When you buy chocolate from the craft store, these are usually sold in blocks which is ready to be transformed into different shapes. To make that happen, you have to melt it.
Melting is not the same thing as tempering so never confuse the two. However, melting is part of the tempering process which can be done using a microwave or a hot water bath.
The nice thing about using a microwave to melt chocolate is that you get the results you want fast with little or no effort at all and mess. Naturally, before you put the chocolate in the microwave, you should put this in a microwave safe container that remains cool or only slightly warm after several minutes.
The ideal setting on the microwave should be at least 50% low power. This prevents scorching or burning. How long should you put these in on the microwave depends on how much you will be using. A good basis will be 1 minute for every ounce of chocolate so put this first on a weighing scale.
If by accident you overheated the chocolate, don’t panic. Pour this into a cool bowl and add chunks of unmelted chocolate and stir continuously.
If you prefer to use a double boiler, start by filling the sauce pan with hot water from the tap and then put the chocolate over into another bowl. Since the water is just warming up in the bottom, you should only put 1/3 of the chocolate and let it melt first before putting the rest in.
You must stir the bowl frequently so all the chocolate has melted. When this is done, this is the time you pour this into the mold.
Whichever you decide to choose, remember these tips.
• First, chop the chocolates into small pieces because it melts quicker.
• Never let chocolate get into contact with water because it will make the block of chocolate unworkable.
• When melting the chocolate, do this in low heat or temperature so you prevent it from overheating.
• To prevent bubbles, stir the chocolate frequently using a rubber spatula but only when the outer edges begin to melt.
• You have to remember that chocolate retains it shape when melted so again, you have to stir it constantly so there won’t be any problems getting some using a spoon and then pouring this into the mold.
You can also melt chocolate with other liquids aside from water. You can use cream, milk, cream and wine. But most people use water because it is faster and more convenient. But if you were to try other liquids, make sure that you use at least 1 tablespoon of liquid for very 2 ounces of water. This will prevent the chocolate from binding together and becoming lumpy. But if you are using dark chocolate, you may have to add more than 1 tablespoon per ounce.
Melting the chocolate is key in making your final product when you pour this into a mold. It does not matter whether you choose to use a microwave or a double boiler because you will be doing the same thing in the end which is to freeze it and then pack it up to give it as a gift or serve it as part of your dessert.
Tuesday, July 8, 2008
Making Chocolate Using Molds
These days, you don’t have to go to the grocery to buy chocolate. Just like cookies, these can be home made as long as you have the ingredients and the materials. They most important to make chocolate are the molds.
Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.
Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.
There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.
A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.
You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.
After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.
If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.
The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don’t touch it and wait until it freezes so it is easy to remove and you can start over.
When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.
Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.
But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.
Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.
Molds are usually made of plastic and these can be purchased from craft stores. Most of these cost about a dollar up so if you want to make these in different shapes and sizes, you have to buy a bunch.
Now that you have your mold, you should also buy the raw chocolate which is also available from the craft store. This is available in different flavors and colors so you can mix them up later on.
There are two ways to melt chocolate. The first is to cut the chocolate block into small pieces and then put this in a microwave safe bowl before sticking it in the oven. Since it is quite hard to see if all the chocolate has finally melted, we now come to the second option which is to melt it using a double boiler.
A double boiler consists of two pans. The first one has water while a smaller one is placed on top which is where the chocolate will be placed. You then stir the chocolate until melts. Once everything is now in liquid form, you then get your mold and pour the chocolate.
You should tap the bottom to take out air bubbles out of the chocolate otherwise there will be holes later on when they come out of the freezer. If you decide to put in candy sprinkles or marshmallows with your chocolate, it is best to pour them into the boiler.
After ten minutes or so, the chocolate mold inside the freezer is ready to be taken out. A good indicator is to check the bottom of the mold and see if the chocolate is still holding on to the mold.
If it is ready, then it is time to flip it over and tap it gently so it can land on a soft surface like a napkin to prevent it from breaking. Another method is to carefully pour water on the mold. But if it is not, then you should put the mold back into the freezer.
The nice thing about working with chocolate is that if is should crack or break, you can recycle it which prevents wastage. If you make a mistake when you are painting it, don’t touch it and wait until it freezes so it is easy to remove and you can start over.
When it is ready, you can serve this as part of your dessert but if you are giving this away as a gift, make sure you find a nice box because it should look presentable to whoever will be receiving it.
Surely the molds you used to make chocolate will be used in the future. To maintain it, you must never wash this with soap as this removes its slickness. You should also carefully dry it after washing because it could cause spots to appear making it also difficult for the chocolate to be released from the mold.
But if your chocolate mold is sticky, perhaps you should coat it first lightly with some vegetable oil before you pour in the melted chocolate.
Making chocolate using molds is fun. You may not get it perfect the first time but as time goes by, you are sure to get better at it.
Making Chocolate from Molds
In the late 1800’s, chocolate makers already used molds made from metal. This made it possible to shape them either as flat or three dimensional. Plastic soon replaced that as these were expensive to produce making it possible for amateur chocolatiers to make these at home.
When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.
Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.
Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.
But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.
Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don’t worry because you can clean that up later on.
There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.
When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.
You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.
If it doesn’t fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.
If you happen to have some leftovers from filling the mold, don’t throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.
You don’t always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.
When you buy chocolate molds from the craft store, make sure that this is made from strong plastic that has intricate designs so the finished product will come out beautifully after it comes out of the freezer.
Remember that this must never be washed using soap as this can mare the taste of the chocolate. You should simply use hot water and then dry it thoroughly using a dry cloth.
Each time you use the plastic mold, make sure to wipe it clean. Greasing, spraying or dusting is not needed as this will ruin the appearance of the finished candy.
But there is an exception to that rule. If you will be mixing your chocolate with some marshmallows, candy sprinkles, jellies or cooked candies, then you must first grease or spray the chocolate mold with oiling spray. This will make the chocolate easy to remove from the mold and if you are going to make another batch, the good news is that you only have to oil spray it once.
Next thing you need to learn is how to properly put chocolate filling into the plastic sheet. For that, you use a regular teaspoon and fill each cavity with chocolate. Some of the chocolate might spill out but don’t worry because you can clean that up later on.
There may be some air bubbles trapped within the chocolate. To release it, tap the filled mold on the counter to settle the chocolate. Another way is to hold the mold horizontally then gently drop it on the counter. You will probably have to do this several times until there all the air bubbles have been removed.
When the chocolate is ready, this is the time that you put this in the freezer. This is because it is the coolest place in the house taking it less time for the chocolate to harden so you can reuse the mold if you are making another batch of chocolates.
You will know when the chocolates are ready by looking at the back side of the mold. If the cavity appears to be graying, this means that the second you turn this over, the chocolate will easily fall off to the tray.
If it doesn’t fall off on its own, you can tap it firmly. If this does not work, perhaps it needs a little more cooling time in the freezer so put it back in for a few minutes and then try again.
If you happen to have some leftovers from filling the mold, don’t throw it away because you can use it again in the future. Just wait for the chocolate to harden so you can scrape it off and then wrap it in waxed paper.
You don’t always need to make chocolate creations from molds even if this is the conventional way of doing it. The other option is to dip it in with other things like cookies or fruits so you have your own chocolate fondue as part of your dessert.
Making Chocolate Candy that Lasts
Temperament of Chocolate Candy
The success of your chocolate candy lies on the ability to temper the chocolate. Even in other chocolate delicacies, the importance of tempering the chocolate mixture will never be understated. Chocolate, to begin with, must have a premium quality to it. You can have fun experimenting on different core chocolate materials that you can use for your chocolate candy.
Sometimes, you will find in the market some melted chocolates that are ready for making chocolate candy. You can make use of this or do chocolate the hard way and start from the cocoa beans. The good thing about melted chocolates is that you can focus on the making of chocolate candy itself. The making of chocolate from cocoa beans can be very difficult and tedious, and you may be robbed of your energy the moment you decide to do both. By the time that you reach the chocolate candy making aspect, you may have no more gusto or enthusiasm to complete it.
But when buying melted chocolate, make sure that it is not made of a processed candy bar. The courveture quality of chocolate is something you must look for since it makes for an ideal chocolate core for chocolate candy.
Other Ingredients and Steps
An electric frying pan is needed with ample space for your mixture. Have a temperature of about 60 degrees for mixing the chocolate and creating your candy. But don't melt the chocolates in your frying pan. It is still better to place them in the oven for melting. Introduce the chocolate by increments and not by instantly putting a large heap.
This way, the stirring part will be easier and you will not run the risk of losing control as you create your chocolate candy. Avoid moisture in the chocolate at all costs because it will affect the taste of your chocolate candy. After you have fixed your chocolate core, you can then dip it into the other components that create the chocolate candy.
The Steps
Coat both sides of your material with chocolate. Make sure that your flip the center for balance of chocolate distribution. You can also use your fingers to have a swirly mark on your chocolate candy, but this must be mastered with constant practice before you can smoothly pull it off. Keep mixing the chocolate in such a way that it does not get too stiff. Chocolate candy usually results in a less shiny quality. If you find the chocolate candy too shiny, you may have overdone or underdone something from the previous steps.
What Next?
You can now store your chocolate in the fridge. With the use of wax paper or other similar material, you can make your chocolate candies appear more professionally made than when you leave them bare in the tray. The good thing about chocolate is that it lasts for a very long time.
The leftovers from your chocolate making may also be turned into other delicacies. Just use your imagination and you will be able to find delight in making other forms of chocolate delicacies. You can also save the leftovers for your next chocolate candy making sessions but gaining the right texture and temperature may prove to be a bit more challenging.
Either way, there are no wasteful moments when it comes making chocolate candy and other chocolate delicacies for that matter.
The success of your chocolate candy lies on the ability to temper the chocolate. Even in other chocolate delicacies, the importance of tempering the chocolate mixture will never be understated. Chocolate, to begin with, must have a premium quality to it. You can have fun experimenting on different core chocolate materials that you can use for your chocolate candy.
Sometimes, you will find in the market some melted chocolates that are ready for making chocolate candy. You can make use of this or do chocolate the hard way and start from the cocoa beans. The good thing about melted chocolates is that you can focus on the making of chocolate candy itself. The making of chocolate from cocoa beans can be very difficult and tedious, and you may be robbed of your energy the moment you decide to do both. By the time that you reach the chocolate candy making aspect, you may have no more gusto or enthusiasm to complete it.
But when buying melted chocolate, make sure that it is not made of a processed candy bar. The courveture quality of chocolate is something you must look for since it makes for an ideal chocolate core for chocolate candy.
Other Ingredients and Steps
An electric frying pan is needed with ample space for your mixture. Have a temperature of about 60 degrees for mixing the chocolate and creating your candy. But don't melt the chocolates in your frying pan. It is still better to place them in the oven for melting. Introduce the chocolate by increments and not by instantly putting a large heap.
This way, the stirring part will be easier and you will not run the risk of losing control as you create your chocolate candy. Avoid moisture in the chocolate at all costs because it will affect the taste of your chocolate candy. After you have fixed your chocolate core, you can then dip it into the other components that create the chocolate candy.
The Steps
Coat both sides of your material with chocolate. Make sure that your flip the center for balance of chocolate distribution. You can also use your fingers to have a swirly mark on your chocolate candy, but this must be mastered with constant practice before you can smoothly pull it off. Keep mixing the chocolate in such a way that it does not get too stiff. Chocolate candy usually results in a less shiny quality. If you find the chocolate candy too shiny, you may have overdone or underdone something from the previous steps.
What Next?
You can now store your chocolate in the fridge. With the use of wax paper or other similar material, you can make your chocolate candies appear more professionally made than when you leave them bare in the tray. The good thing about chocolate is that it lasts for a very long time.
The leftovers from your chocolate making may also be turned into other delicacies. Just use your imagination and you will be able to find delight in making other forms of chocolate delicacies. You can also save the leftovers for your next chocolate candy making sessions but gaining the right texture and temperature may prove to be a bit more challenging.
