First determine if you are using Candy coating/summer coating instead of real chocolate. Candy coating is much easier to work with because real chocolate must be modified (heated and cooled to several temperature settings) to enter and work properly. If you are using Candy coating/summer assignment, go to step 1. If using real chocolate, temperament needed and go to step 4.
1) to melt Candy coating:
Be sure all appliances and mold is thoroughly dry. Even a small amount of water will cause candy "seize" and become very fast and unworkable.
The easiest way to melt candy is in a microwave-safe bowl, glass measuring cups, a squeeze bottle or disposable decorating bags.
If you use a bowl or measuring cup, microwave 1 pound candy coating of 30% power or defrost setting for 1 minute. Stir carefully. Continue to microwave and stir with 30-second intervals until smooth and completely melted.
If you use bags or a squeeze bottle, can you squeeze sweets in mold for less mess.
If you are using a squeeze bottle, fill the bottle half full of candy coating and microwave at 40% power or defrost setting for 1 minute, knead gently to mix and continue to melt 15-second intervals until candy is completely melted and smooth. When melted, twist lock on the bottle and squeeze sweets in moulds.
If you use a disposable bag, discs, microwave as described above, fasten the bag between heating range to blend candy together. When completely melted, the maid of the end of the bag and squeeze the melting sweets in moulds. Throw away the bag when empty.
2) colour:
For candy coloring, add oil-based colors in melting candy coating a little at a time. Mix thoroughly before adding more color. Colors tend to deepen as the sets. Pastel coloured sweets are most appetizing, so keep this in mind when using tints.
3) To taste:
The taste of candy coatings can be changed or improved by adding oil-based candy flavors.
Add about 1/4 Teaspoon oil-based Candy Flavor to 1 pound of melted candy coating. Never use alcohol or water based seasonings, they cause coatings to harden.
4) using Candy moulds
If you have melted sweets in squeeze bottle or decorating bag, bottle or bag add help enough to melt candy mold filling in the desired level cavity (s). If using a different melting method, use a Spoon to transfer the melted sweets to mold. When the cavity (s) will be filled as desired, and then hold that mold flat and tap the mold several times on a flat surface to remove any air bubbles in the candy. Position to mold in the freeze and leave until candy is fixed (usually 5-10 minutes). Place a towel or kitchen paper into your workspace. Delete candy from the freezer and over to mold to toweled work surface to release the molded candy.
Hint: when handling molded candy, use white cotton gloves to prevent fingerprints.
5) Remediation
When you are finished making candy, wash your candy mould in hot water and dry thoroughly with a soft cloth. SOAP or detergent is not needed and eventually can cause mold to dry out and crack. Never place the mould in the dishwasher. Store shapes the plate from the heat, place a paper towel between moulds to prevent scratches. If you clean and store your form correctly, the last year.
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