CHOCOLATE MAKING

Assalammualaikum

Hi, readers.. hows your day... 

today, we would like to share about knowledge to make a chocolate praline.

first we must know about characteristic and information of chocolate

Tempering

Process of melting and cooling chocolate to specific temperature in other to prepare it for dipping, coating and molding

Purpose

a)      Better stability during storing : avoid fat bloom

b)      Good appearance & texture : glossy

c)       Good melting behavior : smooth texture in mouth

d)      Set quickly

 Tempering step

Melt ->cooling -> rewarming

Temperature

Dark chocolate : 30-31

Milk chocolate :28-30

White chocolate: 27-29

Tempering method

- Tablage

Melt chocolate at 40-45 -> pour 2/3 into marble slab -> fold back and forward

- Seeding

Melt chocolate at 40-45 -> add chopped chocolate 1: 3  ->stir well until reach 29-31 (depend chocolate)

 *    1: chopped chocolate,  3: melted chocolate      

to make a simple chocolate molding. usually we just buy at the shop but, today we need to make it. :)

Chocolate Molding

- Prepare a chocolate bar, and double boiled it with medium heat.. stir it slowly 

-Put it at molding and scrapped the extra chocolate. 

Use a chocolate molding from plastic.. but to good appearance you can use from silicone

  

Place the melting chocolate into a molding but place it half. After that,let it cool, then  put a nuts or chocolate garnash

Then, full the chocolate into a mold.. cool the chocolate for 1 hour

This is the final result, our group make two different shape. Rose and angry bird shape