SUPPLIES FOR CHOCOLATE CANDY MAKING And Step-by-Step Instructions

SUPPLIES FOR CHOCOLATE CANDY MAKING

And Step-by-Step Instructions

In Creatividades Latinas

Make Delicious Chocolate Candies!

There are two different types of chocolate: real chocolate with cocoa butter, or confectioner's coating (molding chocolate). 

Choosing the Type of Chocolate You Need For Your Project

Real Chocolate Versus confectioner's Coating/Molding Chocolate

Just what is everyone talking about anyway?

When choosing the type of chocolate you need for your candy making project, there are two different options: real chocolate with cocoa butter, or confectioner's coating (molding chocolate). 

Real chocolate must be tempered if you want to use it in molds or for dipping. Tempering helps give it a shiny look which is great for molds and dipping, as it prevents it from looking foggy or whitish. To make chocolate smooth without tempering, try adding paramount crystals.

Chocolate companies created confectioner's coating so that we can avoid tempering real chocolate. In creating confectioner's coating, the cocoa butter was removed from the chocolate and palm kernel oil was added. The product looks just like real chocolate, but it cannot be sold with a chocolate label because it doesn't contain cocoa butter. Many companies make confectioner's chocolate taste really wonderful. 

Use confectioner's coating or molding chocolate for: 

Molds

Dipping berries, nuts and other things

When you don't want to temper your chocolate

Use real chocolate for:  

Cookies

Cakes

Desserts

If you temper your chocolate you can also use it for molds, dipping berries, nuts and other things.

How-To melt chocolate

Candy Molding Recipes

Note: A natural process called "blooming" takes effect on the molding chocolate with change in temperature. Blooming looks like white streaks, but it is a natural process of the sugar separating from the chocolate. It will remedy itself when melted and it does NOT effect the flavor. 

 

Tips for melting chocolate - 

In order to avoid scorching the chocolate, microwave molding chocolate 30-second intervals using microwave safe bowls, stir in-between to distribute the heat. Keep chocolate at a constant temperature to produce a smooth professional look. You can purchase a griddle, or use your stove top and frying pan. Lay two towels on the pan or griddle before placing the chocolate filled plastic bowl.

Chocolate Candy Making and Molding: How-To Tips

How to Make and Mold Chocolate Candy

Imagine how good you feel when someone says,

"You MADE that???" OH YES, I made that! At CREATIVIDADES LATINAS  we LOVE what we do! The main reason I started in this line of business was the "You MADE that???" factor. What a great feeling.

If you are playing around with chocolate molding, or getting to be a real pro at it (and very addicted) it's very important to know that you used the best ingredients. Skimping here and there affects the taste and presentation of your gift!

The biggest and most important chocolate Candy Making How-To tip: use THE best chocolate, pure vanilla, heavy whipping cream, candy coloring, candy flavorings, and other candy making supplies you can find. When you know you used the best, the praise you receive means even more. 

Chocolate Molding Tips and Truffle Recipe

Candy Making How-To Tip 1 - Melting - Microwave Guittard molding chocolate in 30-second intervals using microwave safe bowls, stir in-between to distribute the heat, in order to avoid scorching the chocolate.

Keep chocolate at a constant temperature to produce a smooth, professional look. You can purchase a griddle, or use your stove top and frying pan. Lay two towels on the pan or griddle before placing the chocolate filled plastic bowl.

Candy Making How-To Tip 2 - Chocolate and water don't mix! Chocolate is oil based. Oil and water don't mix. Avoid any contact with water, including a freshly washed mold or tool - dry them first!

Candy Making How-To Tip 3 -Truffle Ganache (center) - When making your ganache filling for your truffles, make sure the heavy whipping cream you use is at room temperature, to avoid 'freezing up' the chocolate.

Candy Making How-To Tip 4 - Cooling - For faster cooling of the chocolate and for that fine, professional, finished look, put your mold, filled with warm chocolate, in the freezer, and dipped items in the refrigerator. Be sure do to this before they start to harden up, or the chocolate will look a bit foggy instead of shiny.

Candy Making How-To Tip 5 - Cleaning up - Pour leftover chocolate onto a piece of waxed paper and let cool so you can break and re-melt later. For the squeeze bottles - squeeze out leftover chocolate and place squeeze bottle in freezer. When frozen, squeeze the bottle to crack the chocolate so it comes out easily. Wash everything with hot water and then towel dry instead of air dry. Do not use soap with the molds because the residue will make it so the chocolate will not easily leave the mold the next time you use it.

Don't throw away the mold when you are done! Make molded crayons! Take off the wrappers of the crayons, microwave in a paper bowl or cup for 4-5 minutes until melted. Pour into mold, you can use solid colors or swirl the colors together. Put in freezer for 15-20 minutes. Makes a great gift.

