tempering chocolate vs melting wafers?
edition of Kev ? vs. tempering chocolate melt I’m starting to chocolate molds for sale as a part time hobby to make. From what I’ve seen, there are two options for chocolate. I can eather regularly buy chocolate in bulk and pass through the painstaking process of curing or buy the chocolate wafers that mold easily, but do not have cocoa butter in them (they’re cheaper). I want to be as profitable as I can, but I’m not willing to sacrifice taste. I’m not sure what the wafer taste. If anyone has any knowledge they may sahere with me he wouldd help many Best answer:.
response shy 2
j ‘did chocolates, both hand dipped and shaped and molded gourmet chocolate. I also sell many années.J there was either plates or bars of chocolate molds. It is much easier to work with, not simply melt after they formed and is also less collant.Pour improve the taste of chips / chocolate molds you can semi-dark chocolate with half the chocolate milk mix (not white chocolate.) . Also be very careful not to burn the chocolate taste terrible (even brittle and hard) Honestly, I’ve never had any complaints about my chocolates. They seemed to disappear in no temps.Chez Walmart, there are large (1 1/2 pounds) candy bar called “chocolate flavored almond bark … your own almond bark” (usually near the choc chips.). It is not expensive and if cut into squares fits well to make chocolate suckers, etc. These come in white and regular chocolate brown. I used to use it frequently in the past 3 années.J “I used the process of melting chocolate / pads etc in a water bath. This obviously works, but does not allow steam or water into chocolate., It is the chocolate in a few seconds to stiffen. now I always use the microwave. Very easy. fill very quickly microwave bowl of cereal 2/3 full of chocolate chips or platelets. microwave for a few seconds at a time (maximum of 30 seconds.) When the chocolate is soft , take out and stir (it will only melt excited.) It usually takes no more than 1 min., or to melt the bowl with chocolate. shock of the spoon. then in forms and in the edges with a brush distributes sweets. Develop sticks , put thin layer of chocolate. on sticks, then press lightly on the counter molds chocolate shake regularly and remove any air bubbles. place in the freezer for a few minutes. (maybe 5 or more), then turn gently pan on a baking sheet. after one minute. they drop out of the mold itself.
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