Chocolates

and, where can i get chocolate making molds , making chocolates & gift box’s and other stuffs for making. and i stay in mumbai where can i find these stuff. thanks, please help.

Chocolates are a great gift in any season to family/loved ones, teachers, friends, weddings, parties, and anyone else that you’d love to show your appreciation to. It is not difficult and does not take as much time as one would think. The chocolates come in an assortment of colors and you can be as detailed as you like. Be creative with your chocolates and how you package them. Most of all have fun!

WHAT YOU NEED TO GET STARTED:

Glass bowl or glass jars (easy to store this way)

Wooden spoon

Aluminum foil

Plastic bag or plastic gloves for hands

Counter or table space to place your chocolates for ‘drying’

Chocolates

Chocolate flavors (oil-based)

Paintbrush

Chocolate Molds

HOW TO MELT YOUR CHOCOLATE:

Skillet/Grill Method – Best Method

1. Place chocolate in glass bowl and set on grill.

2. Set grill on simmer setting or lowest setting and stir every few minutes until melted.

3. You can have different colors of chocolate heating at the same time in separate bowls or jars.

Double Boiler Method – Stove method

1. Fill large pot 1/4 full and heat to medium.

2. Place your chocolate pieces in a glass bowl or jar (jars are better because you can

usually get small jars with different colored chocolates into one pot at a time)

3. Turn heat down to a simmer.

4. Stir until melted; continue adding chocolate until the desired amount is melted.

Microwave Method (not recommended as it’s too difficult to control the heat)

1. For one lb of chocolate coating, cook one minute on high. Stir.

2. Continue cooking on medium in 15-second intervals, stirring each time until the chocolate is fully melted.

THINGS TO REMEMBER:

The chocolate coatings are oil based, so never let water come in direct contact with them.

If you are adding flavors, they must be oil-based. Most extracts are water-based.

Never touch the chocolates after you have removed them from the fridge/freezer as the condensation will copy your fingerprint onto your chocolates. Instead, wait until the chocolates have reached room temperature (around 10 min) and no longer have condensation on them. This way they will also retain their glossiness.

Lay down a sheet of aluminum foil to place the chocolates on after you remove them from the fridge/freezer. Use a plastic bag or plastic gloves to lift and move the chocolates around until they reach room temperature.

STORING YOUR CHOCOLATES:

1. Store in a cool, dry and odorless area.

2. Do not place in the refrigerator or freezer as condensation will develop when removed. This will add water to the chocolate and it will become thick when melted.

MAKING THE CHOCOLATES

Solid Chocolate Molds:

1. Spoon melted chocolate into each of the cavities of the mold. If it overflows scrape away the excess with a straight knife or spatula.

2. Lightly tap the mold on the counter or table to remove any air bubbles on the surface of the mold.

3. Place mold in refrigerator to cool.

4. Remove from the fridge/freezer and flip over the mold onto a sheet of foil. The pieces will pop out. It may be necessary to gently tap or twist the mold.

5. If the pieces do not come out easily the chocolate may need a bit longer to set.

Painting a mold:

1. Using a paintbrush, paint the chocolate, in the color of choice on the inside sections of the mold.

2. Carefully look at the front of the mold to be sure that all appropriate areas are covered.

3. Let color set before adding any additional colors to prevent them from running into each other.

4. Once all desired areas have been painted and are dry, fill the remainder of the mold with the appropriate chocolate.

5. Follow the last 3 steps of Solid Flat-back molding.

Two Piece Hollow Molds:

1. Fill the backside of the mold with melted chocolate.

2. Clip the front of the mold to the back of the mold.

3. Shake the mold to completely coat both sides of the mold. Tap against counter to move any air bubbles.

4. Place in on its top in fridge for 3 – 5 minutes. Remove, then shake to redistribute the chocolate. Place in refrigerator on its back. Repeat these steps four or five times; each time placing the mold on a different side.

