How to Make Molded Chocolates

How to Make Molded Chocolates.

Molded chocolates make a nice dessert as well as a great gift for holidays, birthdays, and other special occasions. Whether you want to use high-quality or standard chocolate, making molded chocolate is not a difficult process!

Part 1 Buying and Melting Your Chocolate.
1. Buy chocolate bars or chips for the cheapest option. Chocolate chips and chocolate bars don't usually use true chocolate and do not have the same rich taste as couverture chocolate. However, they are more stable—meaning they can be microwaved—and are a lot cheaper than couverture chocolate.
Always look at the ingredients first to determine the chocolate type. Confectionary chocolate—cheaper chocolates rich in carbohydrates and sugar—contain vegetable fat instead of cocoa butter.
You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty.
If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors.
2. Purchase couverture chocolate for the best taste. Couverture chocolate is high-quality and tastes great, but much is more expensive than standard chocolate. It also must be heated with a double-boiler. But if you're picky about your chocolate, couverture chocolate is worth the price!
Check the ingredients to determine the chocolate type. Couverture chocolate contains cocoa liquor, cocoa butter, sugar, and vanilla.
Any chocolate with cocoa butter must be tempered, which means you must use a double-boiler.
3. Microwave the chocolate if you're using chocolate bars or chips. Put 1 pound (450 g) of chocolate in a microwave-safe bowl and heat it for 1 minute on medium. Afterward, stir the chocolate as much as you can. Continue microwaving the chocolate in 1-minute intervals and stirring it afterward until it's a smooth consistency.
When the chocolate is properly melted, it should pour from a spoon like syrup.
Be sure that the bowl is microwave safe and never use a microwave without an adult present.
Don't overcook your chocolate or you'll ruin its consistency.
4. Double-boil the chocolate if you’re using couverture chocolate. Heat 1 pound (450 g) of couverture chocolate on low for 15 minutes. Place your chocolate into the top pan or bowl. Set the heat to low—2 or 3 on your stove dial—and boil it for about 15 minutes. Use a cooking thermometer to make sure the chocolate is 110 °F (43 °C) when it's done. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt.
If you don't own a double-boiler, make one on your own.
Never use an oven without the help of an adult.

Part 2 Molding Your Melted Chocolate.
1. Purchase a plastic candy mold for your chocolates. Always choose clear molds whenever possible—this makes it easier to tell when your chocolates are done. In terms of size, select whatever mold you'd prefer. Just remember that larger molds take longer to cool.
Invest in custom molds to create your own shapes and designs!
Never use a metal mold.
2. Paint the surface of your candy mold if you want colored chocolates. Use small, food-safe paintbrushes to apply 1 or more colors of a confectionary coating into the surface of each chocolate mold. If you're going to paint multiple colors, make sure to purchase multiple colors of confectionary coating and let each color dry one at a time before adding another. Once all the colors have dried, you can add your chocolate!
If you're up for the challenge, you can also melt cocoa butter (following the same instructions as for chocolate), tint it with fat-soluble food coloring, and use paint the mold surface with it.
3. Pour the melted chocolate into the mold. If you have squeeze bottles, pour your chocolate into them and squeeze it into each mold cavity. If you don't have squeeze bottles, spoon your chocolate from the bowl and gently pour it into the cavities.
Gently tap the mold tray onto a tabletop after filling all the cavities. This will remove air bubbles by leveling out the chocolate.
4. Scrape the excess chocolate from the mold. Run the edge of a small palette knife or offset metal spatula across the top of the mold to remove excess chocolate. Afterward, the chocolate should be level with the surface of the mold.
If you're making your molds into lollipops, insert the sticks now. Be sure to twist the sticks all the way around once to ensure the chocolate coats it evenly.
5. Place your mold in the freezer for 5 to 10 minutes. Remove small bite-sized chocolate molds in about 5 minutes and standard molds in around 10. Leaving the mold in the freezer is nothing to worry about—it's much better than taking it out too early.
If you can't freeze your chocolate, refrigerate it for about 15 to 30 minutes (the former for small molds and the latter for standard molds). However, remember that freezing "quick-cools" the chocolate, which makes the pieces easier to remove.
6. Check that the chocolate has set before taking them out of the mold. Before trying to remove your chocolate pieces from the mold tray, make sure that they have properly contracted and dried. For clear molds, check the underside and make sure the chocolate doesn't look wet. If your mold isn't clear, gently touch the surface of the chocolate while wearing candy handling gloves.
Purchase candy handling gloves from kitchen stores and online suppliers.
7. Remove the molded chocolate from the tray. After removing the mold tray from the freezer, gently tap it against a clean towel spread across a flat surface. If the chocolate cooled properly, the pieces should fall out immediately. For chocolates that don't fall out, gently tap the back of each mold.
If you used a refrigerator to cool your chocolate, you might have to push each chocolate piece out of the mold from behind the tray.
Use a paper towel to gently remove any moisture from the chocolate pieces.
8. Clean your mold as soon as possible. Always clean your mold while the chocolate is still melted. Clean and rinse it thoroughly with soapy water. If there's any chocolate left, put the mold in the freezer until the problematic chocolate hardens. Afterward, gently tap the mold against a hard flat surface and the chocolate should cleanly fall out.
Use this same strategy for squeeze bottles.
9. Store your chocolate in a plastic air-tight container. Always place the container in a dry, cool place, such as a pantry or cupboard. Ambient temperature should be 55 to 70 °F (13 to 21 °C) and humidity should be lower than 50 percent.
Never store your chocolate in the refrigerator.