Either way, there are no wasteful moments when it comes making chocolate candy and other chocolate delicacies for that matter.
Making Chocolate Extra Special
Have you even been bitten by the love bug? For sure, you have. What is your fondest memory of being in love? Is it the hugs or kisses? Is it being with the person you are most fond of every day of your lives? Or is it the process of making chocolate and being given one from time to time?
Sign of Love
Chocolates have long been associated with the feeling of affection. Blame it on the fact that many people love the treat and many would be happy at the thought of getting one especially from someone who cares for them.
This idea has actually started of a trend in small time businesses. So if you are thinking about starting your own right now, you can also follow the craze. It will be a lot of help if you know your chocolates and you know where to avail the kinds at affordable prices.
Gift of Love
This can be very well a start of your business venture that has something to do with your favorite addiction, chocolates. Have you ever been given a gift basket? What do you look forward to seeing the most in its contents?
While some of you might say wines, chips, cheese and the likes, most of you would likely to favor chocolates above everything else. This gift won't fail you because it doesn't matter how young or old the recipient of the basket would be. Everybody loves chocolates. This is a gift that will not be wasted and be left in the shelves for a long time only to be displayed.
Customize the Basket
For your business to take off, you need to be unique in some sense. You may only be thinking about this now. But you have to bear in mind that there are others before you that have been doing this and have established a group of their own followers.
So you have to mean business in dealing with your chocolate-filled gift baskets. Start with the basket itself. You must customize the tool to make it your own. You can color it with a theme of your choice. You can place ribbons and other design elements. You need not to spend a lot on this. You can maybe borrow some of the school materials of your kid who is in pre or grade school.
Fill the basket with different assortments of chocolate goodies. When you already have clients, you must adapt the purpose to the contents of your basket. Include some gifts that are suitable for the recipient of the basket. The idea here is to reach out to other people, make them feel the love that the gift giver wanted to share to them. And for you, it is to cultivate your passion for chocolates while earning in the process.
This idea is great for home based moms and even young entrepreneurs. Times get to be harder and harder. Such startup business will make it easier for you and sweeter for other people.
You don't really have to know the process of making chocolate. You just have to be equipped with the right materials. You have to know where to buy the goodies. And you've got to have enough people on your list to kick off your biz and start spreading the word out about your gift of love and sweets.
Sign of Love
Chocolates have long been associated with the feeling of affection. Blame it on the fact that many people love the treat and many would be happy at the thought of getting one especially from someone who cares for them.
This idea has actually started of a trend in small time businesses. So if you are thinking about starting your own right now, you can also follow the craze. It will be a lot of help if you know your chocolates and you know where to avail the kinds at affordable prices.
Gift of Love
This can be very well a start of your business venture that has something to do with your favorite addiction, chocolates. Have you ever been given a gift basket? What do you look forward to seeing the most in its contents?
While some of you might say wines, chips, cheese and the likes, most of you would likely to favor chocolates above everything else. This gift won't fail you because it doesn't matter how young or old the recipient of the basket would be. Everybody loves chocolates. This is a gift that will not be wasted and be left in the shelves for a long time only to be displayed.
Customize the Basket
For your business to take off, you need to be unique in some sense. You may only be thinking about this now. But you have to bear in mind that there are others before you that have been doing this and have established a group of their own followers.
So you have to mean business in dealing with your chocolate-filled gift baskets. Start with the basket itself. You must customize the tool to make it your own. You can color it with a theme of your choice. You can place ribbons and other design elements. You need not to spend a lot on this. You can maybe borrow some of the school materials of your kid who is in pre or grade school.
Fill the basket with different assortments of chocolate goodies. When you already have clients, you must adapt the purpose to the contents of your basket. Include some gifts that are suitable for the recipient of the basket. The idea here is to reach out to other people, make them feel the love that the gift giver wanted to share to them. And for you, it is to cultivate your passion for chocolates while earning in the process.
This idea is great for home based moms and even young entrepreneurs. Times get to be harder and harder. Such startup business will make it easier for you and sweeter for other people.
You don't really have to know the process of making chocolate. You just have to be equipped with the right materials. You have to know where to buy the goodies. And you've got to have enough people on your list to kick off your biz and start spreading the word out about your gift of love and sweets.
Making Chocolate
Ever wonder how chocolate is made? The short story is that these are made from bitter cacao beans and then molded into chocolate bars. If you were a chocolate company like Hershey’s, you would need a lot of them and to give you an idea how it is made, here is a guide in the production process.
The first thing that needs to be done is to harvest the cacao beans. Large companies buy these from farmers or buy the farm and harvest these themselves. They then put these in an oven at a temperature between 120 to 163 degrees Celsius that is about 250 to 325 degrees Fahrenheit for 5 to 35 minutes.
Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
There are two reasons why cacao beans stay in an oven at varying times.
First is to prevent them from burning. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
Second, the cooking time of cacao beans varies depending on the type of bean that is being used.
Since companies produce chocolates in vast quantities, the cacao beans are stored in drums and then rotated over a gas grill. After they are roasted, the beans must be cracked into small bits better known as nibs while those that can’t are removed.
The next step is to grind the nibs into a cacao liqueur. For that, you will need a machine to liquefy this and at the same time separate the remaining husks that were not removed after roasting.
You then conch and refine the chocolate so you are able to give the chocolate its distinct taste. This is what makes Hershey’s chocolates different than for example M&M which can be achieved by using a powerful wet grinder.
You first have to melt the chocolate and the cocoa butter in the over at about 120 degrees Fahrenheit. You should then mix non fat dry milk powder, sugar, lecithin and a vanilla pod for about an hour. This mixture is then poured into a grinder together with some heat to keep the chocolate in liquid form. This should be refined for at least 10 hours but not more than 36 hours.
When it is ready, you then temper the chocolate so it looks shiny and soft enough to easily melt in your hand.
The second to the last part in making chocolate is to mold this into whatever shape or form that you would like. To produce these in vast quantities, chocolate companies but custom made molds. The chocolate is then poured there and after this is cooled, this is then packaged and ready for delivery to stores.
Some companies even sell these in the form of blocks so people can buy them, melt it and mold this to whatever shape they desire.
Making chocolate is easy as long as you have the equipment and all the ingredients needed. It doesn’t matter if this is produced in large volumes or in small quantities because the principle behind it is the same. If you want to learn more about making chocolate, sign up for some classes.
The first thing that needs to be done is to harvest the cacao beans. Large companies buy these from farmers or buy the farm and harvest these themselves. They then put these in an oven at a temperature between 120 to 163 degrees Celsius that is about 250 to 325 degrees Fahrenheit for 5 to 35 minutes.
Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
There are two reasons why cacao beans stay in an oven at varying times.
First is to prevent them from burning. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack. Naturally, you will gradually lower the temperature and stop roasting them when the beans start to crack.
Second, the cooking time of cacao beans varies depending on the type of bean that is being used.
Since companies produce chocolates in vast quantities, the cacao beans are stored in drums and then rotated over a gas grill. After they are roasted, the beans must be cracked into small bits better known as nibs while those that can’t are removed.
The next step is to grind the nibs into a cacao liqueur. For that, you will need a machine to liquefy this and at the same time separate the remaining husks that were not removed after roasting.
You then conch and refine the chocolate so you are able to give the chocolate its distinct taste. This is what makes Hershey’s chocolates different than for example M&M which can be achieved by using a powerful wet grinder.
You first have to melt the chocolate and the cocoa butter in the over at about 120 degrees Fahrenheit. You should then mix non fat dry milk powder, sugar, lecithin and a vanilla pod for about an hour. This mixture is then poured into a grinder together with some heat to keep the chocolate in liquid form. This should be refined for at least 10 hours but not more than 36 hours.
When it is ready, you then temper the chocolate so it looks shiny and soft enough to easily melt in your hand.
The second to the last part in making chocolate is to mold this into whatever shape or form that you would like. To produce these in vast quantities, chocolate companies but custom made molds. The chocolate is then poured there and after this is cooled, this is then packaged and ready for delivery to stores.
Some companies even sell these in the form of blocks so people can buy them, melt it and mold this to whatever shape they desire.
Making chocolate is easy as long as you have the equipment and all the ingredients needed. It doesn’t matter if this is produced in large volumes or in small quantities because the principle behind it is the same. If you want to learn more about making chocolate, sign up for some classes.
A Brief Look at the Past of Making Chocolate
Everything has its origin. Did you know that even the process of making chocolate has a history? This may be your favorite thing to do now on your pastime. Or you may be even addicted to the taste of such treat. But this piece will not add up to that craving as it tries to give you a better view as to how it all started.
The Theobroma Cacao or the food from the Gods is what you all know as the cocoa tree. Its origin can be traced on America's rainforests, specifically in Central America. But historians are still debating about certain facts about this tree.
Xocolat, Anyone?
There are arguments that the Mayans first grew such tree in 300 AD. And the Aztecs had their turn in cultivating such in 1100 AD. The chocolate that you all know now used to be called Xocolat. This was a special beverage that was made out of chilies, anise seed, vanilla, cornmeal and some more spices. Only royalties get to be treated with such delight at the time. It was served using golden cups that were to be used only once.
Save the Chocolates
The cocoa tree is sensitive to its surroundings. It will most likely grow in the shades of the canopy of the rainforest. For this reason, chocolate lovers must unite in the goal of saving the environment, especially in saving the rainforests where the cacaos will most likely survive.
This tree is unique in the sense that its fruits grow on its branches and trunk. The reason for this is because of midges. These are the tiny insects that cause the pollination process during nighttime.
Did you know that the cacao tree can have approximately 10,000 blossoms but only about 10 to 50 of those will mature into fruits or the pod? This is because like an intelligent human being, the tree of cacao can regulate its blossoms to the amount that it can handle and grow.
The cacao tree self regulates in this process to be able to sustain its good health. It knows what it can contain and handle. It knows just how many is enough and too much. The tree does this to preserve its internal systems and to prevent its branches from breaking or falling apart.
The cocoa beans come from the fruit or the pod from the intelligent tree. Harvesters wait for the pod to ripen. They will handpick the trees and crack up the pods until they see white pulpy elements that surround the seeds. The pulps are then trashed while the seeds are kept because those are your cocoa beans, the source of your chocolate treats.
These seeds are actually bitter during such time. For this reason, these will go through the fermentation process for about three to seven days. This method will cause the seeds to go through some chemical as well as physical changes. The result of this will then be used for the royalties' treat, the Xocolat.
The beans need to go through several procedures after which before it can be used for the traditional making chocolate purposes. Now that you know where it came from, you'll never look at your favorite chocolate the same way ever again. Or probably not. Whatever it has been through, chocolates will remain a favorite among children and child at heart.
The Theobroma Cacao or the food from the Gods is what you all know as the cocoa tree. Its origin can be traced on America's rainforests, specifically in Central America. But historians are still debating about certain facts about this tree.
Xocolat, Anyone?
There are arguments that the Mayans first grew such tree in 300 AD. And the Aztecs had their turn in cultivating such in 1100 AD. The chocolate that you all know now used to be called Xocolat. This was a special beverage that was made out of chilies, anise seed, vanilla, cornmeal and some more spices. Only royalties get to be treated with such delight at the time. It was served using golden cups that were to be used only once.
Save the Chocolates
The cocoa tree is sensitive to its surroundings. It will most likely grow in the shades of the canopy of the rainforest. For this reason, chocolate lovers must unite in the goal of saving the environment, especially in saving the rainforests where the cacaos will most likely survive.
This tree is unique in the sense that its fruits grow on its branches and trunk. The reason for this is because of midges. These are the tiny insects that cause the pollination process during nighttime.
Did you know that the cacao tree can have approximately 10,000 blossoms but only about 10 to 50 of those will mature into fruits or the pod? This is because like an intelligent human being, the tree of cacao can regulate its blossoms to the amount that it can handle and grow.
The cacao tree self regulates in this process to be able to sustain its good health. It knows what it can contain and handle. It knows just how many is enough and too much. The tree does this to preserve its internal systems and to prevent its branches from breaking or falling apart.
