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Adding color details to candies makes them more realistic and much more fun! For big areas of color, it’s best to color the melted chocolate right inside the mold before the entire chocolate is molded using a decorator brush. Or, for very small particulars like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a little hole cut within the tip.
Melt desired Merckens® colors in the microwave using a chocolate Melting Plate. With a decorator brush, paint areas of the candy molds with melted chocolate in a single shade. Refrigerate mold a couple of minutes until chocolate is firm, repeating for each added color. For best results, always fill in one section of the mold at a time and allow it to set before adding additional colors.
Piping Details: Piping is the way you’ll add designs or details by restricted squeezing of melted chocolate, icing, etc., from a decorating bag. Just squeeze out of your bag onto your molded candy. It is simple to add hair, facial expressions, clothes or other designs to chocolate. While using parchment bags: Abide by Parchment Triangles package directions to prepare one bag for each color. Melt the candy individually prior to putting in parchment bags and then spoon it into bags. With a scissors cut a small hole in tip and squeeze chocolate on molded candy. You may also reheat the candy if it hardens in the bag by putting the bag back in the microwave or over a heating tray.
There isn’t any trick to molding chocolate on a stick! Most Candy Molds are made with indentations to suit our lollipop sticks, so it’s easy to make and give these great chocolate treats. Lollipops are fun to decorate for your occasion, with simple ribbon and wraps.
1. Pour melted chocolate into lollipop mold. Tap mold to get rid of air bubbles.
2. Arrange sticks in mold. Rotate sticks to carefully coat with chocolate so that they remain securely in place.
3. Refrigerate until hard, remove lollipops by raising the stick and removing candy from mold.
Lollipop Bouquets: In search of a fabulous way to mention “Get Well”, “Happy Birthday” or “I Love You”? These wonderful bouquets are so easy to create, using a coffee mug, flower pot or gift container and your home-produced lollipops. They’re much more treasured, because you make them by yourself
1. Using a craft knife cut a bit of foam craft block to suit your choice of container and put inside. Or, wrap a rectangle of craft block in Wilton Fanci-Foil Wrap to use as a base for the blossom
2. Put in your lollipops into the craft block, arranging in most wanted positions.
3. Decorate all-around lollipops with tissue, decorated plastic wrap, curling ribbon, balloons, gift cards, etc
For added information please visit our cake decorating supply online store.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 12th, 2010 · Comments (0)
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.
For additional information, please place pay a visit to our large internet website. We are happy to aid with Candy Making Ideas.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)