Community Q&A.

Question : How long can the chocolate be stored?
Answer : If it's in an airtight container, it can last as long as the date on the chocolate you used to make the candies!
Not Helpful 1Helpful 10
Question : Can I make my own molds?
Answer : Yes. You can make your own molds by getting a piece of chocolate and shaping it with a molder or knife.
Question : Is there any chocolate that can be made without a mold?
Answer : You can't make chocolate candies without a mold, but you can make chocolate shards with a sheet pan.
Question : I tried to melt Vanhouten Professional Chocolate Bars, dark chocolate with 66% cocoa, on a double boiler. It never melted. How should I make molded chocolates with this brand?
Answer : Was the water boiling? If not, that might have been the problem. If the water was boiling, then the chocolate might have not been in small enough pieces.
Not Helpful 0Helpful 8
Question : How much time does it take to make it?
Answer : Maybe an hour, at most.
Question : Should I grease my chocolate molds?
Answer : You can give them a light spray, just to make sure the chocolates come out, but it's not necessary.

Things You'll Need.

Plastic candy mold.
Double-boiler (for couverture chocolate), Mixing bowl (oven-safe if you're microwaving).
Cooking thermometer, Squeeze bottle, Spoon or 5 ounce (140 g) ladle.
Small palette knife or offset metal spatula, Lollipop sticks (for chocolate lollipops).

Warnings.
Never wash your candy mold in a dishwasher.
Don't use a microwave or oven without the help of an adult.

Mei 09, 2020

how to bake corn

How to Bake Corn.

Corn is a delicious and nutritious vegetable that can be baked in a variety of ways. To roast ears of corn, start by removing their husks. Smear the ears with butter, wrap them in foil, and place them in the oven. Casseroles are another great way to bake both whole kernel and cream-style corn. For something different, try a roasted corn and pepper salsa. Shuck and roast the corn, then slice the kernels off each ear. Combine the corn with fresh ingredients and serve the salsa with tortilla chips.

Method 1 Roasting Corn on the Cob

Ingredients.
4 ears of corn, 2 tablespoons butter, melted, Serves 4.

Steps.
1. Preheat your oven to 450°F (232°C). Let your oven heat up while you shuck the corn and prepare it for roasting.

2. Remove the outer leaves of each ear of corn. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob.

3. Expose the tip of each piece of corn to create a “zipper.” Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper."

The tassels are the silky strings bunched at the end of the cob.

4. Pull the “zipper” down firmly with your dominant hand. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted.

This will also expose thin, silky strands on the inside of the husk.

5. Pull the husk off the cob in 1 smooth motion. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it.

6. Pull off the remaining silky strands with your fingers. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands.

7. Smear about ½ tablespoon of softened butter on each ear of corn. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around.

8. Wrap each buttered ear of corn individually in aluminum foil. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil.

9. Bake the corn for 20 to 25 minutes. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven.

10. Remove the baking sheet and serve the corn. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.

Method 2 Baking a Corn Casserole.

Ingredients.

1 can or 15 oz (430 g) whole kernel corn, drained, 1 can or 14 oz (400 g) cream-style corn, 1 package or 8 oz (230 g) corn muffin mix.

1 cup (120 g) sour cream, 1/2 stick butter, melted, 1 to 1 1/2 cups (120 to 180 g) shredded cheddar cheese, Serves 6 to 8.

Steps.

1. Preheat your oven to 350°F (177°C). Let your oven heat up while you put the casserole together.

2. Combine the corn, muffin mix, sour cream, and butter in a bowl. Pour both cans of corn and the package of corn muffin mix into a large mixing bowl. Use a spoon to combine them. Add the sour cream and melted butter to the bowl and stir the mixture until completely incorporated.