The cocoa beans come from the fruit or the pod from the intelligent tree. Harvesters wait for the pod to ripen. They will handpick the trees and crack up the pods until they see white pulpy elements that surround the seeds. The pulps are then trashed while the seeds are kept because those are your cocoa beans, the source of your chocolate treats.
These seeds are actually bitter during such time. For this reason, these will go through the fermentation process for about three to seven days. This method will cause the seeds to go through some chemical as well as physical changes. The result of this will then be used for the royalties' treat, the Xocolat.
The beans need to go through several procedures after which before it can be used for the traditional making chocolate purposes. Now that you know where it came from, you'll never look at your favorite chocolate the same way ever again. Or probably not. Whatever it has been through, chocolates will remain a favorite among children and child at heart.
Making Chocolate Cake
Making chocolate cake is a pleasure not just for kids but also for adults. It is one of the universal favorites and making it can certainly give you an edge and flair when hosting certain occasions. Except for the rare few who are allergic to chocolates, chocolate cakes can cause one to have a better mood, as attested to by scientific research on endorphin hormones which come in larger proportions from chocolate. The endorphin rush can also be attained by having fun in creating your own chocolate cake.
Here are the basic steps for making chocolate cake.
Les Ingredients (The Ingredients)
The basic ingredient for chocolates include coffee powder, chopped butter, dark chocolate, water, brown sugar, cocoa powder, flour, lightly whisked egg, cocoa powder, and cachous for decoration. Proportions vary according to the level and degree of sweetness you prefer for you chocolate cake. The amount also varies based on the required number of servings you need.
The Steps
As with any cake, preheating to about 160 degrees Celsius. The base must also be created and greased to about 20 centimeters for standard size. After settling this, you can now add the coffee, butter, chocolate, sugar and water in a pan. Place it only on low heat. Stir this for the next few minutes until it melts and balances. Once this is established, set it aside for a few minutes and let it cool down.
Grab a bowl and transfer the entire mixture. Do some sifting and get the cocoa powder and combined flours. Add the almonds in this particular stage. After mixing all these, add the eggs and fold the flour. Keep stirring and pour it into the pan.
After all this is finished, bake the cake for at least one hour. If at all possible, monitor the progress of your cake by using a skewer. Once this is finished, take the cake out of the oven and prepare it for icing. The icing must be made of fresh cream and chocolate placed in a bowl, stirred to smooth perfection. Place the icing in the middle of the cake and in the outer surfaces, ensuring uniformity and balance in the elements. Add the decorations afterwards.
Some Additional Pieces of Advice
Cooling is essential in every stage of making chocolate. You need to make sure that the chocolate is cooled before you decide to add any more ingredients. You must also exercise caution in establishing proportions of the ingredients so that there will not be overpowering elements in your chocolate cake. Have somebody test your cake from time to time and practice doing it to refine your style and speed in making chocolate cake.
At the outset, you must have high quality chocolate to begin with. Your techniques come in secondary to the quality of your ingredients, so make sure that you are making your chocolate with the best ingredients there is in the market. It can also be made more fun if you share the chocolate cake making activity with friends and family to make the affair and learning even sweeter.
Other techniques may come in but essentially, it is advisable to look for the perfect manner with which you can do your best cooking or baking skills and at the same time, maintain the richness of excellently made chocolate cakes.
Here are the basic steps for making chocolate cake.
Les Ingredients (The Ingredients)
The basic ingredient for chocolates include coffee powder, chopped butter, dark chocolate, water, brown sugar, cocoa powder, flour, lightly whisked egg, cocoa powder, and cachous for decoration. Proportions vary according to the level and degree of sweetness you prefer for you chocolate cake. The amount also varies based on the required number of servings you need.
The Steps
As with any cake, preheating to about 160 degrees Celsius. The base must also be created and greased to about 20 centimeters for standard size. After settling this, you can now add the coffee, butter, chocolate, sugar and water in a pan. Place it only on low heat. Stir this for the next few minutes until it melts and balances. Once this is established, set it aside for a few minutes and let it cool down.
Grab a bowl and transfer the entire mixture. Do some sifting and get the cocoa powder and combined flours. Add the almonds in this particular stage. After mixing all these, add the eggs and fold the flour. Keep stirring and pour it into the pan.
After all this is finished, bake the cake for at least one hour. If at all possible, monitor the progress of your cake by using a skewer. Once this is finished, take the cake out of the oven and prepare it for icing. The icing must be made of fresh cream and chocolate placed in a bowl, stirred to smooth perfection. Place the icing in the middle of the cake and in the outer surfaces, ensuring uniformity and balance in the elements. Add the decorations afterwards.
Some Additional Pieces of Advice
Cooling is essential in every stage of making chocolate. You need to make sure that the chocolate is cooled before you decide to add any more ingredients. You must also exercise caution in establishing proportions of the ingredients so that there will not be overpowering elements in your chocolate cake. Have somebody test your cake from time to time and practice doing it to refine your style and speed in making chocolate cake.
At the outset, you must have high quality chocolate to begin with. Your techniques come in secondary to the quality of your ingredients, so make sure that you are making your chocolate with the best ingredients there is in the market. It can also be made more fun if you share the chocolate cake making activity with friends and family to make the affair and learning even sweeter.
Other techniques may come in but essentially, it is advisable to look for the perfect manner with which you can do your best cooking or baking skills and at the same time, maintain the richness of excellently made chocolate cakes.
Good Parenting Can Involve Making Chocolate
As a parent, you always try and think of ways to entertain your kids while keeping them close to you. Making chocolate can be a real bonding moment that you can share with your off springs.
Children love the mess. And parents like to keep things tidy and clean. For this activity, you can all make an agreement to treat the process as messy as it can be. But all of you should also contribute to the cleaning part after the activity is done.
If you are a parent who is running out of creative juices on how to stop your toddler from running all over the house, then you must try this with the kid. Enjoy such moment while educating your kid that value of hard work and having rewards after.
If you don't know anything about the methods, do not be sad. It will be more fun to be at the same level where your kids are when it comes to such activity. They will see you their equals and all of you can start the learning venture.
The most important part here is that you get to spend quality time with your kids. Actually, this activity can be done by the whole family. Allocate a budget to buy the ingredients and simple equipments for you to be able to head on with the process.
Your kids will definitely love you for it. While doing the task, you can explain to them some trivia, some facts and a lot about the processes of making chocolates. You can even inspire them to hone such talent to be able to profit from it when the right time comes. Through this, you will be able to instill to them proper values while they are enjoying themselves and learning from what you are all doing.
As a parent, it is also your duty to control your kids' intake of the finished products. This will not be too hard especially that you have gained your kids' trust when you have taught them about chocolate making. After the process, you must explain to them very clear that they should take chocolates at a minimum numbers.
You must take the extra effort of researching about the good and bad effects of chocolates to their bodies. This way, the craft is really becoming more of a learning process that your kids will surely thank you for when the right time comes.
Do not mind the mess as this can get really messy. Just ask your kids to promise that they will help out cleaning after the mess to be able to get to eat some of what you all have done.
Good parenting can be achieved in so many ways that you can think of. Sometimes, it takes extra effort to enjoy a fun-filled day with your kids. Do not mind the money for this activity. Seeing the happy faces of your kids will definitely erase all those doubts on you.
So head on to the grocery store. You can even ask your kids to come with you. You can start the process from there. You can remind them of tips and tricks in making chocolate. And as you all trail home, for sure, everybody will be looking forward into making their own treats while all is having a good time.
This will be a fun-filled bonding time that you will be able to feed the childhood memories of your children, just one step into good parenting.
Children love the mess. And parents like to keep things tidy and clean. For this activity, you can all make an agreement to treat the process as messy as it can be. But all of you should also contribute to the cleaning part after the activity is done.
If you are a parent who is running out of creative juices on how to stop your toddler from running all over the house, then you must try this with the kid. Enjoy such moment while educating your kid that value of hard work and having rewards after.
If you don't know anything about the methods, do not be sad. It will be more fun to be at the same level where your kids are when it comes to such activity. They will see you their equals and all of you can start the learning venture.
The most important part here is that you get to spend quality time with your kids. Actually, this activity can be done by the whole family. Allocate a budget to buy the ingredients and simple equipments for you to be able to head on with the process.
Your kids will definitely love you for it. While doing the task, you can explain to them some trivia, some facts and a lot about the processes of making chocolates. You can even inspire them to hone such talent to be able to profit from it when the right time comes. Through this, you will be able to instill to them proper values while they are enjoying themselves and learning from what you are all doing.
As a parent, it is also your duty to control your kids' intake of the finished products. This will not be too hard especially that you have gained your kids' trust when you have taught them about chocolate making. After the process, you must explain to them very clear that they should take chocolates at a minimum numbers.
You must take the extra effort of researching about the good and bad effects of chocolates to their bodies. This way, the craft is really becoming more of a learning process that your kids will surely thank you for when the right time comes.
Do not mind the mess as this can get really messy. Just ask your kids to promise that they will help out cleaning after the mess to be able to get to eat some of what you all have done.
Good parenting can be achieved in so many ways that you can think of. Sometimes, it takes extra effort to enjoy a fun-filled day with your kids. Do not mind the money for this activity. Seeing the happy faces of your kids will definitely erase all those doubts on you.
So head on to the grocery store. You can even ask your kids to come with you. You can start the process from there. You can remind them of tips and tricks in making chocolate. And as you all trail home, for sure, everybody will be looking forward into making their own treats while all is having a good time.
This will be a fun-filled bonding time that you will be able to feed the childhood memories of your children, just one step into good parenting.
Making Chocolate and Ways to Shape It Up
Anything that you eat will become more yummy or a delicious treat depending on its presentation. This is also true in making chocolate. That is why as of today, you will enjoy such type in many forms and sizes. It all depends on the moldings that were used to create such impact.
Groovy Treats
Chocolates are known to be given as gifts to loved ones, to friends, even to your bosses or peers. The shape in which you buy such treat will depend on who are you going to give this or present such as a gift.
Did you know that since in the late 1800s, molds were already used by those who make chocolates? The more popular form at the time is the moldings that were made from metal. But through time, such type was replaced by those that were made out of plastic. If you'll ask why, well, it is mainly because of the price. Those that were made from metal become too expensive especially for people who only want to make chocolates at home for personal consumption.
When you are out shopping for chocolate molds, be careful with what you buy. Choose a brand that is known for its quality and durability. You must also take time to hold the pieces that you will be purchasing as if imagining that you will be taking out your chocolates from there.
Make sure that the one that you will avail can be bended easily so as you can get your chocolate products without any hassle. Also, if you are out shopping for the perfect mold, choose the one that will last long.
You never know, your hobby can turn into one profitable venture. And your moldings should see you through it. So invest on good and quality products than choosing the cheaper materials for their price.
You must also have an eye for the right design. Choose those that will give your chocolates the perfect shape and mould them to look better and give justice to its taste. Of course, the molds cannot do anything with the taste factor. This will all be up to you. But you will be inspired to come up with better products when you see the shapes that you can come up with through the molds that you have invested real good with.
Plastic molds must be cleaned properly after each use. Do not wash them with soaps. This can contribute to the taste of your product. As a better option, you can use hot water to clean the molds. Just make sure to wipe it dry after using a clean cloth.
This will be easy to maintain. You will only need to put a little bit of grease every once in a while. This will only be applicable when you put some more ingredients into your mix like marshmallows, cookies and candy sprinkles.
Putting in fillings for your chocolates will take more effort. You must study such task in order to perfect the craft. This will be beneficial on your part if you'd like to take your hobby into another level or if you want to make a business out of this venture.
The good thing about taking in a hobby of making chocolate is that you don't waste your materials. You can re-use things over and over again as long as they are still in good condition.
Groovy Treats
Chocolates are known to be given as gifts to loved ones, to friends, even to your bosses or peers. The shape in which you buy such treat will depend on who are you going to give this or present such as a gift.
