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The mix of a salty, crispy nut surrounded by sweet, smooth chocolate is really mouth-watering and it is also very simple to do. Use your preferred nuts, like almonds, pecans and macadamias. Chocolate makers can find numerous Spring time candy molds at Candy Making Supply stores. We’ve found that the Merckens® brand of melting chocolate works the best. Just follow the straightforward and simple steps below.
For nut centers fill up every shape cavity about one-half full with Merckens® brand melted chocolate. Tap the mold on a table top to eradicate any air bubbles. Place your desired nut in every coated cavity of the shape. After that fill up the remainder of the cavity with more melted chocolate. Tap lightly again to remove air bubbles. Chill candies until solid and unmold.
For Crème Centers… Did you always wonder how do the professional chocolate makers get those elaborate crème centers into the chocolate? Well, it is pretty easy when you understand the tricks. Fill up every shape cavity less than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the coating onto the sides of every mold to the very top edge of the cavity. Coat the shape to ensure that no light can be seen through the shell. Situate 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 pre-made or they can be homemade. Notice recipe underneath. Form a small ball of the crème center combination and place it in the candy shell. Last, add additional melted candy to seal the top. Tap the mold gently to get rid of air bubbles. Refrigerate until solid and then unmold the chocolate.
Cooked Fondant Centers for Twirl Mints from Dry Fondant
For every 2-1/2 cups of dry fondant add 4 tablespoons water in the top of the double boiler Stir well and be certain there isn’t any additional powdered fondant.
The fondant should liquefy right into a paste. For cordials with fruit centers you might wish it to become a little thinner. Heat to 155 degrees, put in coloring and oil flavors (extract flavors contain alcohol so that 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 edges of your saucepan. Combine 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 plate or shiny cookie sheet with sides. Do not scrape the saucepan. With a spatula or wooden spoon, scrape fondant mixture from the fringe of platter toward the center. Gradually 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 fundamental fondant, you are ready to make mints or use in centers.
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Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)
Mistakes should be eaten, principally when experimenting with candy and chocolate making. Let the good times roll! The point is, start off with a great attitude, and just have fun. Candy making is absolutely not too difficult, you’ll pick it up really clearly, and discover an innovative new and fun activity, with benefits! Wait till you see the fabulous treats that may be made. Who knows maybe, you’ll even start a little business and earn a few dollars.
To begin with a word of advice: Buy a good class of chocolate, not the unpleasant waxy tasting stuff that is offered at truly low prices. Every single time that I have prepared a taste test, the test person picks out the quality chocolate. It makes a world of difference. My recommendation for a really good melting chocolate will be the Merckens® brand. This brand can be bought in stores that retail cake and candy decorating supplies.
Step 1 is to melt the chocolate as explained in our Melting Guide.
Step 2 would be to fill the die up. Pour the melted candy accurately into the mold. The melted candy is either in the bowl, pastry bag, or perhaps a melting bottle. When the mold is filled, to some extent tap it a few times on your counter to get rid of any air bubbles inside the candy,
Step 3 would be to Chill Out! By this I mean to cool down the chocolate down by placing the filled molds inside the refrigerator or freezer. This does not take long, within 5 to 10 minutes the chocolate is going to be ready to unmold. I typically look forward to the top of the candy to look like it has that frosted appearance.
Last Step which is number 4 Unmold Your Creation! Turn the mold over and hold above your countertop about an inch or two. You’ll probably want the chocolates to fall on a plate or paper towels. Take care and gently flex the mold until the chocolates fall out. Your chocolates will remain fresh for a few weeks if your stock them in a cool and dry place.
So that you can keep your goodies fresh, it isn’t required to refrigerate them. Simply keep them in an airtight container at room temperature (if it’s the summer and you do not use air-conditioning, and its 90 degrees outside, store them in a cooler location, like possibly the basement.)
Mother must have taught you well in the event you’ve already cleaned up. At any rate I might as well mention it now…According to a renowned source “Once you finish making candy, wash your candy molds in lukewarm water and dry completely using soft cloth. Do not use soap or detergent as they could eventually cause molds to dry out and crack. Never boil you molds or place them in the dishwasher. Molds can last for years when you store them the proper way. Furthermore keep them flat to avoid warping and place tissues between stacked molds to avoid scrapes.”
For added information and help with Cake and Candy please visit our oasis online website. We now have thousands of items that will assist you to in your cake and candy making endeavors.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 6th, 2010 · Comments (0)