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

what would a climate diet look like in australia

what would a climate diet look like in australia

Millions of people around the world are hitting the streets this year in support of students who are demanding an end to fossil fuels. But we can also strike with our forks: global food production contributes around a quarter of greenhouse gas emissions.

Australia was recently flagged as one of the countries with the greatest potential to reduce diet-related greenhouse gas emissions.



The Intergovernmental Panel on Climate Change (IPCC) declared that it is crucial for all sectors to rally against global heating, and targets to slow it down simply can’t be achieved without addressing food production and land management.



Environmental degradation also goes hand-in-hand with the global pandemic of chronic diseases including obesity, diabetes, cancer and heart disease. This double whammy includes other factors associated with industrial monocrops, such as pesticides and fertiliser.



So tweaking dietary habits is a win-win for people and the planet. But just what would a climate-friendly diet look like?



Meat would feature less

Meat and dairy are two primary contenders, according to the IPCC – cattle production is a major source of methane emissions and deforestation. This is particularly relevant for Australians who relish their steaks and sausages – they are the world’s second biggest meat eaters.



Given that more than one in 10 people – and rising – is vegetarian some of us are eating an awful lot of animal flesh. In fact, Australian meat consumption has grown from 93kg to nearly 95kg per person each year – that’s equivalent to everyone eating a very large steak every day.



“The mass production of meat is the single biggest cause of land clearing around the world, if not directly for the animals themselves then indirectly for the monocultures such as corn or soy that feed them,” says economist Dr Gillian Hewitson from the University of Sydney.



Sustainability expert Dr Michalis Hadjikakou, from Deakin University, Melbourne, agrees that reducing meat is a good start, but acknowledges radical shifts to vegan or vegetarian diets are difficult for many. For those who struggle, he suggests cutting back on beef and lamb, meats with the biggest environmental footprint.



Vegetarians might need to rethink too

New research is making it harder to gloss over dairy’s impact, suggesting that swapping out bacon for haloumi is not much gentler on the planet.

The study models country-specific dietary changes that could alleviate our climate, water and health crises.



Plants would feature more

In any event, switching to more plant foods is considered paramount for planetary and human health – especially as most Australians don’t eat enough of them.



A wider variety of plants would be eaten

Possibly some of the most sustainable – and nutritious – foods could be growing wild in our backyards or footpaths: edible weeds. Most cities even have guided foraging tours to help residents find them. Gardening expert Kate Wall, for instance, runs regular weed workshops in Brisbane that explore which weeds are edible and what can be done with them. “We have a forage and together we create a three-course meal with drinks, all based on weeds,” she says.



We’d eat less overall

Quality is more important than quantity, says Dr Mario Herrero Acosta, chief research scientist at CSIRO, and IPCC contributor.



Junk food would be binned

Cutting back on junk foods and drinks – highly processed products teeming with sugar, salt and unhealthy fats – would make a big difference, says nutritionist Dr Rosemary Stanton. Tackling these “discretionary” items that are unnecessary for a healthy diet is not only critical for human but also planetary health. Hadjikakou calculated that producing junk food contributes to more than a third of Australia’s food-related environmental impact, in terms of their water and land use, energy consumption and greenhouse gas emissions.



And home cooking would make a comeback

Australia has become a “takeaway nation”. While we love watching celebrity chefs cook, increasingly Australians shun our own stoves in favour ordering in or going out. In just 10 years, the money Australians spent on eating out doubled to a whopping $3.5 billion.





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Acknowledgements

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November 01, 2019

How to Color White Chocolate

How to Color White Chocolate.

To color chocolate, you'll need to melt it first. This is always a tricky process, and even more difficult with white chocolate, which burns easily. If possible, allow extra time to track down the right ingredients and work on a test batch.

Part 1 Setting Up.
1. Choose a white chocolate. The ingredient list should tell you whether a white chocolate is made with real cocoa butter, or with a cheaper vegetable oil substitute. Imitation products are less likely to seize (turn gritty) than chocolate made with real cocoa butter. Experts tend to back real chocolate in terms of taste, but some brands of imitation chocolate compete well in blind taste tests.
Use freshly purchased chocolate. Chocolate suffers in flavor and texture when stored too long, especially if it's the real deal.
For detailed chocolate artwork, use a thin dipping or coating chocolate.
2. Pick your food coloring. Even a drop of water can turn your melted chocolate into a gritty mess. For best results, buy powder or oil-based food coloring from a specialty baking store or online. You can use the instructions below with regular liquid food coloring, but the process is much more difficult.
Oil-based food coloring is best used for light colors, since too much of the coloring can add a bitter taste and stain mouths.
These food dyes are more concentrated than liquid dyes. They will stain clothing, skin, and countertops.
3. Warm oil-based coloring in advance. As though keeping the chocolate dry weren't difficult enough, chocolate can also seize if the food coloring is a different temperature than the chocolate. If you are using oil-based food coloring, raise it above room temperature first. (Keep other types at room temperature.)
Place the closed bottle in a zip-locked bag. Remove as much air from the bag as you can, then seal tightly.
Submerge the bag in a bowl of warm water for 10–15 minutes. The water should feel comfortably warm to the touch, not scalding.
Shake the bottle once or twice during the process to distribute heat evenly. Replace water if it has cooled to room temperature.
Remove the bottle from the bag and dry it thoroughly.
4. Bring a double boiler to a simmer. If you do not have a double boiler make one from a large pan, plus a heatproof mixing bowl or small pan that can sit atop the larger one. Start with just the large pan, uncovered. Heat 1–3 inches (2.5–7.5 cm) of water until it reaches a low simmer.
Dry the top container and a stirring utensil thoroughly while you wait, even if they don't look wet. A rubber or silicone stirrer is ideal, since wooden spoons may contain absorbed moisture.