Did you know that since in the late 1800s, molds were already used by those who make chocolates? The more popular form at the time is the moldings that were made from metal. But through time, such type was replaced by those that were made out of plastic. If you'll ask why, well, it is mainly because of the price. Those that were made from metal become too expensive especially for people who only want to make chocolates at home for personal consumption.
When you are out shopping for chocolate molds, be careful with what you buy. Choose a brand that is known for its quality and durability. You must also take time to hold the pieces that you will be purchasing as if imagining that you will be taking out your chocolates from there.
Make sure that the one that you will avail can be bended easily so as you can get your chocolate products without any hassle. Also, if you are out shopping for the perfect mold, choose the one that will last long.
You never know, your hobby can turn into one profitable venture. And your moldings should see you through it. So invest on good and quality products than choosing the cheaper materials for their price.
You must also have an eye for the right design. Choose those that will give your chocolates the perfect shape and mould them to look better and give justice to its taste. Of course, the molds cannot do anything with the taste factor. This will all be up to you. But you will be inspired to come up with better products when you see the shapes that you can come up with through the molds that you have invested real good with.
Plastic molds must be cleaned properly after each use. Do not wash them with soaps. This can contribute to the taste of your product. As a better option, you can use hot water to clean the molds. Just make sure to wipe it dry after using a clean cloth.
This will be easy to maintain. You will only need to put a little bit of grease every once in a while. This will only be applicable when you put some more ingredients into your mix like marshmallows, cookies and candy sprinkles.
Putting in fillings for your chocolates will take more effort. You must study such task in order to perfect the craft. This will be beneficial on your part if you'd like to take your hobby into another level or if you want to make a business out of this venture.
The good thing about taking in a hobby of making chocolate is that you don't waste your materials. You can re-use things over and over again as long as they are still in good condition.
Learn About Making Chocolate? The Advantages of Online Classes
Making chocolate is often viewed as something that you can only do through cookbooks and offline demonstrations. Au contraire, you can actually find more and more chocolatiers embracing the online way of earning savoir faire about chocolate making. And why not? There are many advantages to having online chocolate learning. It truly harnesses the technology made in this age for making delicacies and sweet treats like chocolate.
A Diverse Support System
You will find that if you are learning how to make chocolate and getting your sources online, you don't just get information but you are also rewarded with a diverse support system who will encourage you in your pursuits of becoming a chocolatier. The support system is not limited to your local limitations, nor is it bound by certain ways of doing things.
With the diversity and variety of techniques from the Internet, you will find that you are exposed to different styles that can finally help you improvise and find your own chocolate making style. Whether you are a novice to chocolate making or someone waiting to upgrade their chocolate making skills, you will be richly rewarded by people who can help add to your wealth of information regarding chocolate making.
Visuals and audio combined
Videos uploaded online, as well as images of chocolates from all over the world, provides you with perspective and ample motivation. This multimedia form of learning will also ensure that your learning of making chocolate is meticulous and done in good taste. Both the art and science of chocolate making is something that you can find even when there are few words used to describe it. Through pictures and video and audio, you will find that chocolates are really a universal treat and can evolve over time with technological advancements.
Excellent Follow up
Mentors online find it easier to manage their contacts. You can also have numerous mentors, as opposed to the limited number of people you can learn with when you are in an actual classroom setting. With online methods, you own your time, and you can learn your chocolate making even in the wee hours of the morning without having to worry about disturbing your neighbor. At any given time of day, there is bound to be a perky chocolate lover, up and ready to assist you.
No inhibitions and continuous learning of making chocolate
When you are making chocolate through online learning, there is distance and more inhibitions are diminished with this distance. It may make you feel safer to admitting disasters in your kitchen or other booboos that novice learners of chocolate making may commit as they master their craft. The thing is, online people are less inclined to judge your work but they are just more supportive and welcoming about your shortcomings in making chocolate.
Opportunity to branch out into other forms of making food
Whoever said that learning is limited to making chocolate? You may also find it an added pleasure that the links may lead you to other learning pursuits that are not far from making chocolate. The good thing with online learning is that you can easily transfer from one pursuit to another or even do them simultaneously without much of a hassle.
You can also regulate your learning to accommodate other forms of food making for your personal satisfaction.
A Diverse Support System
You will find that if you are learning how to make chocolate and getting your sources online, you don't just get information but you are also rewarded with a diverse support system who will encourage you in your pursuits of becoming a chocolatier. The support system is not limited to your local limitations, nor is it bound by certain ways of doing things.
With the diversity and variety of techniques from the Internet, you will find that you are exposed to different styles that can finally help you improvise and find your own chocolate making style. Whether you are a novice to chocolate making or someone waiting to upgrade their chocolate making skills, you will be richly rewarded by people who can help add to your wealth of information regarding chocolate making.
Visuals and audio combined
Videos uploaded online, as well as images of chocolates from all over the world, provides you with perspective and ample motivation. This multimedia form of learning will also ensure that your learning of making chocolate is meticulous and done in good taste. Both the art and science of chocolate making is something that you can find even when there are few words used to describe it. Through pictures and video and audio, you will find that chocolates are really a universal treat and can evolve over time with technological advancements.
Excellent Follow up
Mentors online find it easier to manage their contacts. You can also have numerous mentors, as opposed to the limited number of people you can learn with when you are in an actual classroom setting. With online methods, you own your time, and you can learn your chocolate making even in the wee hours of the morning without having to worry about disturbing your neighbor. At any given time of day, there is bound to be a perky chocolate lover, up and ready to assist you.
No inhibitions and continuous learning of making chocolate
When you are making chocolate through online learning, there is distance and more inhibitions are diminished with this distance. It may make you feel safer to admitting disasters in your kitchen or other booboos that novice learners of chocolate making may commit as they master their craft. The thing is, online people are less inclined to judge your work but they are just more supportive and welcoming about your shortcomings in making chocolate.
Opportunity to branch out into other forms of making food
Whoever said that learning is limited to making chocolate? You may also find it an added pleasure that the links may lead you to other learning pursuits that are not far from making chocolate. The good thing with online learning is that you can easily transfer from one pursuit to another or even do them simultaneously without much of a hassle.
You can also regulate your learning to accommodate other forms of food making for your personal satisfaction.
Making Chocolate and the Right Way to Market Your Biz
Most people love eating sweets. This is why chocolates are a booming biz and have continued its prominence through time. If you know your way into making chocolate, you might as well earn from the process.
It is easy to market such treat because you will find people who love it anywhere you go. All you need to remember now is how you will be able to market your products the right way and the most beneficial towards your end.
The Four Ps of Marketing
Consider this strategy when you are on the planning stage of your sweets biz. If you are just starting out and just want to make extra income through the product that you will also enjoy, here's a brief explanation of this concept.
Product
The first P is the product. You have to know your product well, in this instance, your chocolates. To be able to tell people good things about what you are selling, you must know first and foremost everything about it.
Yes, it is a good idea if you will take time to research about the scientific background of this treat. But you can also just focus on what you want to sell. You may want to focus on chocolate cakes. Or how about chocolates in gift baskets? There are many options that you can try for such reason.
Place
Where are you located? Who lives in your neighborhood? And how often do you think they will buy? You have to think about those things to be able to plan out accordingly what will be a big hit for these people. You must give them what they are looking for. You must present them with new ideas that you are very sure that they will like.
It is a good thing that you are from the area. You no longer have to resort on hiring people to do a market analysis to know who these people are. Just spread your wings and increase your public relations. This will also increase the probability that these people are going to buy from you.
Price
You must offer your products at rates that your target market can afford. To decide easily about this matter, you must study your direct competitors. You no longer have to hire someone to do this. All you need is to buy their products to know about their pricing. You must not be too far away from their strategies. People are looking for quality products at rates they can afford. So the best thing that you can do is to give them what they are looking for.
Promotion
Your biz, however small it is, will not survive without venturing into promotions. As a startup of a small business, you can start the buzz about you through word of mouth. To achieve this, you must first come with a very good product. Give those out to people the first few days. If you are confident with what you are selling, for sure, people will also like it. They will be your good source of free advertising.
Turn your hobby of making chocolate into a fun-filled and profit generating venture. Consider the abovementioned in starting up your biz. Create a noise for yourself and establish your name in the industry.
In time, you will find your niche. You never know, your hobby can turn into one money-making road to your own success.
It is easy to market such treat because you will find people who love it anywhere you go. All you need to remember now is how you will be able to market your products the right way and the most beneficial towards your end.
The Four Ps of Marketing
Consider this strategy when you are on the planning stage of your sweets biz. If you are just starting out and just want to make extra income through the product that you will also enjoy, here's a brief explanation of this concept.
Product
The first P is the product. You have to know your product well, in this instance, your chocolates. To be able to tell people good things about what you are selling, you must know first and foremost everything about it.
Yes, it is a good idea if you will take time to research about the scientific background of this treat. But you can also just focus on what you want to sell. You may want to focus on chocolate cakes. Or how about chocolates in gift baskets? There are many options that you can try for such reason.
Place
Where are you located? Who lives in your neighborhood? And how often do you think they will buy? You have to think about those things to be able to plan out accordingly what will be a big hit for these people. You must give them what they are looking for. You must present them with new ideas that you are very sure that they will like.
It is a good thing that you are from the area. You no longer have to resort on hiring people to do a market analysis to know who these people are. Just spread your wings and increase your public relations. This will also increase the probability that these people are going to buy from you.
Price
You must offer your products at rates that your target market can afford. To decide easily about this matter, you must study your direct competitors. You no longer have to hire someone to do this. All you need is to buy their products to know about their pricing. You must not be too far away from their strategies. People are looking for quality products at rates they can afford. So the best thing that you can do is to give them what they are looking for.
Promotion
Your biz, however small it is, will not survive without venturing into promotions. As a startup of a small business, you can start the buzz about you through word of mouth. To achieve this, you must first come with a very good product. Give those out to people the first few days. If you are confident with what you are selling, for sure, people will also like it. They will be your good source of free advertising.
Turn your hobby of making chocolate into a fun-filled and profit generating venture. Consider the abovementioned in starting up your biz. Create a noise for yourself and establish your name in the industry.
In time, you will find your niche. You never know, your hobby can turn into one money-making road to your own success.
Only The Sweet Stuff: Guide for Making Chocolate
Chocolate has its timeless charm which hooks many a person with a sweet tooth. Then again, some of the chocolates are really expensive. In reality, given a few tips and tricks, you can actually create your own chocolate and save yourself money and increase your delight because of your self-creation.
Essentially, making chocolate begins with the conversion of cacao beans into the bars of chocolate we see in the supermarket shelves. Some other people enjoy eating the cacao beans in its raw form, since it has the basic component that we crave for in the processed chocolates.
A chocolate maker must have persistent attention to detail and dedication to constant practicing. This guide will not ensure to make a chocolate factory out of your kitchen, but it will surely give you the basic idea-- just enough for you to enjoy a bar or two of chocolate at any time you wish without hurting your budget. Moreover, since you are directly involved in making your chocolate, you get to know the materials and amount of calories you are placing in every bar.
It begins with Cocoa Beans
If you are familiar with brewing coffee, it is similar to the beginning of the chocolate-making process. You need to roast the beans. But then, do not roast it too much. Initially, place it in a high temperature, then slowly diminishing the temperature afterwards. Turn the heat off right before the moment the beans hit their cracking or breaking point. You can do this either on your oven.
Or if you are planning to feed many people with your chocolate, have a larger container to accommodate the huge number of beans. From time to time, test the taste of your chocolate. The moment you start tasting chocolate from the cocoa, it is also an indicator to turn off the heat.
After roasting, the beans must be cracked open, removing the hard husks. You can do this by hand or with use of a small hammer. Depending on the size of your beans, you can use other tools for cracking, since the husks are not that useful for eating. Once the husks are removed, you can now grind the remaining portions until it liquefies. You must thoroughly liquefy the said concoction in order to help you become a home chocolatier.
Coco gets refined over time.
