing! You will find Merkens easier to work with too. Heating-cooling-heating-cooling, repeatedly, won’t hurt it nearly as much as lesser makes.
REAL CHOCOLATE – If you want more of a challenge
Because of the great expense of real chocolate and also the tiresome chore of having to condition it, I only recommend compound coatings. To work with real chocolate, it’s essential to first “temper” it. This is the process whereby, you “manage” the chocolate so that it can be utilized for coating. Otherwise, the real chocolate will not harden properly for coating chocolates. This is a very long-drawn-out process and a method in itself. real chocolate has the very same delectable taste as the coatings.
PARAFFIN
Before Compound Coating was available to the homemaker, one could only make chocolate-coated candies with the use of candle wax; paraffin. Adding wax allowed “real-pure” chocolate to set up as coating. You still could not put it in candy molds, but you are able to use wax to dip candies. This was a really dangerous thing to do, health-wise and who really wants to eat “candles.” Most people do not realize the dangers of eating wax. It has been alleged that paraffin doesn’t even show on an x-ray. Who’s to know the risks in future years! So why use paraffin any longer at all? Coating chocolate will taste better than real chocolate with wax in it.
NOTE: Neither are you able to substitute chocolate chips for compound coating.
COLOR & FLAVOR
Coating “chocolate” is available in a wide range of colors as well as several flavors. The WHITE-vanilla- flavored coating comes in 8 different colors. The chocolate-flavored coating can be purchased in milk chocolate and dark (stronger cocoa flavor) chocolate. There also are peanut butter and butterscotch chocolate coatings. Flavored coatings are available in strawberry, mint, orange and lemon.
Chocolate Making Supply Companies will also carry white or milk chocolate-flavored dietetic coatings. Though, this product seriously isn’t recommended for diabetics without advice of a medical doctor. Excess consumption might have a laxative effect. Many foods can be added or mixed using the chocolate for the best taste. Raisins or nuts are two natural ideas.
NOTE: The dietetic coatings are not , however, safe for those people who are allergic to chocolate! The white coatings contain no chocolate and should be safe. But for chocolate, those with chocolate allergies should use Carob. It is obtainable in health food stores.
As you rehearse and research with the assorted chocolates you’ll discover an increasing number of candy making ideas. It is our hope that the knowledge provided herein, has helped, though if you would like additional information please visit our large online Cake Decorating Supply store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · April 14th, 2010 · Comments (0)