The mixture will be slightly lumpy.

3. Pour the mixture into a greased 9 in (23 cm) x 13 in (33 cm) dish. Spray your casserole dish with nonstick cooking spray, taking care to coat all sides of it evenly. Transfer the corn mixture from the bowl to the casserole dish.

4. Bake the corn casserole uncovered for 45 minutes. Place the corn casserole into the preheated oven. When the casserole has lightly browned on top, carefully remove the dish from the oven. Place the casserole on a heat-resistant surface.

5. Top the casserole with cheese and bake it for 5 to 10 more minutes. Sprinkle shredded cheddar cheese evenly over the entire surface of the corn casserole. Use an oven mitt to place the dish back into the oven. Let it bake at the same temperature for another 5 to 10 minutes. Remove the casserole from the oven when the cheese has completely melted.

6. Let the casserole stand for 5 minutes, then serve. Set the casserole on a heat-resistant surface and let it cool down for about 5 minutes. Use a large spoon to scoop out and plate each serving. Serve the dish warm.

Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.







Method 3 Making Roasted Corn and Pepper Salsa.

Ingredients.

2 poblano peppers, 1 jalapeno.

4 ears corn, husk and silk removed, 4 tablespoons unsalted butter, melted, Sea salt and pepper, to taste, ¼ cup (30 g) fresh cilantro leaves, chopped.

½ cup (60 g) red onion, diced, 1 tablespoon red wine vinegar, 3 tablespoons lime juice, 1 teaspoon granulated sugar, ½ teaspoon kosher salt.

Serves 6

Steps.

1. Preheat your oven to 400°F (204°C) and prepare a baking sheet. Line a large baking sheet with aluminum foil. Spray the foil evenly with nonstick cooking spray.

2. Remove the husks and silk from the 4 ears of corn. Peel off the light green outer leaves. Gently peel back the remaining inner leaves at the end of each cob. Think of these pulled back leaves as the corn’s "zipper." Grab the “zipper” and tassels and pull them off each ear in 1 smooth motion. Snap the leaves off the ends, then pull off any remaining silk from the kernels with your fingers.

3. Cover each ear with 1 tablespoon (14.8 ml) of melted butter and season. Place the shucked corn on the foil-lined baking sheet. Use a butter knife to smear 1 tablespoon (14.8 ml) of melted butter onto each ear. Be sure to spread the butter from the base to the tip of the piece of corn, and then all the way around it. Season each ear with sea salt and pepper.

4. Add the whole peppers to the baking sheet. Rinse the poblanos and jalapeno off with water, then pat them dry. Place the whole peppers onto the baking sheet with the corn. Spray the tops of the peppers with nonstick cooking spray.

Spread the veggies out on the baking sheet so none of them are overlapping.

5. Roast them for 10 minutes, then flip and roast for 10 more minutes. Place the baking sheet into the preheated oven. After roasting for 10 minutes, use tongs to quickly flip over each ear of corn and all of the peppers.

6. Pull out the peppers and continue roasting the corn. Use tongs to flip each piece of corn over again, then remove the roasted peppers from the baking sheet. Close the oven door. Put the peppers in a container with a tight-fitting lid. Let the peppers sit for 15 to 20 minutes while the corn continues to roast.

7. Combine the onions and red wine vinegar in a bowl. Dice the red onion and place it in a medium sized bowl. Pour the red wine vinegar over the onion. Set this aside to marinate for 10 minutes while you finish preparing the salsa.

8. Peel the skin from the roasted peppers and dice them. Remove the peppers from the container. Use a sharp knife to peel off the skin from all of them. Cut into each pepper and remove the ribs and seeds from the inside. Discard these. Dice the peppers and add them to the bowl with the onions and vinegar.

9. Remove the roasted corn and cut the kernels off of each cob. The corn kernels should be lightly browned when you remove them from the oven. Let the ears cool for a few minutes so that you can handle them. Use a sharp knife to slice the kernels off of each piece.

10. Add the corn and cilantro to the bowl with the other ingredients. Chop the fresh cilantro. Place the roasted corn kernels and the fresh cilantro into the bowl with the onions and vinegar. Add the remaining seasonings to the bowl, then stir well to combine the mixture.

11. Cover the salsa and refrigerate it for 30 minutes. Use plastic wrap or a tight-fitting lid to cover the bowl of salsa. Put the bowl into your fridge and let the flavors develop for about 30 minutes. Pull out the salsa and taste it. Adjust the salt to taste, if needed. Serve the roasted corn salsa with your favorite tortilla chips.

Januari 23, 2020