The process of conching involves the refinement of chocolate. It may require you to have certain equipment such as the Sancha refiner, which is a common favorite among home chocolatiers. This is where you start adding sugar and milk as part of the delicious chocolate mixture.
You will need to refine and conch for a long time, approximately 10 to 30 hours in length, until you achieve the balance of the ingredients. Excessive refining will turn your chocolate into gum, so be very careful. At this point, even when you let the mixture rest, it must not solidify yet.
Packaging Chocolates: Tempered after refinement.
When you are finished refining your chocolate, you need to make sure that it is under the right temperature before you place it in the mold. Not doing this meticulous tempering process will make your chocolate lumpy and unbalanced.
The rich, creamy quality of most chocolate bars in the market come from effective tempering of the chocolate after refinement.
Essentially, making chocolate begins with the conversion of cacao beans into the bars of chocolate we see in the supermarket shelves. Some other people enjoy eating the cacao beans in its raw form, since it has the basic component that we crave for in the processed chocolates.
A chocolate maker must have persistent attention to detail and dedication to constant practicing. This guide will not ensure to make a chocolate factory out of your kitchen, but it will surely give you the basic idea-- just enough for you to enjoy a bar or two of chocolate at any time you wish without hurting your budget. Moreover, since you are directly involved in making your chocolate, you get to know the materials and amount of calories you are placing in every bar.
It begins with Cocoa Beans
If you are familiar with brewing coffee, it is similar to the beginning of the chocolate-making process. You need to roast the beans. But then, do not roast it too much. Initially, place it in a high temperature, then slowly diminishing the temperature afterwards. Turn the heat off right before the moment the beans hit their cracking or breaking point. You can do this either on your oven.
Or if you are planning to feed many people with your chocolate, have a larger container to accommodate the huge number of beans. From time to time, test the taste of your chocolate. The moment you start tasting chocolate from the cocoa, it is also an indicator to turn off the heat.
After roasting, the beans must be cracked open, removing the hard husks. You can do this by hand or with use of a small hammer. Depending on the size of your beans, you can use other tools for cracking, since the husks are not that useful for eating. Once the husks are removed, you can now grind the remaining portions until it liquefies. You must thoroughly liquefy the said concoction in order to help you become a home chocolatier.
Coco gets refined over time.
The process of conching involves the refinement of chocolate. It may require you to have certain equipment such as the Sancha refiner, which is a common favorite among home chocolatiers. This is where you start adding sugar and milk as part of the delicious chocolate mixture.
You will need to refine and conch for a long time, approximately 10 to 30 hours in length, until you achieve the balance of the ingredients. Excessive refining will turn your chocolate into gum, so be very careful. At this point, even when you let the mixture rest, it must not solidify yet.
Packaging Chocolates: Tempered after refinement.
When you are finished refining your chocolate, you need to make sure that it is under the right temperature before you place it in the mold. Not doing this meticulous tempering process will make your chocolate lumpy and unbalanced.
The rich, creamy quality of most chocolate bars in the market come from effective tempering of the chocolate after refinement.
Go To School & Learn How to Make Chocolate
Learning how to make chocolate is not that different from knowing how to bake cookies or cake. There are books that you can read and related material online. But if you want to learn from one of the professionals, you have to go to school and sign up for one of the short courses.
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master’s degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don’t have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionary or food service industry.
This isn’t bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can’t make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don’t have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market.
Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
Most of the chocolate courses you will fine cannot be completed in a week. This is because before you get your hands dirty, you have to understand the history and the chemistry before you are taught the various techniques of making them and how to sell them.
You also have to remember that there is a science to making a quality product that people would want to have after they have tasted it for the first time.
For those who want to make their own product instead of just melting blocks, you will need to learn how to outsource beans, creating your flavor profile and then producing these in bulk.
There are also courses on quality control to make sure those who decide to go into the business are able to sustain what they have started.
Another program that is like a master’s degree in chocolate making has classes and tours to chocolate factories not only in the US but in Canada, Belgium, France and Italy.
For those who don’t have the time to give up their regular jobs, they can learn about making chocolate online.
Schools that offer this make sure the curriculum is offered 24 hours a day, 7 days a week. You can start and stop anytime you want so you are able to remember everything that is taught before moving on to the next module.
After finishing the program, you can use your knowledge to start your own business or look for work within the backing, catering, confectionary or food service industry.
This isn’t bad even if you have never taken baking classes before because the learning process takes you from basic skills to more advance work. Some of these schools also offer internship programs so you can practice what you have learned under the direction of a master chocolatier.
But nothing compares to education right there inside the kitchen. You just need to make the time and if you can’t make it to classes on weekdays, see if there are those being offered on weekends.
The cost of tuition in chocolate making schools varies depending on the type of program and also if this is done in the kitchen or at home. For those who decide to learn in the kitchen, they don’t have to worry because all the materials they need will already be provided. For those at home, they have to buy these from the craft store and make do with what they have.
Learning how to make chocolate with the help of trained professionals is much better than trying to perfect how it is done through trial and error. After all, it is an exact science when it comes to mixing the ingredients and a little bit of marketing if you are planning to sell this product in the market.
Once you get the hang of things, you can try some experiments to make concoctions of your own. After all, chocolates do not always come in boxes.
How Do Large Companies Make Chocolate
How do large companies make chocolate? For one, they need capital to be able to buy the equipment they need and also the ingredients.
Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.
These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.
Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.
Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.
Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.
Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the “nib” is the one that is actually used in making chocolate.
The next step is to turn the “nibs” into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.
Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.
You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.
After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.
When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.
In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.
The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.
Given that there are not that many places in the US to harvest cocoa beans, these companies go to South America, the Ivory Coast and as far away as Ghana because deep in their jungles likes the cacao tree.
These trees grow a melon like fruit that is harvested by hand and inside, there are 20 to 40 seeds which are the cocoa beans.
Once the cocoa beans are removed, they are placed in large heaps or piles in a process known as fermentation. This usually takes a week giving the shells time to harden, the beans darken and the cocoa flavor develop. Afterwards, these are then transported to the chocolate factory.
Since companies that import cocoa beans order these in vast quantities, it is more practical to transport these back to the US by ship than by air. Once they reach the dock, it is then transferred to rail road cars on the way to the factory so they can be cleaned and stored.
Chocolates as we know taste different and this is depends on the country of origin of the beans. The first step in converting these into chocolate is to roast these in large revolving roasters at high temperatures.
Next, a special hulling machine dries it so the shell of the bean is removed and its content known as the “nib” is the one that is actually used in making chocolate.
The next step is to turn the “nibs” into its liquid form. This process is known as milling and to give you that added taste, other ingredients are added and these include chocolate liquor, cocoa butter, sugar and milk.
Chocolate liquor is a combination of milk and sugar. The end product of this coarse brown powder called a chocolate crumb. As for milk, this is taken from the farm where it is tested, pasteurized and mixed with sugar until it turns into a thick, taffy like material.
You then throw in cocoa butter to bring out the rich taste and creamy texture of the chocolate. Another machine known as steel rollers grind and refine the mixture to make it smoother.
After all that, the mixture becomes a thick liquid often referred to as chocolate paste. Since there still may be some gritty particles, it is placed inside another machine called the conche for 24 to 72 hours.
When the paste has been smoothened, this is the time that the liquid chocolate is poured into the mold. The process is very fast inside a factory as some produce about a thousand of these a minute that is something that can never be done manually. If the chocolate comes in many varies, this is also the time that almonds and peanuts are added.
In the machine, air bubbles are removed so the chocolate is able to settle evenly. They then make their way through a cooling tunnel so the liquid chocolate is turned into a solid candy bar.
The last step is obviously to wrap this up, put these in boxes and then deliver it to stores. Customers then buy these off the shelf and then enjoy its yummy taste without ever thinking for one moment how do large companies make chocolate.
Ways to Promote Your Venture into Making Chocolate
Is it your dream to have your own business? What do you want to have? What do you imagine yourself running? If you have a knack in making chocolate, you might as well capitalize on that talent.
Once you've started your business, learn how to advertise. This is a must for every business, however big or small, startup or established. You must know how to promote your business in order for people to know about it.
Here are some ways in which you can go about the promotions the affordable and easy way.
Print Ads
Print advertisements will cost less than going into the broadcast medium. And if you are a small biz and you still can't afford such tool, you can always opt for the print medium. For this purpose, there are many ways in which you can go.
You can start with business cards. You must carry your card with you all the time. You never know when you'll meet someone who has the tooth for what you have to offer. This is a business. So have your cards professionally made. Design a logo and a name that will carry out your brand in the market.
Postcards can be effective direct mailing piece. But this is advisable if you already are stable and can accommodate the rush of orders that you will be able to get from the responses from your ads. Make sure to captivate you market with your postcards once you tried this route. Get their attention with the design, tag lines and everything. And don't forget to include your contact information.
Catalogs can act as a menu for your clients. You can also mail these out to people and don't forget to slip in order forms with these. The idea here is to make the photos that you will use in your catalogs as delectable as your products really are. You must convince people that your goods taste good through the images that you present to them.
Are you ready to go big time? If you have special announcements that you want many people to know about, you can try out large format posters and banners. Make sure to place those ads on places where your target market usually goes. This way, you will be able to tell them what you have in store for them. Make sure that your ads will excite them enough that they will find ways to seek you out.
Free Promo
Always give the best to people and they will return the favor by talking about your products to the people that they know. And this will benefit you big time. Word of mouth is so vital to any business. Imagine, you no longer have to resort to spending for your own ads. You need not even think about what good elements can be included on your next ads.
By always putting your best foot forward, people will learn to like you and what you have in store for them. In any business, it is important to gain the trust and loyalty of the buying public. And you will only achieve that if they feel that they really are important to you by showing to them that you have their best interests always in mind above everything else.
Go ahead and start out making chocolate as a business. And don't forget to promote your biz and spread out the good words about you.
Once you've started your business, learn how to advertise. This is a must for every business, however big or small, startup or established. You must know how to promote your business in order for people to know about it.
Here are some ways in which you can go about the promotions the affordable and easy way.
Print Ads
Print advertisements will cost less than going into the broadcast medium. And if you are a small biz and you still can't afford such tool, you can always opt for the print medium. For this purpose, there are many ways in which you can go.
You can start with business cards. You must carry your card with you all the time. You never know when you'll meet someone who has the tooth for what you have to offer. This is a business. So have your cards professionally made. Design a logo and a name that will carry out your brand in the market.
Postcards can be effective direct mailing piece. But this is advisable if you already are stable and can accommodate the rush of orders that you will be able to get from the responses from your ads. Make sure to captivate you market with your postcards once you tried this route. Get their attention with the design, tag lines and everything. And don't forget to include your contact information.
Catalogs can act as a menu for your clients. You can also mail these out to people and don't forget to slip in order forms with these. The idea here is to make the photos that you will use in your catalogs as delectable as your products really are. You must convince people that your goods taste good through the images that you present to them.
Are you ready to go big time? If you have special announcements that you want many people to know about, you can try out large format posters and banners. Make sure to place those ads on places where your target market usually goes. This way, you will be able to tell them what you have in store for them. Make sure that your ads will excite them enough that they will find ways to seek you out.
Free Promo
Always give the best to people and they will return the favor by talking about your products to the people that they know. And this will benefit you big time. Word of mouth is so vital to any business. Imagine, you no longer have to resort to spending for your own ads. You need not even think about what good elements can be included on your next ads.
By always putting your best foot forward, people will learn to like you and what you have in store for them. In any business, it is important to gain the trust and loyalty of the buying public. And you will only achieve that if they feel that they really are important to you by showing to them that you have their best interests always in mind above everything else.
Go ahead and start out making chocolate as a business. And don't forget to promote your biz and spread out the good words about you.
You Need To Chop the Chocolate Before You Melt It
The first step in making chocolate is to buy the necessary materials and equipment. When you have everything ready, you need to chop the chocolate before melting it and then pouring this into the mold.
The reason why you chop bars of chocolate is to melt it evenly thus preventing overheating. You can use the kitchen knife or use something to cut this more evenly like a pair of chocolate clippers that can also be purchased from the craft store.