Candy Making How-To Tip 6 - Candy colors, oils, and flavors - Make sure these are oil-based so no water gets in your beautiful creation. When coloring the chocolate, don't use too much color or it will affect the taste and consistency of the chocolate. Make sure the vanilla does not have added water; use the purest form. Use the candy paint brush or the painting/writing squeeze bottle to help you

Candy Making How-To Tip 7 - 3-D - Always clip the 3-D molds together with bulldog clips. They are the strongest, which leaves a cleaner line and less mess.

Candy Making How-To Tip 8 - Leftovers - After molding, always have a few things to dip in the left over chocolate. Pretzels, raisins, nuts, marshmallows, cookies, and dried fruits are all yummy when dipped in chocolate. If you have a lot of left over chocolate, it can be saved and re-melted next time you mold chocolate.

Candy Making How-To Tip 9 - Storage - Keep chocolate in a cool place. It is moisture sensitive and absorbs odors. Do not store chocolate in the refrigerator or freezer as it will pick up off-flavors and moisture.

Candy Making How-To Tip 10 - Don't get frustrated. If your first chocolates don't look as nice as the ones from the candy store, eat them anyway and try again! It takes some practice to master the dipping and molding skills, but you will get better the more you practice. In no time at all you will be turning out beautiful, professional-looking candies every single time.

Molds will not tolerate temperatures above 165 degrees Fahrenheit. This temperature should never be exceeded when using clear plastic molds. Our chocolate molds may be used for butter, plaster, cement, Jell-O, fondant, gum paste, etc.

Visit : http://tiendaonlinedecreatividades.blogspot.com/

Paramount Crystals

$2.99 4 oz

$8.99 16 oz

Paramount Crystals for Chocolate

Paramount crystals are used to thin out melting chocolate. If you want to use real chocolate instead of molding chocolate in molds and dipping, you can use these crystals!

Paramount crystals will help make the chocolate smooth and easier to pour into molds or will thin for ease in dipping and coating.

Use up to 1/4 cup crystals per pound of chocolate.

Add a little at a time in the melting process, stirring until you have the desired consistency.

 Visit : http://tiendaonlinedecreatividades.blogspot.com/

Ice cream soda

Did you know the first ice cream soda

 was invented in 1874 in Philadelphia, PA.

Snow White

A Snow White is made with 7 Up or Sprite and vanilla ice cream.

The origin of this variation is unknown, but it is found in some Asian eateries.

Purple cow

In the context of ice cream soda, a purple cow is vanilla ice cream in purple grape soda. The Purple Cow, a restaurant chain in the southern United States, features this and similar beverages. In a more general context, a purple cow may refer to a non-carbonated grape juice and vanilla ice cream combination.

Sherbet cooler

The Friendly's chain also had a variation known as a "sherbet cooler," which was a combination of orange or watermelon sherbet, vanilla syrup and seltzer water. (Presently, it is billed as a "slammer".)

Vaca Preta

In Brazil, an ice cream soda made by combining vanilla ice cream and coca-cola is called a vaca preta or black cow.

Vaca Dourada

In Brazil, a vaca dourada or golden cow is an ice cream soda combination of vanilla ice cream and guarana soda.

Orange Float (or Orange Whip)

An orange float consist of vanilla ice cream and orange soda.

Reed more in:   Ice cream soda

From Wikipedia, the free encyclopedia

The sugar skull Dia de Los Muertos

CREATIVIDADES LATINAS

www.creatividadeslatinas.com

Calaveras de Azucar

Sugar Candy Skulls 

Dia de Muertos 

 

Large Sugar Candy Skulls are 4" W x 3" H ideal decoration and edible sugar candy for Dia de Muertos or Day of the Dead Celebrations.

Calaveras de Azucar Dia de Muertos -

The sugar skull

.

COLORFUL SUGAR CANDY SKULLS

This is a great activity to do with kids, particularly if you explain the holiday to them and make a small altar in your home. The recipe takes less than an hour to prepare. You can do most of the work ahead of time, and then bring it out at the last minute.

 Then everyone can make their own skulls and paint them together!

2 cups powdered sugar
1 egg white
1 tablespoon of light corn syrup
1/2 teaspoon of vanilla
1/3 cup of corn starch
Blue, green, red and yellow food coloring
1 fine paintbrush

Sift powdered sugar.

 Mix egg white, syrup and vanilla in a dry, clean bowl.

 Mix sugar into wet mixture gradually.

 Mix with fingers until the mixture forms a ball.
Sprinkle cornstarch on table or board.

 Put the mixture on the table and shape into smooth, manageable ball.

