Hi everyone...Let me start with I do not know how to cook very well,
although I try! LOL

Anyway for the last year I have been making buttercream candies. I have come
to the conclusion that there has to be a different way to melt the chocolate
to coat the center. The chocolate is always so thick and hard to coat the
centers.

How do you all melt the chocolate when making candies? Do you add anything
to the chocolate? Thanks

Ronni

at Tue, 30 Dec 2003 15:45:20 GMT in
, (Ronni)
wrote :


Hi everyone...Let me start with I do not know how to cook very well,
although I try! LOL

Anyway for the last year I have been making buttercream candies. I have
come to the conclusion that there has to be a different way to melt the
chocolate to coat the center. The chocolate is always so thick and hard
to coat the centers.

It's not the melting that's the problem, it's the tempering. You can't
simply melt chocolate and then coat candy with it. If you do it will not be
tempered and thus generally will be gummy and sticky, probably what you're
referring to.

To temper chocolate, you need a cool, nonporous surface, such as a marble
board, and a flexible metal blade, such as a spatula or palette knife. Then
you melt the chocolate in a double-boiler, keeping it at low temperature.
When it's completely melted, pour 1/2 to 2/3 of it out onto your surface,
spade it around with your metal blade (i.e. alternately spread and scrape,
with a folding motion) until it just begins to solidify. Then quickly
scrape it back into the melted chocolate. Stir everything, and then you
should have tempered chocolate. Work quickly to coat your candies, because
it will lose temper fairly quickly if you're not careful, unless you're
working with really large batches.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" wrote in message
...
at Tue, 30 Dec 2003 15:45:20 GMT in
, (Ronni)
wrote :


Hi everyone...Let me start with I do not know how to cook very well,
although I try! LOL

Anyway for the last year I have been making buttercream candies. I have
come to the conclusion that there has to be a different way to melt the
chocolate to coat the center. The chocolate is always so thick and hard
to coat the centers.

It's not the melting that's the problem, it's the tempering. You can't
simply melt chocolate and then coat candy with it. If you do it will not
be
tempered and thus generally will be gummy and sticky, probably what you're
referring to.

To temper chocolate, you need a cool, nonporous surface, such as a marble
board, and a flexible metal blade, such as a spatula or palette knife.
Then
you melt the chocolate in a double-boiler, keeping it at low temperature.
When it's completely melted, pour 1/2 to 2/3 of it out onto your surface,
spade it around with your metal blade (i.e. alternately spread and scrape,
with a folding motion) until it just begins to solidify. Then quickly
scrape it back into the melted chocolate. Stir everything, and then you
should have tempered chocolate. Work quickly to coat your candies, because
it will lose temper fairly quickly if you're not careful, unless you're
working with really large batches.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Great thanks...
I am willing to bet part of the problem would be the large batches, too.
Along with my unknowledgable way to temper the chocolate.

This helps alot Thanks --- Ronni--AKA A chocolateaholic!! LOL

"Ronni" schreef in bericht
...

"Alex Rast" wrote in message
...
at Tue, 30 Dec 2003 15:45:20 GMT in
,
(Ronni)
wrote :


Hi everyone...Let me start with I do not know how to cook very well,
although I try! LOL

Anyway for the last year I have been making buttercream candies. I have
come to the conclusion that there has to be a different way to melt the
chocolate to coat the center. The chocolate is always so thick and hard
to coat the centers.

It's not the melting that's the problem, it's the tempering. You can't
simply melt chocolate and then coat candy with it. If you do it will not
be
tempered and thus generally will be gummy and sticky, probably what
you're
referring to.

To temper chocolate, you need a cool, nonporous surface, such as a
marble
board, and a flexible metal blade, such as a spatula or palette knife.
Then
you melt the chocolate in a double-boiler, keeping it at low
temperature.
When it's completely melted, pour 1/2 to 2/3 of it out onto your
surface,
spade it around with your metal blade (i.e. alternately spread and
scrape,
with a folding motion) until it just begins to solidify. Then quickly
scrape it back into the melted chocolate. Stir everything, and then you
should have tempered chocolate. Work quickly to coat your candies,
because
it will lose temper fairly quickly if you're not careful, unless you're
working with really large batches.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Great thanks...
I am willing to bet part of the problem would be the large batches, too.
Along with my unknowledgable way to temper the chocolate.

This helps alot Thanks --- Ronni--AKA A chocolateaholic!! LOL



There's an easier way to temper, but then you need a good thermometer, and
some patience too....
try this, and if you cant get it right, I'll give you the other method.

S.

On 04-01-04 21:58:50, The Joker wrote:

There's an easier way to temper, but then you need a good thermometer, and
some patience too....

Do tell.



--
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