People who want to use a knife should make sure it is sharp. The ideal kind should measure at least 8 to 10 inches and when you cut the chocolate make sure that you press the knife down firmly and evenly on the chocolate.
You should start with the corners and then angle the knife slightly outward. You should continue doing so until all the chocolate is chopped into almost sized pieces. When you are finished, you then put this in a bowl so it can be melted.
There are two options when it comes to melting chocolate. The first is to use a microwave. The advantage of using a microwave is that the melting time is very fast. This will be over in a few minutes even if you set the microwave at 50% low power.
How long should you set the microwave timer? The best way to gauge that is 1 minute for every ounce of chocolate? So don’t forget to weigh this first before switching it on.
You might accidentally overheat the chocolate. If this should happen, pour the contents into a cool bowl and add chunks of unmelted chocolate and stir continuously.
If you prefer to use a double boiler, start by filling the sauce pan with hot water from the tap and then put the chocolate over into another bowl. Unlike the microwave where you can put a huge chunk in, you have to put this little by little and stirred constantly to prevent air bubbles. When this is done, this is the time you pour this into the mold.
Some people add nuts to the chocolate. If you want to try that, there are two ways of chopping that. First, you use a sharp, serrated knife. The other option is to use a food processor but if you don’t have one, a coffee grinder will do. Just remember when you are chopping the nuts, don’t cut this into a fine meal because you will hardly taste it when you eat the chocolate.
Aside from chocolate, you can also use marshmallows. The nice thing about this is that this is available in small sizes so you don’t have to cut it. You can also use candy sprinkles which can be mixed with the melted chocolate when you are stirring it. Save some for the latter part when you take this out of the freezer so you can still add it in the finished product.
Chopping chocolate is just like cooking because this is the same thing you do before you throw in the meat or the vegetables into the frying pan. The only difference is that you only use low heat which is more than enough to melt everything so it can be molded into whatever shape of mold you have.
The reason why you chop bars of chocolate is to melt it evenly thus preventing overheating. You can use the kitchen knife or use something to cut this more evenly like a pair of chocolate clippers that can also be purchased from the craft store.
People who want to use a knife should make sure it is sharp. The ideal kind should measure at least 8 to 10 inches and when you cut the chocolate make sure that you press the knife down firmly and evenly on the chocolate.
You should start with the corners and then angle the knife slightly outward. You should continue doing so until all the chocolate is chopped into almost sized pieces. When you are finished, you then put this in a bowl so it can be melted.
There are two options when it comes to melting chocolate. The first is to use a microwave. The advantage of using a microwave is that the melting time is very fast. This will be over in a few minutes even if you set the microwave at 50% low power.
How long should you set the microwave timer? The best way to gauge that is 1 minute for every ounce of chocolate? So don’t forget to weigh this first before switching it on.
You might accidentally overheat the chocolate. If this should happen, pour the contents into a cool bowl and add chunks of unmelted chocolate and stir continuously.
If you prefer to use a double boiler, start by filling the sauce pan with hot water from the tap and then put the chocolate over into another bowl. Unlike the microwave where you can put a huge chunk in, you have to put this little by little and stirred constantly to prevent air bubbles. When this is done, this is the time you pour this into the mold.
Some people add nuts to the chocolate. If you want to try that, there are two ways of chopping that. First, you use a sharp, serrated knife. The other option is to use a food processor but if you don’t have one, a coffee grinder will do. Just remember when you are chopping the nuts, don’t cut this into a fine meal because you will hardly taste it when you eat the chocolate.
Aside from chocolate, you can also use marshmallows. The nice thing about this is that this is available in small sizes so you don’t have to cut it. You can also use candy sprinkles which can be mixed with the melted chocolate when you are stirring it. Save some for the latter part when you take this out of the freezer so you can still add it in the finished product.
Chopping chocolate is just like cooking because this is the same thing you do before you throw in the meat or the vegetables into the frying pan. The only difference is that you only use low heat which is more than enough to melt everything so it can be molded into whatever shape of mold you have.
The Emotional Effects of Making Chocolate
When you are sad or troubled, who are you going to call? No, this is not a jumbled lyric of a song or two. This is just some wise question that can be answered by the process of making chocolate.
No, there is no scientific evidence that will back up the positive gain that a person could gain emotionally from chocolates. Some people even say that chocolates cause headaches, even severe ones like migraines. Different people have different views. But most of them would say that this really is a treat no matter how it affects you physically, mentally and emotionally.
Focusing on the emotions, there may be no official study about the effects of chocolates on one's emotions. But there are popular beliefs. And people have formed varying opinions about the matter.
Sudden Happiness
Chocolates are considered to be uppers when depression struck you when you least expect it. For this reason, people turn to this treat to feel elated even for a moment while they are so sad and blue.
But because the positive effect can be short-lived, people tend to eat a large amount of the treat. For this reason, the negative effect on their body starts to show. Everything that is taken too much is bad for you. Chocolates contain sugar and fats that must be taken in moderation.
For the reason that chocolates are full of carbohydrates, these increase the level of tryptophan in the brain. Such chemical produces more serotonin. The latter results into regulating one's mood and often creates a jolly and positive feeling.
Good for the Heart
It is also a common knowledge that chocolate is good for the heart. It elevates the level of responsiveness of the human blood vessels. This process is helpful in preventing on from suffering heart ailments. This sweet can also increase one's tolerance on glucose. And besides, chocolates have anti oxidant ingredients that can prevent one person from having cancer.
But again, take note that these are popular beliefs by people who love the treat. Scientific quests, for sure, will find ways to put a benefit of the doubt or disprove such claims.
Negative Outcry
People blame chocolates for being too addicting. As a result, such sweet treat leads to simple headaches, rectal itching, to serious sickness like obesity and heart burn. It is even known to cause one person to be irritable, confused and temperamental.
One negative connotation about chocolates is that they are addicting. Some people use this as an excuse to turn against their vices like alcohol or smoking and turn to eating hoards of chocolates instead.
You can blame it on the more than 350 chemicals that can be found on chocolates. People not only it is addicting, but many of them conclude that it also causes allergies.
Women are more prone to crave for chocolates more than men. This can be due to the fact that chocolates have magnesium. This can explain why women turn to chocolate during Post Menstrual Syndrome, known to many as the PMS. At this period, women suffer lack of magnesium, enough reason for the craving and all.
Making chocolate is a known process to make one happy. Eating the treat will satisfy more of the craving for such delicacy. Just remember to take chocolates moderately. Even the best things in life have a negative impact if you will not learn to control yourself from taking in a little bit too much.
No, there is no scientific evidence that will back up the positive gain that a person could gain emotionally from chocolates. Some people even say that chocolates cause headaches, even severe ones like migraines. Different people have different views. But most of them would say that this really is a treat no matter how it affects you physically, mentally and emotionally.
Focusing on the emotions, there may be no official study about the effects of chocolates on one's emotions. But there are popular beliefs. And people have formed varying opinions about the matter.
Sudden Happiness
Chocolates are considered to be uppers when depression struck you when you least expect it. For this reason, people turn to this treat to feel elated even for a moment while they are so sad and blue.
But because the positive effect can be short-lived, people tend to eat a large amount of the treat. For this reason, the negative effect on their body starts to show. Everything that is taken too much is bad for you. Chocolates contain sugar and fats that must be taken in moderation.
For the reason that chocolates are full of carbohydrates, these increase the level of tryptophan in the brain. Such chemical produces more serotonin. The latter results into regulating one's mood and often creates a jolly and positive feeling.
Good for the Heart
It is also a common knowledge that chocolate is good for the heart. It elevates the level of responsiveness of the human blood vessels. This process is helpful in preventing on from suffering heart ailments. This sweet can also increase one's tolerance on glucose. And besides, chocolates have anti oxidant ingredients that can prevent one person from having cancer.
But again, take note that these are popular beliefs by people who love the treat. Scientific quests, for sure, will find ways to put a benefit of the doubt or disprove such claims.
Negative Outcry
People blame chocolates for being too addicting. As a result, such sweet treat leads to simple headaches, rectal itching, to serious sickness like obesity and heart burn. It is even known to cause one person to be irritable, confused and temperamental.
One negative connotation about chocolates is that they are addicting. Some people use this as an excuse to turn against their vices like alcohol or smoking and turn to eating hoards of chocolates instead.
You can blame it on the more than 350 chemicals that can be found on chocolates. People not only it is addicting, but many of them conclude that it also causes allergies.
Women are more prone to crave for chocolates more than men. This can be due to the fact that chocolates have magnesium. This can explain why women turn to chocolate during Post Menstrual Syndrome, known to many as the PMS. At this period, women suffer lack of magnesium, enough reason for the craving and all.
Making chocolate is a known process to make one happy. Eating the treat will satisfy more of the craving for such delicacy. Just remember to take chocolates moderately. Even the best things in life have a negative impact if you will not learn to control yourself from taking in a little bit too much.
Using Postcards to Level Up Your Hobby of Making Chocolate
In any business, promotion must be carried off well and good for you to be able to tell people how good your products are. This is also true in making chocolate. If you want to turn this hobby into money making venture, you can use postcards to lure people to come have a bite of your delicious treat.
Why Postcards?
This is affordable. And this can be done with the quality that you are looking for at rates you can definitely give way to. If you are new in the business and you don't know anything about marketing, postcards will be a safe and also a good way to start.
You can reach your targeted list through this medium. Your chosen printing company can help you with this dilemma as most of them offer a targeted list at affordable prices. Now what you have to remember is to use this tool wisely.
Not because many people have benefited from its effectiveness, you will also gain the same. There are certain elements about postcards that must be taken into deep consideration for you to be able to use them to work towards your advantage.
First, you must know who your target market is. You can base a lot of your next decisions on this one. If you know who will be patronizing your products, you will be able to serve them better. You will know their preferences. For this reason, you will be able to tweak your ads, in this instance the postcards, according to their tastes, what they will like. And you will also be able to avoid what will turn them off.
Your product should be the basic pattern of your design. Depending on the images that you use, you will be able to achieve the perfect one that will appeal to your target market. Chocolates can be very tempting. So use all your photography talent for this reason. You must come up with photos that will justify what you have to offer your target market.
Match the design with a good headline, something that will make your audience hold on to your material. You must remember that you are in constant competition with other chocolate makers. And most of them may have used this tool before. So you must aim for your cards to be noticed and be seen by your target market.
Don't forget to include your contact details on your cards. You don't want people to be lured by your promotions only to be left hanging in the end with nowhere to go to ask for directions about you.
There are many tools that you can use to market you products. Many people love chocolates so you will not have a hard time finding a niche who will want to take a bite or more of your money making biz.
What are you waiting for? Start up that biz of making chocolate. If you are really good at it, you might as well share with other people your expertise. You never know what a good fortune is awaiting you for this trick that started out as a hobby. Postcards can be your ally to success. Just remember to follow the rules accordingly.
But you must also learn to bend it at times if you deem that it will work more appropriate for you.
Why Postcards?
This is affordable. And this can be done with the quality that you are looking for at rates you can definitely give way to. If you are new in the business and you don't know anything about marketing, postcards will be a safe and also a good way to start.
You can reach your targeted list through this medium. Your chosen printing company can help you with this dilemma as most of them offer a targeted list at affordable prices. Now what you have to remember is to use this tool wisely.
Not because many people have benefited from its effectiveness, you will also gain the same. There are certain elements about postcards that must be taken into deep consideration for you to be able to use them to work towards your advantage.
First, you must know who your target market is. You can base a lot of your next decisions on this one. If you know who will be patronizing your products, you will be able to serve them better. You will know their preferences. For this reason, you will be able to tweak your ads, in this instance the postcards, according to their tastes, what they will like. And you will also be able to avoid what will turn them off.
Your product should be the basic pattern of your design. Depending on the images that you use, you will be able to achieve the perfect one that will appeal to your target market. Chocolates can be very tempting. So use all your photography talent for this reason. You must come up with photos that will justify what you have to offer your target market.