Part 2 Melting and Coloring.
1. Decide when to add the food coloring. The timing depends on which type of food coloring you are using. Read the full instructions below before you start, since you may need to change the order of the steps:
Add powdered dye as soon as the chocolate starts to melt.
You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above.
Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. (This is why there is no need to warm the dye in advance.)
2. Place the chocolate in the smaller container. Put the chocolate into the top portion of the double boiler, which should still be at room temperature. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature.
If using a chocolate bar, break it into small pieces of roughly equal size.
Make sure your hands are completely dry. Any moisture could ruin your chocolate.
If using chocolate with real cocoa butter, you may set aside 1/3 of the chocolate for later use. This is only necessary if you want your chocolates to look glossy.
3. Stir until melted. White chocolate burns very easily, and should never get above 115ºF (46ºC). Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat.
If the instructions above call for adding the dye before the chocolate is melted, see below for more information.
If melting a large batch of chocolate (several pounds or kilos), a chocolate thermometer or an instant-read thermometer with 1 degree increments is highly recommended. Keep the chocolate between 100 and 110ºF (37–43ºC).
4. Add the dye slowly. Most powdered and oil-based food dyes are more concentrated than the common liquid type. Add in small increments and stir in thoroughly before deciding whether to add more.
Shake bottled food coloring well before adding.
If the chocolate seizes (turns gritty), remove it from heat and stir in a neutral-flavored vegetable oil a spoonful at a time. The chocolate will usually smooth out again, but this can affect the flavor.
5. Temper the chocolate (optional). If your white chocolate contains real cocoa butter, it may end up dull and slightly soft after melting and setting. This doesn't affect the taste, but you can restore the gloss if you like by "tempering" the chocolate. There are many ways to do this. Here's a common approach that doesn't require any extra equipment except an accurate thermometer.
Remove the chocolate from heat and wrap a towel around the base to keep it warm.
Add chopped, unmelted chocolate until you have a ratio of 1 part unmelted chocolate to 2 parts melted.
Stir constantly until the chocolate reaches 80–82ºF (27–28ºC), and all the chocolate has melted.
6. Let the chocolate set. Many chocolatiers cool their chocolate slowly at room temperature, so it is less likely to crack or sweat. Others prefer to let it set in the refrigerator for 10–20 minutes, which may work better if your kitchen is warm or humid. Store your finished chocolate in a cool, dry room away from light.
For best results, place paper towels in your refrigerator to absorb moisture.
If you are pouring chocolate into molds or using it as a dip, keep it warm until you've finished working with it.

Community Q&A.
Question ; What is caramelized white chocolate?
Answer : Caramelized white chocolate is a type of chocolate that has been created by heating the chocolate to the point where the sugars caramelize. It produces a chocolate that is off-white, a light golden color. It still tastes sweet but also caramel-like.
Question : Could I use gel colouring for white chocolate?
Answer : Yes, you can use white chocolate for this.
Question : How can I make turquoise chocolate?
I would mix three drops of blue dye with two drops of white and one drop of light green. You can add more white and green until you've achieved your desired shade.
Question : Where can I buy a chocolate mold?
Answer : You may find these at your local grocery store in the cooking supplies section.
Question : Can I use something food-based instead of dye?
Answer : Yes, but be careful. Too much water could cause the chocolate to seize. Add only a very tiny amount, drops.
Question : Can I use liquid gel color to color chocolates?
Answer : Yes, but you must heat the coloring first to make it the same temperature as the chocolate. Add the gel very gradually and mix the chocolate well, as some gel coloring gets quite lumpy.
Question : What color does chocolate and cream combined make?
Answer : It depends on how dark the chocolate is. Dark chocolate and cream will look like milk chocolate. Milk chocolate and cream will be an even lighter brown.
Question : Can I use water based food colouring to color a white chocolate?
Answer : Yes, as long as it is food grade.
Question : How can I make baby blue chocolate for my cake pops?
Answer : Adding light blue candy melts is your best option.
Question : How can I make Mauve chocolate?
Answer : With light pink, violet and Hawaiian blue (light blue). I would add just a little violet, as it is very dark, and a touch of pink -- maybe 2 drops -- and a drop of the blue. Add white at the end to lighten it all up.

Things You'll Need.

Double boiler (bain marie).
Rubber or silicone spatula or stirrer.
Food coloring — powdered or oil-based strongly recommended.
Bowl & zip-locked bag (if using oil-based food coloring).
Additional white chocolate for tempering (optional).

Tips.
When coloring chocolate, try to work with one color at a time. Otherwise, you might accidentally mix the colors.

Warnings.

Melting chocolate is very difficult if humidity levels are above 50%. Run a dehumidifier in clammy weather.

Mei 08, 2020