5. Be sure to place in refrigerator standing up as the last stage.

6. Once completely set, remove from mold.

A FAVORITE CHOCOLATE RECIPE:

Chocolate Maraschino Cherries

You will need:

Milk, White or Dark Chocolate pieces

Maraschino Cherries (Jar type is fine)

Icing Sugar

Chocolate ‘Cup’ mold

1. Cut cherries in halves

2. Paint in hollow chocolate mold and cool in the fridge/freezer

3. Add cherry halve and ‘cherry juice’ (mix cherry juice and icing sugar until you get a creamy consistency)

4. Add more chocolate to the top and avoid any air bubbles (pop with the tip of a knife or toothpick). Re-chill.

Jesse & Joy Chocolate Segundo Sencillo Electricidad descargalo ya en ITUNES

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I just found out that they have stopped doing neapolitan chocolates (in 2005)! They were this small individually wrapped chocolates that came in different flavours like coffee, orange, mint, plain and milk. I was wondering if anywhere did a similar type product?

I have not seen it. But sometime if you google it and and contact the company they might be able to help you get some like online.

they say that falling in love releases phenylethylamine(PEA)in the emotional part of our brain. PEA is known also to be found in chocolates? So is there really a connection between the two? Don’t give me that look, what do you think?

ive been eating a lot of chocolate lately

Música Chocolate de Luan Santana.
Acesse: www.ouvirmusicasgratis.net

Duration : 0:1:17

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I am looking to bring some candies/snacks/chocolates as gifts when I come to Australia. I heard hershey kisses and coffee crisps are hard to find? Is this true?

I live in Australia but I have never been to America. This question is hard to answer unless you have been to both countries. I love this kind of food so if you list them, I can tell you if we have them. You can email me. I have never had the two you mentioned so bring those. I can tell you we do have Oreos. List the rest!!!

A friend of mine is looking for a good red to relax with while he and his wife have Godiva Chocolates. For the first time I was stumped and what say. Could use some suggestions. Looking for a nice relaxing wine to wind down. Maybe a spanish Cab?

Thank you.

this is tricky bc since choc (specially strawberry choc) is sweet, the general rule is the wine should be sweeter than dessert. such as a port, or moscatel. but since it sounds like they want more than one glass, and dessert wines are not meant to down a bottle, you’ll need something (they’ll) that will accent the chocolate, without taking away from it. thats when i turn to mendoza argentina malbec merlot blends.2006 is a great year and usually under 25 for REALLY NICE BOTTLES. other reds might work, but i wouldnt do it

Hello, im making homemade chocolates for people this christmas. I did a test run and they tasted good, at first, but after literally 2 days (some refrigerated and some not) they went crumbly and white. Can anyone tell me why this happened and if there is anything i can do to stop it happening?? ( they were just normal chocolates, no filling etc.)

Thanks

You shouldn’t need to add preservatives; most chocolate is full of them already, and even if you buy the top-notch stuff (which is not full of preservatives), it shouldn’t perish that quickly. I’m guessing you were sold a batch that had been mishandled at some point.

There are a few things that could cause your chocolate to perish like this. It could have been stored in a place that’s too hot (chocolate should never be stored anywhere where the temperature is likely to exceed 20°C); it could have been heated too quickly when you melted it; it could have gotten too hot when it was melted; it could have cooled too quickly; or it could simply be old stock (or it could be a combination of these things).

The main thing with chocolate is quality. There are many different grades, each for a different purpose (and some is just plain shoddy workmanship). For making home-moulded chocolates, you want the finest grain available. Buy it from a reputable supplier with air-conditioned facilities. Store it in a dark cupboard or fridge. Heat it slowly, work it quickly, and cool it slowly.

One can never have too much chocolate. So says Alton, who takes a third look at the delicious, dark sweet. This time, he melts solid chocolates.
Recipes featured in this episode:
- Chocolate Truffles
- Ganache Frosting
- Good Eats Fudgepops

Duration : 0:10:37

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Ok, so I just got a fondue pot (not fountain), and all the "recipes" I’m seeing seem to include adding cream or some type of milk to the chocolates in the pot. I don’t understand why. Wouldn’t simply just melting chocolate be enough? What’s the reason for the additions?

You need to add it so it can make the chocolate more creamy and rich. It taste MUCH better with cream and/or milk. Try it without, then with. You taste a difference