 Wrap tightly in plastic and chill until ready to use. (Mixture will keep for months.)
Use plenty of cornstarch when making skulls or other shapes. 

When the figures are dry, color them as you wish.

Devil's Food Cake with Milk Chocolate Frosting

Devil's Food Cake 

with 

Milk Chocolate Frosting

Ingredients

For the Cake

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
• 3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
• 3/4 cup hot water
• 3/4 cup sour cream
• 3 cups cake flour, (not self-rising), sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract

For the Frosting

• 8 ounces bittersweet chocolate
• 8 ounces milk chocolate
• 1 1/2 cups heavy cream
• 2 tablespoons corn syrup
• 3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Directions

1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
2. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
4. Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
5. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
6. Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
7. In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
8. Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
9. Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
10. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
11. For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
12. Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Pastel del Diablo

 con  

                Glaseado de Chocolate y leche

Rendimiento hace un pastel de capas de 9 pulgadas o tres docenas de pastelitos estándar
ingredientes

Ingredientes
Para la torta
o 1 1/2 tazas (3 barras) de mantequilla sin sal, a temperatura ambiente, y más para las cacerolas
o 3/4 taza holandesa proceso de cacao en polvo, tamizada, y más para las cacerolas
o 3/4 taza de agua caliente
o 3/4 taza de crema agria
o 3 tazas de harina para pastel, (no con levadura), cernida
o 1 cucharadita de bicarbonato de sodio
Ø 1/2 cucharadita de sal
o 2 1/4 tazas de azúcar
o 4 huevos grandes
o 1 cucharada de extracto puro de vainilla
Para el glaseado
o 8 onzas de chocolate amargo
o 8 onzas de chocolate de leche
o 1 1/2 tazas de crema espesa
o 2 cucharadas de jarabe de maíz
o 3 barras de mantequilla sin sal, suave pero fría, cortada en trozos de 1 pulgada

Instrucciones

1. Precaliente el horno a 350 grados. Mantequilla de dos de 9 x 2 pulgadas, moldes para pasteles redondos; fondos de la línea con papel pergamino. Pergamino de la mantequilla, espolvorear con cacao en polvo, aprovechando el exceso.
2. En un tazón mediano, mezcle el cacao con agua caliente hasta que esté suave. Batir la crema agria; dejar enfriar. En un tazón mediano, tamiza juntos la harina, el bicarbonato y la sal, a un lado.
3. En el recipiente de una batidora eléctrica provista de una pala, bata la mantequilla y el azúcar a velocidad media hasta que esté suave y esponjosa, de 3 a 4 minutos. Agregar los huevos, uno a la vez, batiendo después de cada combinar, raspar los lados del tazón si es necesario. Golpe en la vainilla. Con la batidora a velocidad baja, agregue la mezcla de harina en dos partes, alternando con la mezcla de cacao y comenzando y terminando con la harina, batir hasta que se mezclen.
4. Divida la mezcla entre los moldes preparados o en conserva (magdalena), suave con una espátula. Hornee hasta que un palillo insertado en el centro salga limpio, 45 a 50 minutos (o 18 a 20 minutos para pastelitos).
5. Transferencia de las cacerolas a una rejilla para enfriar 15 minutos. Invertir pasteles sobre la rejilla, retire pergamino. Vuelva a invertir pasteles; dejar enfriar por completo, los lados superior hacia arriba.
6. Hacer el glaseado: Picar el chocolate tanto agridulces y la leche. Coloque en un tazón. Ponga a un lado.
7. En una cacerola pequeña, ponga crema de leche y jarabe de maíz a punto de ebullición. Retirar del fuego y verter sobre el chocolate. Dejar reposar durante 2 a 3 minutos.
8. Comenzando en el centro, batidor hacia los bordes del recipiente hasta que el chocolate es suave. Dejar enfriar a temperatura ambiente.
9. Usando una batidora de pie con una pala para batir, batir a velocidad media y añadir poco a poco la mantequilla hasta que la cobertura es suave y sedoso.
10. Usando un cuchillo de sierra, cortar las tapas de las capas de pastel para el nivel. Transferir una de las capas de pastel o un plato giratorio plato a las heladas. Con una espátula, se extendió la parte superior con 3/4 taza de glaseado de chocolate con leche. Coloque la segunda capa de pastel en la parte superior.
11. Para la capa de la miga, se extendió todo el pastel con una capa delgada de glaseado con una espátula. Enfriar por lo menos 30 minutos.
12. Corre todo el pastel con glaseado restante, revolviendo para cubrir de una manera decorativa. Sirva inmediatamente o refrigere, cubierto con una cúpula de la torta. Dejar reposar a temperatura ambiente durante unos 20 minutos antes de servirlo.

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