|
| |
   
Working with Mercken's and Guittard
Chocolate
|
The two most common ways to melt
Mercken's or Guittard a'peels chocolate are:
Place water in bottom of double boiler.
Bring to boil. Turn off heat. Place chocolate in top of double boiler
and set over hot water and stir until melted. NEVER COOK CHOCOLATE!
Also make sure the water doesn't touch the chocolate.
Another way to melt chocolate is to place it in a microwavable container and
set the temperature on high. Microwave for 1 minute to start. Stir.
Place back into the microwave and heat for 30 second intervals until your
chocolate is smooth. Be sure to stir between each heating. Each
microwave is different.
The amount of chocolate and the colors for each project may vary. For
larger projects, you can use an electric fry pan with about 3 inches
of water in it. Set on the lowest temperature, making sure the water
never gets too hot. A good way to test it is to stick your finger in it to
be sure. Place the container of chocolate in the water and be very
careful not to get WATER in your chocolate. These instructions apply only to
Mercken's or similar types of coating chocolates. High quality Belgian,
Swiss, French or U.S. chocolates e.g. Callebaut with higher cocoa content
will require
tempering.
|
| Using
melted chocolate, you can mix your favorite nuts with it for clusters, toss
your favorite nuts (without the skins) into the chocolate, stir, and
drop onto a cookie sheet or into candy cups and refrigerate. Or make
haystacks by mixing the chocolate with coconut. Try dipping dried fruits or
even potato chip or popcorn. If you are a chocolate lover like I am,
the ideas are endless. |
Molding Chocolate
(one color)
|
When the
chocolate is completely melted, fill each cavity of the candy mold with the
chocolate using a teaspoon, a squeeze bottle filled with melted chocolate,
or a disposable cake decorating bag filled with melted chocolate and a small
hole cut in the end. Then gently tap the chocolate candy mold on a
hard surface to eliminate any air bubbles. You will see the bubbles come to
the top. If lollipop molds are used, now is the time to place the stick into
the mold. It is better if you point the stick into the chocolate then twist
it as you drop it down into the trough provided in each cavity. This assures
you the chocolate will cover the stick and it wont fall off later. Tap on a
hard surface once again to flatten the back (gently not to disturb the
sticks).
Now chill the candy mold in the refrigerator or freezer. Naturally the
freezer takes less time, but you must watch the candy much closer. If it
remains in there too long, it could crack your items. Usually the
chocolate begins to come away from the candy molds edges when it is ready.
Now turn the candy mold over onto a soft surface (usually a paper towel
works fine). You do not want to flip any candy onto a hard
surface. You could break them. If they do not drop out of the candy
molds right away, chances are they need a few more minutes in the
refrigerator. Some items (like chocolate mold boxes, candy mold dishes or
larger items) are a little more difficult and require a little wiggling to
get them out. Rubbing the outside of the candy mold with your warm
hands helps. Once your items are finished, place them in food approved
candy boxes or candy bags. |
Molding Chocolates (
More than one color)
|
| Have fun, detail your items by
adding different colors in the same mold. Using chocolate brushes (non-shed
type), skewers, or toothpicks dab the colored chocolates into the candy
molds. You may want to tap the candy mold occasionally if the items are
deep. Before overlapping colors, be sure you let the first colors set in the
refrigerator for a couple of minutes before proceeding. You do not want your
colors to run together. Turn your candy molds over and take a look at your
item. When you are happy with your creation its time to finish it off with
the main color following the instructions above. Remember to cover
your lollipop mold sticks with plenty of chocolate. Ribbons are cute added
to your lollipops either around their neck or around the candy bags when you
are finished. |
How to make filled
candies
|
First you need a game plan as to
what you are going to put inside your filled candies. Are you filling large
Easter eggs in which you need to fill up space or are you filling small
filled candies in a fancy box? Large candy mold cavities need some
kind of filling like: our Basic center mix, Rice Crispies, coconut, nuts,
fudge, peanut butter or other bulky items.
Basic Center Mix:
Mix Together:
1 pound Drivert (superfine) sugar
½ can Eagle Brand Sweetened Condensed milk.
¼ pound butter (not margarine)
Coloring or flavoring to suit (candy flavors from our candy making supplies
page are great!)
The Drivert sugar can be found at many supermarkets.
This Basic Center Mix is best when made 24 hours in advance.
Refrigerate when not in use.
After this mixture has been refrigerated for several hours, you can take a
small amount and roll it into a ball and roll it in your favorite toppings.
(Desiccated coconut, nuts, cocoa or your preferred toppings.
Now for the chocolate candy molds:
With a teaspoon or squeeze bottle put a good amount of melted chocolate
(about 1/3 full) in the cavity and with a paintbrush push the chocolate up
the sides of the candy mold. The object is to make sure the whole inside of
the chocolate molds cavity is covered. Hold the candy mold up to the light.
If you can see light then you do not have it covered enough. Sometimes it
take a little practice and a couple of times to get it right. Refrigerate
the chocolate molds between coats. If you do not cover chocolate molds
properly they will leak, especially chocolate cherries. Once you have the
chocolate molds coated properly, take a small ball of your filling
(depending on the size of the candy molds) and press it into the cavity so
it is about ¾ full. Then top with melted chocolate. Squeeze bottles make
this job easier. Tap on hard surface to flatten. Place in the
Refrigerator. After 10 minutes or so, turn them over on your paper
towel. They should pop right out. If they do not, place them back into the
refrigerator. Store as instructed above. |
| First thing you need to do is
trim around both chocolate molds to about ½ to 1 inch. You will need
some type of clips to hold your candy molds together while the chocolate is
hardening. Some chocolate molds have a snap together method, but
I trim those just outside the snap rim and still use the clips for security.
Now fill the back chocolate mold with chocolate and clip the top
chocolate mold to it. Rotate the chocolate mold until the entire item
is coated, tapping gently on all sides to make sure there are no bubbles.
Place in refrigerator for about 5 minutes (freezer is not recommended).
Then rotate to another position, shaking chocolate molds as you turn
them. Repeat every 5 minutes rotating to a new position. The last
position should be standing up. You want to make sure it is not top
heavy. After 10 or 15 minutes depending on the size of your item remove from
refrigerator and carefully remove the chocolate mold laying it on a soft
surface. Try not to touch the item too much, as it will show
fingerprints. Package being careful not to bump the item. Remember they are
hollow and fragile. Now if you want to detail the hollow item, this
can be a little tricky. Paint in the colors you want. Make sure it is
thick. Place in refrigerator a few minutes. Then with a paintbrush, cover
the back of the colored areas with the main chocolate you are planning
to finish your item in (usually milk chocolate). Give it a good thick coat
so the colors won't run when you pour in your last chocolate..
Refrigerate a few minutes and proceed as above. Try to keep your
chocolate on the cooler side so it won't melt the chocolate underneath. This
again takes practice. |
Solid molding of two
chocolate pieces
|
| There are several
ways. I find this easiest. Fill one of two candy molds with
chocolate to just below the rim. Tap to remove the bubbles and
place in refrigerator until finished. Remove from the candy mold. Fill the
other candy mold half to the top of the mold. Tap to remove air bubbles.
Place the finished half on top of the chocolate mold you just created.
Refrigerate. They should stick together. |
|