Match the design with a good headline, something that will make your audience hold on to your material. You must remember that you are in constant competition with other chocolate makers. And most of them may have used this tool before. So you must aim for your cards to be noticed and be seen by your target market.
Don't forget to include your contact details on your cards. You don't want people to be lured by your promotions only to be left hanging in the end with nowhere to go to ask for directions about you.
There are many tools that you can use to market you products. Many people love chocolates so you will not have a hard time finding a niche who will want to take a bite or more of your money making biz.
What are you waiting for? Start up that biz of making chocolate. If you are really good at it, you might as well share with other people your expertise. You never know what a good fortune is awaiting you for this trick that started out as a hobby. Postcards can be your ally to success. Just remember to follow the rules accordingly.
But you must also learn to bend it at times if you deem that it will work more appropriate for you.
What Does It Take To Make Chocolate
Chocolate has been around for many years. This was first used by the Native American civilizations as a refreshment but soon, this was developed into chocolate bars which we all eat today. But what does it take to make chocolate? Here are few things to give you the idea.
First, chocolate is produced from cocoa beans that from the Theobroma cacao tree. In English, this term means “food for the Gods” because of its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years.
These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America.
The reason why chocolate is abundant is because the pods from these trees are produced all year long. There are three types that each have their own distinctive flavor namely Forastero, Criollo and Trinitario.
Of the three, the most abundant among them is Forastero. Criollo on the other hand is very rare while Trinitario is a hybrid of the two.
Harvesting the pods is usually done by hand with machetes. The farmers have to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from inside the pods and left to ferment in baskets from 2 to 8 days.
Fermentation is important because without it, the beans inside would be too bitter to enjoy. After this process, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer.
Now you understand what farmers do, it is time to explain what the manufacturers do. Once the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs” which is what is used to making chocolate. This is then grounded and turned into a rich thick paste now called chocolate liquor.
The liquor then undergoes one more process to remove the cocoa butter which has an end product known as “cocoa presscake” or cocoa powder and here, manufacturers decide what kind of chocolate to make.
If the presscake is of low quality, this will have to be mixed with other ingredients like vegetable fats, sugar and artificial flavoring. If what they have is of good quality, then this will added again to chocolate liquor and other ingredients like milk, sugar and vanilla before this is transferred to a conching machine.
The conching is considered to be the last step in screening the chocolate in order to get its ultimate flavor and texture. The speed, temperature and length of this process has a lot to do with the taste of the chocolate. Also, this helps remove any acidic tones.
This is then tempered into a large machine which pours the chocolate into the mold. Once it is frozen, the bars are then packed and ready to be shipped off to the consumer.
Now that you know what it takes to make chocolate, you can begin to appreciate what you buy whenever you go to the grocery store and buy a few of these as a snack. Some of these are cheap while others are expensive and it all boils down to what kind of cocoa tree was used to make the finished product.
First, chocolate is produced from cocoa beans that from the Theobroma cacao tree. In English, this term means “food for the Gods” because of its heavenly taste that the Aztec and Mayan civilizations have enjoyed for years.
These degrees are harvested mainly from the Ghana and the Ivory Coast with some getting their supplies from other countries in South Africa and South America.
The reason why chocolate is abundant is because the pods from these trees are produced all year long. There are three types that each have their own distinctive flavor namely Forastero, Criollo and Trinitario.
Of the three, the most abundant among them is Forastero. Criollo on the other hand is very rare while Trinitario is a hybrid of the two.
Harvesting the pods is usually done by hand with machetes. The farmers have to split open the pods to get to the cocoa beans. Afterwards, they scrape the pulp and beans from inside the pods and left to ferment in baskets from 2 to 8 days.
Fermentation is important because without it, the beans inside would be too bitter to enjoy. After this process, the contents are spread in a single layer to dry usually under direct sunlight before this is packed and shipped to the buyer.
Now you understand what farmers do, it is time to explain what the manufacturers do. Once the beans reach the factory, this is roasted and then transferred to a winnower. This machine removes the shell of the bean and leaves the “nibs” which is what is used to making chocolate. This is then grounded and turned into a rich thick paste now called chocolate liquor.
The liquor then undergoes one more process to remove the cocoa butter which has an end product known as “cocoa presscake” or cocoa powder and here, manufacturers decide what kind of chocolate to make.
If the presscake is of low quality, this will have to be mixed with other ingredients like vegetable fats, sugar and artificial flavoring. If what they have is of good quality, then this will added again to chocolate liquor and other ingredients like milk, sugar and vanilla before this is transferred to a conching machine.
The conching is considered to be the last step in screening the chocolate in order to get its ultimate flavor and texture. The speed, temperature and length of this process has a lot to do with the taste of the chocolate. Also, this helps remove any acidic tones.
This is then tempered into a large machine which pours the chocolate into the mold. Once it is frozen, the bars are then packed and ready to be shipped off to the consumer.
Now that you know what it takes to make chocolate, you can begin to appreciate what you buy whenever you go to the grocery store and buy a few of these as a snack. Some of these are cheap while others are expensive and it all boils down to what kind of cocoa tree was used to make the finished product.
The Benefits of Making Chocolate
Can you blame people for placing negative thoughts over the process of making chocolate? Through time, people are becoming more and more health conscious. For this reason, chocolates have been one of the targets of criticism for people who aims for the best on their diet plans and on their health.
No matter what the study shows, chocolates remain to be the most favorite treats among kids and adults alike. Scientific research may find bad effects of such on the human system. But don't you think that it is the amount that you take in which results to such negative connotation?
Chocolates have flavinoids that are prominent in their effect in the improvement of circulation. Aside from this, chocolates also have anti-oxidants features that help the body to get rid of some of the harmful chemicals in the blood. For sure, those who dispute this sweet treat will find ways to claim more harmful and negative connotations than the previously mentioned positive ones.
But as a chocolate lover, you must also be responsible to the amount that you take in. Anything that is too much will have a bad effect on you, even if it's not a chocolate. So do not give the critics any reason to put down chocolates. Be a responsible chocolate lover.
The critics will always point out the bad effects of the sugar and fat that chocolates have on humans. But the key here is to really moderate your intake of sweets such as chocolates. Did you know that flavinoids can also be found on vegetables, as well as in fruit and tea drinks? For that reason alone, you must trust that this will also work toward your advantage when you eat a piece of chocolate.
Regarding the argument about sugars that chocolates contain, there are useful effects of sugar. Just always remember to take everything moderately. For example, simple sugars can act as carbohydrates. They can replenish the body's energy for it to function livelier and more efficient.
Some fats also have a good effect on your body. They help to control some hormones in the brain. Such will also cause the body to gain more energy in the process. Again, the key here is to take enough but not too much.
Chocolates also contain caffeine. But it is much smaller portion compared to coffee. So this can still be measured evenly.
Mature people also benefit from eating a piece of chocolates. Ask the women who have suffered depression or PMS. Most of them have resorted to chocolates to give them a light feeling after they have savored a bite. Why is this so? Chocolates contain trytophan. It is a compound that develops to serotonin. And serotonin is a chemical in the brain that helps you fight off stress as well as depression.
This is also may be the reason why chocolates have been a favorite gift to loved ones and friends. You are giving gifts in order to share your love and affection to people. And this can be best measured when you send out things that will make the people that you care about very happy.
Making chocolate and eating it as well will certainly make the recipient of your gift happy and glee. Just tell them to eat your gift in moderation. This way, critics will not have any reason to doubt the benefits of your favorite treat.
No matter what the study shows, chocolates remain to be the most favorite treats among kids and adults alike. Scientific research may find bad effects of such on the human system. But don't you think that it is the amount that you take in which results to such negative connotation?
Chocolates have flavinoids that are prominent in their effect in the improvement of circulation. Aside from this, chocolates also have anti-oxidants features that help the body to get rid of some of the harmful chemicals in the blood. For sure, those who dispute this sweet treat will find ways to claim more harmful and negative connotations than the previously mentioned positive ones.
But as a chocolate lover, you must also be responsible to the amount that you take in. Anything that is too much will have a bad effect on you, even if it's not a chocolate. So do not give the critics any reason to put down chocolates. Be a responsible chocolate lover.
The critics will always point out the bad effects of the sugar and fat that chocolates have on humans. But the key here is to really moderate your intake of sweets such as chocolates. Did you know that flavinoids can also be found on vegetables, as well as in fruit and tea drinks? For that reason alone, you must trust that this will also work toward your advantage when you eat a piece of chocolate.
Regarding the argument about sugars that chocolates contain, there are useful effects of sugar. Just always remember to take everything moderately. For example, simple sugars can act as carbohydrates. They can replenish the body's energy for it to function livelier and more efficient.
Some fats also have a good effect on your body. They help to control some hormones in the brain. Such will also cause the body to gain more energy in the process. Again, the key here is to take enough but not too much.
Chocolates also contain caffeine. But it is much smaller portion compared to coffee. So this can still be measured evenly.
Mature people also benefit from eating a piece of chocolates. Ask the women who have suffered depression or PMS. Most of them have resorted to chocolates to give them a light feeling after they have savored a bite. Why is this so? Chocolates contain trytophan. It is a compound that develops to serotonin. And serotonin is a chemical in the brain that helps you fight off stress as well as depression.
This is also may be the reason why chocolates have been a favorite gift to loved ones and friends. You are giving gifts in order to share your love and affection to people. And this can be best measured when you send out things that will make the people that you care about very happy.
Making chocolate and eating it as well will certainly make the recipient of your gift happy and glee. Just tell them to eat your gift in moderation. This way, critics will not have any reason to doubt the benefits of your favorite treat.
Tools in Making Chocolate
Making chocolate is not possible without your bag of tools. Some of these tools may be easily secured off your kitchens, but if you are really hell-bent on becoming a home chocolatier, you may have to invest in some other equipment that is exclusively used only for chocolate making. The good thing is that there are a wealth of resources available to help you make the best use of whatever resources you have at the moment.
In fact, while these tools are highly recommended, you can do away with some of them at the expense of making a more manual operation of making chocolate, especially in the refinement stage. Here are the different tools that you need to make that homemade chocolate yummy and delectable.
Oven or Roaster
The oven or roaster is where you roast the beans, and you also use that to help achieve certain temperatures that you need during the tempering process. To say that tempering is a difficult task would be an understatement, since it requires hours and hours of measurement.
Blow Dryer
The blow dryer is essential for refining your chocolate. You need to make sure that the chocolate is evenly distributed as you refine it; it tends to change for the fluctuation in temperature and it may actually affect the overall quality of your final product. The blow dryer is quite easy to purchase and it also has uses outside the chocolate making kitchen.
Grinder
The grinder will help you especially when you are processing large amounts of chocolate beans. But if you are dealing with a small scale of chocolate making, you can actually do away with the grinder and crack the coffee beans manually or by hand. This is of course a welcome option for you if you have a grinder handy because it saves time and energy from cracking all those beans.
Bowl
The bowl is where you do most of the mixing of your ingredients. You will need a lot of bowls if you are making large amounts of chocolate for yourself and for your guests. When you are dealing with liquefied chocolate, you may need large bowls or other containers. It will also be very helpful if you have containers that are able to resist heat so that it will not affect the quality of your chocolate making even if it is subjected to high temperatures.
Spatula
The spatula helps mix the chocolate properly. It can also come in handy if you are doing taste tests although the next item may do better for this particular purpose.
Spoon
The spoon is handy for testing the taste of the chocolates. It helps you determine what has the optimum taste for varying temperatures and stages of your chocolate beans. From the moment that it is in bean form up to the moment that it is in liquid form, your spoon can be used to test the chocolate quality and taste.
Concher or Refiner
The refiner will help you achieve that rich creamy texture that most commercial chocolates have. If you have a concher, you will have saved yourself lots of minor work and it will actually help you do other activities while you wait for your chocolate to be processed.
