Archive for the ‘Making Chocolate’ Category

What Does It Take To Make Chocolate

Sunday, May 25th, 2014

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.

So far, we’ve uncovered some interesting facts about Making Chocolate. You may decide that the following information is even more interesting.

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.

That’s how things stand right now. Keep in mind that any subject can change over time, so be sure you keep up with the latest news.

About the Author
By Cher Tour Tickets, feel free to visit our Cher Tickets site: Cher Tickets
In entertainment news, find Cher Tickets now for the 2014 Dressed To Kill Tour. See Cher Live as she performs new songs off her Closer To The Truth album and a lot of her other great hits!

Learn About Making Chocolate? The Advantages of Online Classes

Monday, May 19th, 2014

This article explains a few things about Making Chocolate, and if you’re interested, then this is worth reading, because you can never tell what you don’t know.

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.

The information about Making Chocolate presented here will do one of two things: either it will reinforce what you know about Making Chocolate or it will teach you something new. Both are good outcomes.

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.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

A Brief Look at the Past of Making Chocolate

Sunday, May 18th, 2014

Are you looking for some inside information on Making Chocolate? Here’s an up-to-date report from Making Chocolate experts who should know.

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.

The information about Making Chocolate presented here will do one of two things: either it will reinforce what you know about Making Chocolate or it will teach you something new. Both are good outcomes.

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.

When word gets around about your command of Making Chocolate facts, others who need to know about Making Chocolate will start to actively seek you out.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Good Parenting Can Involve Making Chocolate

Thursday, May 15th, 2014

Are you looking for some inside information on Making Chocolate? Here’s an up-to-date report from Making Chocolate experts who should know.

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.

How can you put a limit on learning more? The next section may contain that one little bit of wisdom that changes everything.

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.

About the Author
By Cher Tour Tickets, feel free to visit our Cher Tickets site: Cher Tickets
In entertainment news, find Cher Tickets now for the 2014 Dressed To Kill Tour. See Cher Live as she performs new songs off her Closer To The Truth album and a lot of her other great hits!

Tools in Making Chocolate

Friday, May 9th, 2014

The following article covers a topic that has recently moved to center stage–at least it seems that way. If you’ve been thinking you need to know more about it, here’s your opportunity.

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

If you find yourself confused by what you’ve read to this point, don’t despair. Everything should be crystal clear by the time you finish.

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.

Now might be a good time to write down the main points covered above. The act of putting it down on paper will help you remember what’s important about Making Chocolate.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

How Do Large Companies Make Chocolate

Thursday, May 1st, 2014

Have you ever wondered if what you know about Making Chocolate is accurate? Consider the following paragraphs and compare what you know to the latest info on Making 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.

Truthfully, the only difference between you and Making Chocolate experts is time. If you’ll invest a little more time in reading, you’ll be that much nearer to expert status when it comes to 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.

It never hurts to be well-informed with the latest on Making Chocolate. Compare what you’ve learned here to future articles so that you can stay alert to changes in the area of Making Chocolate.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

Making Chocolate Using Molds

Monday, April 28th, 2014

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.

If you base what you do on inaccurate information, you might be unpleasantly surprised by the consequences. Make sure you get the whole Making Chocolate story from informed sources.

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.

There’s a lot to understand about Making Chocolate. We were able to provide you with some of the facts above, but there is still plenty more to write about in subsequent articles.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Making Chocolate and the Right Way to Market Your Biz

Friday, April 25th, 2014

If you’re seriously interested in knowing about Making Chocolate, you need to think beyond the basics. This informative article takes a closer look at things you need to know about Making Chocolate.

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.

The information about Making Chocolate presented here will do one of two things: either it will reinforce what you know about Making Chocolate or it will teach you something new. Both are good outcomes.

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.

You can’t predict when knowing something extra about Making Chocolate will come in handy. If you learned anything new about Making Chocolate in this article, you should file the article where you can find it again.

About the Author
By Anders Eriksson, now offering the best guide on movie downloads over at free movie downloads

The Emotional Effects of Making Chocolate

Sunday, April 20th, 2014

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

The information about Making Chocolate presented here will do one of two things: either it will reinforce what you know about Making Chocolate or it will teach you something new. Both are good outcomes.

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.

About the Author
By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting

Tips for Making Chocolate

Thursday, April 17th, 2014

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.

It seems like new information is discovered about something every day. And the topic of Making Chocolate is no exception. Keep reading to get more fresh news about Making Chocolate.

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.

Now you can be a confident expert on Making Chocolate. OK, maybe not an expert. But you should have something to bring to the table next time you join a discussion on Making Chocolate.

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By Anders Eriksson, proud owner of this top ranked web hosting reseller site: GVO Hosting





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