For the first time chocolates
An Introduction for Beginners (suitable for children)
For beginners, it is difficult to make chocolates the first time. Because some of the techniques are not easy to implement. In particular, the treatment of couverture is difficult and tricky. So here are some recipes and techniques are demonstrated for beginners are easy to implement. The result should not cause disappointment and anger, but fun.
Also takes time to manufacture chocolates. The best way to plan a whole weekend: On Friday evening, make the filling, forming on Saturday to fill the frozen truffles and coat on Sunday and enjoy the chocolates. That only the freshest and best materials for the production to be used should be clear to everyone, because only with good materials, there are good
In the manufacture of chocolates and the room temperature is important. This should be possible 20 ° C. Following recipes do you make in the summer at 30 ° C, the mass can not solidify properly.
Here are two simple recipes: Recipes for both can take quite normal couverture chocolate is used as long as this pure cocoa butter and no external fat. In addition, no special equipment is needed.
|dark chocolate (best quality)|
|Milk chocolate (best quality)|
|Cream (cream), preferably with 35% fat content|
|Packet of chocolate powder|
|Package powdered sugar (icing sugar)|
|to wrap around the small bag of chocolates|
180 g dark chocolate, finely chop and place in a bowl. 90 g cream (cream) bring to a boil and pour into the bowl with the chocolate. Smooth stirring until all chocolate is dissolved constituents.
Place on the still liquid chocolate mass is a cellophane so that the material can not dry. Now let the pot stand overnight (not in refrigerator).
200 g milk chocolate and finely chop in a bowl. 80 g cream (cream) bring to a boil and pour into the bowl with the chocolate. Resolved until smooth with a trowel until all ingredients are chocolate. Should not dissolve all the ingredients, place the bowl in warm water.
Now put also on the still liquid chocolate mass is a cellophane and let the pot stand overnight (not in refrigerator).
Remove the cellophane. Take with a spoon as uniform as possible and scroll down to the hand portions of truffles. The pre-rolled truffles, place it on a baking separating foil.
The remaining liquid chocolate making (40 ° C, do not overheat!). Some liquid chocolate to give a hand and turn the pre-rolled truffles in it, so that the whole surface is covered with chocolate. Then again put on a baking sheet and solidify racing. Use for filling the dark dark chocolate and milk chocolate for the light weight.
A second time to give liquid chocolate in the palm and roll the truffles in it, may have even a third time, the chocolate layer must have a certain thickness and strength. Of course, re-use milk chocolate for the bright and dark chocolate for dark chocolate.
Now roll the balls of dark chocolate once in dark chocolate and then place in a bowl with sugar and turn it. The balls roll again in milk chocolate milk chocolate and then place in a bowl of chocolate powder in it and turn.
The praline is a little powdered sugar (or chocolate powder) leave until the chocolate hardens, and then sieved using a fine sieve the excess powder. This work is best done outdoors, otherwise the icing sugar dust spread throughout the kitchen.
I think this is the easiest method is even making their own chocolates, there are no special materials and equipment are necessary. As
a next step (other than difficulty), I recommend making a mass which contains alcohol (eg Kirschtruffes ). But perhaps even an attempt to produce chocolate with bubbles.
From Trempieren (the praline dipped in the couverture), I advise against it. It takes a lot of experience with the temperatures at the treatment of couverture (chocolate) to cope. If you want to learn this technique you have to take into account multiple failures (for example, that the chocolate gray ) are. So it is better for beginners to concentrate on the variations powdered sugar and chocolate powder. Who then over time gets funny thing, and not afraid of setbacks can, then dare already to this technique.
Finally, the novice should learn the chocolate world, yet the three main principles:
No water in the chocolate!
Even small amounts of water to the chocolate to solidify. Couverture The liquid thickens when a few drops of water are already so. Also, water vapor in the kitchen should be avoided.
Chocolates do not belong in the fridge!
If you are looking for chocolate recipes from the Internet, it is said in these recipes often that the truffles are to be placed in the refrigerator. This is the reason because the truffle cream (cream) and therefore contain the longer untenable. That I think is wrong, because it is dressed in the refrigerator for dampness, the chocolates are rather poor. The best way to make chocolates in dark, dry and cool place (about 15 – 17 ° C).
In many cases, is trying to make very soft fillings to this type of solid, however: If the cold interior of the refrigerator, it attracts moisture, like a cold glasses that fog up in the warm room. When coating the interior remains between interior and coating a thin layer of water are what make the chocolate less long lasting. Moreover, can occur when coating also does not shine, when the interior temperature is lower than room temperature . For very soft fillings are hollow spheres used. If the ganache for further processing at last becoming too soft, it is therefore better to warm the ground again carefully and compensate with a couverture, adding strength.
The stuffing dries out quickly!
The fill must be covered to solidify so that it does not dry out (see Figures 2 and 4). Similarly, hollow balls, if used as soon as possible to be closed. After about one to two hours, the filling is usually so tight that the balls can be closed. You should leave filled hollow spheres under any circumstances overnight and they include only a day later.