Thermometer
The thermometer is especially important when you are tempering your chocolates. You need to be able to find a good thermometer so that it can handle the varying temperatures that will be required when you temper your chocolate. It will also be very useful if your thermometer reacts quickly or has a high temperature constant so that you can easily note the changes in temperature and alter your approach accordingly.
In fact, while these tools are highly recommended, you can do away with some of them at the expense of making a more manual operation of making chocolate, especially in the refinement stage. Here are the different tools that you need to make that homemade chocolate yummy and delectable.
Oven or Roaster
The oven or roaster is where you roast the beans, and you also use that to help achieve certain temperatures that you need during the tempering process. To say that tempering is a difficult task would be an understatement, since it requires hours and hours of measurement.
Blow Dryer
The blow dryer is essential for refining your chocolate. You need to make sure that the chocolate is evenly distributed as you refine it; it tends to change for the fluctuation in temperature and it may actually affect the overall quality of your final product. The blow dryer is quite easy to purchase and it also has uses outside the chocolate making kitchen.
Grinder
The grinder will help you especially when you are processing large amounts of chocolate beans. But if you are dealing with a small scale of chocolate making, you can actually do away with the grinder and crack the coffee beans manually or by hand. This is of course a welcome option for you if you have a grinder handy because it saves time and energy from cracking all those beans.
Bowl
The bowl is where you do most of the mixing of your ingredients. You will need a lot of bowls if you are making large amounts of chocolate for yourself and for your guests. When you are dealing with liquefied chocolate, you may need large bowls or other containers. It will also be very helpful if you have containers that are able to resist heat so that it will not affect the quality of your chocolate making even if it is subjected to high temperatures.
Spatula
The spatula helps mix the chocolate properly. It can also come in handy if you are doing taste tests although the next item may do better for this particular purpose.
Spoon
The spoon is handy for testing the taste of the chocolates. It helps you determine what has the optimum taste for varying temperatures and stages of your chocolate beans. From the moment that it is in bean form up to the moment that it is in liquid form, your spoon can be used to test the chocolate quality and taste.
Concher or Refiner
The refiner will help you achieve that rich creamy texture that most commercial chocolates have. If you have a concher, you will have saved yourself lots of minor work and it will actually help you do other activities while you wait for your chocolate to be processed.
Thermometer
The thermometer is especially important when you are tempering your chocolates. You need to be able to find a good thermometer so that it can handle the varying temperatures that will be required when you temper your chocolate. It will also be very useful if your thermometer reacts quickly or has a high temperature constant so that you can easily note the changes in temperature and alter your approach accordingly.
Tips for Making Homemade Chocolates
Chocolate is used in a lot of desserts. These include ice cream, soufflés, custards and a host of other dishes. Almost everyone loves it because studies have shown that it is an aphrodisiac. If you are too lazy to go to the store to buy one, why don’t you make it yourself by following these tips.
First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.
Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don’t have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.
You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from grocery, make sure that this does not have any trace of flour, salt or other kitchen ingredients.
Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don’t have any because this will just make the cooking time longer as the water content here is much higher than that of butter.
There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.
If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.
When the chocolate is ready, this is the time that you put these into the mold. So it doesn’t look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.
If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.
You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.
Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.
It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.
You won’t have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.
First, you have to get ready all the materials and ingredients you will be using. The two most important happen to be the chocolate and the mold both which can be purchased at the craft store.
Chocolate comes in many flavors. Some examples of these are bitter sweet, milk, dark, semi-sweet, sweet and white. These are often sold in blocks if you don’t have the time to convert these from cocoa beans. As for your molds, make sure that these are made from FDA approved food grade plastic.
You will also need sugar as this is a basic ingredient in most chocolates recipes. When you buy this from grocery, make sure that this does not have any trace of flour, salt or other kitchen ingredients.
Another important ingredient is unsalted butter. This is because the kind that contains salt is hard to ascertain and there are instances where it could spoil the taste of your dish. You must never substitute butter with margarine if you don’t have any because this will just make the cooking time longer as the water content here is much higher than that of butter.
There are three ways to liquefy chocolate before shaping this to its final form. You can heat this using the microwave, a double boiler or the oven. When making these into candies, it will be a good idea to also use a thermometer so you are able to monitor its temperature.
If you are using a thermometer that has a bulb, make sure that it does not touch the sides of the pan because this could give you the wrong reading.
When the chocolate is ready, this is the time that you put these into the mold. So it doesn’t look messy, get some using a teaspoon and pour this into the cartridges. This is also the time you should add in other ingredients like peanuts, marshmallows or candy sprinkles.
If there are air bubbles, remove them by holding the mold a few centimeters from the ground and dropping it on the table. You may have to do this several times to make sure that there is nothing left then you put these in the freezer.
You should check on your chocolate molds after 5 to 10 minutes. The bigger the mold, the longer it takes but you can check if it is ready by looking at the back of the mold. If a graying figure appears on the bottom, this means it is ready to be removed from the mold.
Once they are removed, put this in a plate or in a box if this is going to be given away. As for your molds, wash them in hot water and never with soap because this will remove its stickiness.
It should be dried thoroughly using a dry piece of cloth and stored properly so it looks good as new when you need to use it again.
You won’t have any problems making home made chocolates as long as you follow these tips. Who knows, this could open new doors for you like starting your own business.
Tips for Making Chocolate
Making chocolate is challenging. To help you along the way, here are some tips you should know.
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don’t have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don’t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
First, water is the enemy of chocolate so make sure that the two do not come into contact with one another otherwise, your chocolate will become grainy.
If you are using white colored chocolate and want to add coloring to it, never use regular food color or food color paste since this too contains water. You should only use powdered or gel varieties.
When you are adding color to chocolate, add this in small quantities and stir before adding more. This is because putting in might change the color of your chocolate making it too bright. If this happens, this can be remedied by diluting the shade using some more white chocolate.
Apart from powdered or gel varieties of color, you can also use artist brushes to paint designs into your mold. Another option is to use lollipop sticks or even toothpicks so you will have better control in making the finished product.
When you are done using the chocolate mold, never wash this with soap as this removes its stickiness. Just use water and after rinsing, dry this properly to prevent spots from appearing that will also make it difficult to release the chocolate from the mold.
But if it is already difficult to remove, the next time you use the mold, apply a light coating of vegetable oil as this always does the trick.
Should there be some chocolate on the edges of the mold, remove it using a butter knife. Remember this can be reused by simply melting it again and then pouring this to the next batch of whatever you are making.
If your melted chocolate is too thick to paint, add some parafinflakes until you get the right mixture. If you don’t have this, you can also use vegetable shortening or cocoa butter.
Chocolate when melted and poured into the mold was immediately be placed inside the freezer for several minutes. To remove it, you simply have to turn this over onto a tray. If it does not come out on its own, you can tap it gently or pour some hot water in the back.
Some people paint the chocolate after it has been taken out of the freezer. To do this, you must hold the mold over you head so you can see it from the right side. If there are any air bubbles, tap the area where they are using your fingers until it pops.
If you happen to make a mistake while painting, don’t worry. You should just put the mold back into the freezer so it will be easy to remove when it hardens and you can easily correct it. The rule of thumb when it comes to painting is to finish one color first before moving on to the others.
If you are not good painting all the details, do what many people do and that is to simply use just one solid color.
By following these chocolate making tips, you will be able to make chocolate for any occasion all year round. You can give this away as gifts or serve this as part of your dessert which will make you feel proud knowing that you made this yourself instead of buying this from the store.
The Different Processes in Making Chocolate
There are different ways in which you can learn in making chocolate. The first thing that you have to know about is where do these delicious treats come from? Most of you may already know the answer. Chocolates are made from the beans of cocoa.
From the trees to the chocolate makers, how such processes really evolve? Through time, there have been many developments regarding chocolate making. Technology has benefited a lot of life's endeavors. This also applies to the process of chocolate making.
But such advancement only applies on the harvesting part. The processing basically remains the same, the old conventional way. As what's been said, do not fix a thing if it's not broken. Maybe the same rule is being applied to this venture.
It feels good to eat chocolates. But do you want to know about the different methods that go behind such concept? Here are some.
Roasting
It takes a good amount of roasting as well as cocoa seed fermentation to come up with the quality of chocolate that you are looking for. In the pre-roasting stage, the beans are directed to infrared beaming heaters. This process will take away the nibs of the beans from the shells. The temperature for this part is 100 to 140 degree Celsius. This takes about 20 up to 40 minutes.
Roasting can also be done directly. After the beans are roasted, the shells can be easily removed. This is favored by most chocolate makers because it retains the flavor of the beans. For this part, the temperature is at 150 to 160 degree Celsius.
Fermentation
This is done to decrease the level of sugar, glucose as well as fructose and also amino acids in the beans. This brings in the flavor of the beans that the process of roasting will be able to enhance. But not everybody can do this. It takes a master to hone this craft. Beans can rot if something goes wrong with this process.
Shelling
To be able to remove the shells from the beans, it takes more processes than you could ever imagine. This includes milling, then sifting and lastly, winnowing. Every step is important so as to come up with the grains that have the right size.
Tasting
If you think that this will be an easy task, well, that seems to be not the case. This involves skill and expertise. One must have studied every taste of the different kinds and variations of chocolates to be able to proclaim that they can perform well on this and be a judge as to what varieties should be presented to the market.
These people can be compared to wine experts. Just a bite from a chocolate treat will tell them what processes it went through, what kind of beans was used or where it was actually made.
And there are yet different kinds of chocolates available in the market. Imagine what all those have to go through just to be able to reach your favorite grocery store so that you can purchase them for your own consumption.
You don't have to be an expert in making chocolate. But you can start following some techniques in the tasting part. If you are treated with a filled chocolate, let it linger on your mouth until it melts and you can taste all its flavors. You can then chew it for about five times, enough for the flavor and the coating to blend in.
Enjoy and savor your chocolate tasting experience.
From the trees to the chocolate makers, how such processes really evolve? Through time, there have been many developments regarding chocolate making. Technology has benefited a lot of life's endeavors. This also applies to the process of chocolate making.
But such advancement only applies on the harvesting part. The processing basically remains the same, the old conventional way. As what's been said, do not fix a thing if it's not broken. Maybe the same rule is being applied to this venture.
It feels good to eat chocolates. But do you want to know about the different methods that go behind such concept? Here are some.
Roasting
It takes a good amount of roasting as well as cocoa seed fermentation to come up with the quality of chocolate that you are looking for. In the pre-roasting stage, the beans are directed to infrared beaming heaters. This process will take away the nibs of the beans from the shells. The temperature for this part is 100 to 140 degree Celsius. This takes about 20 up to 40 minutes.
Roasting can also be done directly. After the beans are roasted, the shells can be easily removed. This is favored by most chocolate makers because it retains the flavor of the beans. For this part, the temperature is at 150 to 160 degree Celsius.
Fermentation
This is done to decrease the level of sugar, glucose as well as fructose and also amino acids in the beans. This brings in the flavor of the beans that the process of roasting will be able to enhance. But not everybody can do this. It takes a master to hone this craft. Beans can rot if something goes wrong with this process.
Shelling
To be able to remove the shells from the beans, it takes more processes than you could ever imagine. This includes milling, then sifting and lastly, winnowing. Every step is important so as to come up with the grains that have the right size.
Tasting
If you think that this will be an easy task, well, that seems to be not the case. This involves skill and expertise. One must have studied every taste of the different kinds and variations of chocolates to be able to proclaim that they can perform well on this and be a judge as to what varieties should be presented to the market.
These people can be compared to wine experts. Just a bite from a chocolate treat will tell them what processes it went through, what kind of beans was used or where it was actually made.
And there are yet different kinds of chocolates available in the market. Imagine what all those have to go through just to be able to reach your favorite grocery store so that you can purchase them for your own consumption.
You don't have to be an expert in making chocolate. But you can start following some techniques in the tasting part. If you are treated with a filled chocolate, let it linger on your mouth until it melts and you can taste all its flavors. You can then chew it for about five times, enough for the flavor and the coating to blend in.
Enjoy and savor your chocolate tasting experience.
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