Astro Findings
MERCKENS® COMPOUND COATING CHOCOLATE – Technically, this should be called “Compound Coating” since it is a special chocolate candy which has been “fixed” to permit you to coat or fill molds without all of the bother required of REAL chocolate. It is available in round wafers for ease of handling. This coating chocolate is safe, healthy, cheaper and tastes extremely wonderful! —————- find Merkens easier to work with too. Heating-cooling-heating-cooling, repeatedly, won’t hurt it nearly as often as lesser brands.
ACTUAL CHOCOLATE – If you would like more of a challenge
Due to great expense of real chocolate and the tiresome chore of having to condition it, I only recommend compound coatings. To use real chocolate, you must first “temper” it. This is a process whereby, you “manage” the chocolate to ensure that it can be utilized for coating. Or else, the real chocolate is not going to harden correctly for coating chocolates. This can be a very long-drawn-out process and a technique in itself. real chocolate has the exact same delicious taste as the coatings.
PARAFFIN
Previously Compound Coating was available to the homemaker, one could only make chocolate-coated candies with the use of candle wax; paraffin. Adding wax allowed “real-pure” chocolate to set up as coating. You still couldn’t put it in candy molds, but you are able to use wax to dip candies. This was a very dangerous thing to do, health-wise and who really wants to eat “candles.” A lot of people do not realize the dangers of eating wax. It has been alleged that paraffin does not even show on an x-ray. Who’s to know the risks in future years! So why use paraffin any longer at all? Coating chocolate will taste better than real chocolate with wax in it.
NOTE: Neither are you able to substitute chocolate chips for compound coating.
COLOR & FLAVOR
Coating “chocolate” is available in a wide range of colors and even several flavors. The WHITE-vanilla- flavored coating also comes in 8 different colors. The chocolate-flavored coating can be purchased in milk chocolate and dark (stronger cocoa flavor) chocolate. There also are peanut butter and butterscotch chocolate coatings. Flavored coatings can be found in strawberry, mint, orange and lemon.
Chocolate Making Supply Companies will also carry white or milk chocolate-flavored dietetic coatings. However, this product seriously isn’t recommended for diabetics without advice of a medical doctor. Excess consumption may have a laxative effect. Many foods can be added or mixed with the chocolate for the best taste. Raisins or nuts are two natural ideas.
NOTE: The dietetic coatings are not , however, safe for those people who are allergic to chocolate! The white coatings contain no chocolate and may be safe. But for chocolate, those with chocolate allergies should use Carob. It is offered in health food stores.
As you rehearse and experiment with the various chocolates you’ll discover an increasing number of candy making ideas. It is our hope that the knowledge provided herein, has helped, though if you would like additional details please visit our large online Cake Decorating Supply store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · April 11th, 2010 · Comments (0)
The mixture of a salty, crunchy nut surrounded by sweet, smooth candy is really irresistible and it is also very easy to do. Use your favorite nuts, for example almonds, pecans and macadamias. Chocolate makers can find numerous Spring time candy molds at Candy Making Supply stores. We’ve established of the fact that Merckens® brand of melting chocolate works the best. Just follow the straightforward and simple steps below.
For nut centers fill every mold cavity about one-half full with Merckens® brand melted chocolate. Tap the mold on the table top to eliminate any air bubbles. Place your required nut in each coated cavity of the shape. Then fill up the rest of the cavity with more melted chocolate. Tap gently once more to get rid of air bubbles. Chill candies until solid and unmold.
For Crème Centers… Did you always wonder how can the professional chocolate makers get those fancy crème centers into the chocolate? Well, it is pretty trouble-free when you understand the tricks. Fill up every shape cavity lower than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the outside layer onto the sides of each mold to the very top fringe of the cavity. Coat the mold in order that no light might be seen through the shell. Place the shape into the fridge for a couple of minutes to harden the candy shell. Next, get ready the crème center. The crème centers can be purchased already made or they can be homemade. Notice recipe underneath. Form a small ball of the crème center mixture and place it within the chocolate shell. Last, add additional melted chocolate to seal the top. Tap the mold lightly to get rid of air bubbles. Chill until firm and then unmold the chocolate.
Cooked Fondant Centers for Twirl Mints from Dry Fondant
For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of a double boiler Mix well and be certain there is no additional powdered fondant.
The fondant should turn to liquid right into a paste. For cordials with fruit centers you may wish it to become somewhat thinner. Heat to 155 degrees, put in coloring and oil flavors (extract flavors have alcohol so they cook out below 120 degrees).
Pour into funnel and deposit in party mint molds or center molds.
Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the perimeters of your saucepan. Blend all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a platter or shiny cookie sheet with sides. Do not scrape the saucepan. With a spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Steadily the fondant mixture will turn stiff and white. Knead until freed from lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the basic fondant, you are ready to make mints or utilize in centers.
For additional information, please place pay a visit to our large internet website. We are happy to aid with Candy Making Recipes.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 22nd, 2010 · Comments (0)