Chocolate work for chocolate eggs (Easter egg shell)

Ingredients for Chocolate work for chocolate eggs (Easter egg shell)

Instructions for Chocolate work for chocolate eggs (Easter egg shell)

To prepare the Chocolate work for chocolate eggs (Easter egg shell) recipe, please follow these instructions:

Tempering and manufacture of chocolate is not just something you just do ' hu Hi! -It is something which should be done with feeling, and so you have to have a lot of patience.

We start here.
Eg: the molds should be wiped clean-but may well be a little oily.

OBS! Dark-cream and white chocolate warmed up at different temperatures, which closely be observed, see here below.

highest temp: lowest temp: working temp: dark chocolate 55 ° 29 ° 31 °
Milk chocolate 45 ° 28 ° to 30 °
White chocolate 40 ° 27 ° 29 °

Fill a small saucepan a quarter up with water and place a glass or porcelain bowl over as ' lid '. The Bowl must be slightly larger than the Pan diameter, so the ends tightly all the way around-the water in the pot must not touch the bottom of the bowl. In this way it can be avoided that the steam from the water into the Pan comes in connection with the chocolate. If there is water in the chocolate, it is gritty and can not be used.

Take the Bowl out of the Pan and pour a bit of chocolate pellets in the pan with the water at a Set. cooktop and crank up the heat.

When the water in the pot is boiling, take the Pan from the heat and set on a hot piece, and that is stirred with a ladle in the chocolate until everything is melted.

Insert the thermometer into the chocolate. When the temperature is approaching 55, 45 or 40 ° (depending on whether we are talking about dark-cream or white chocolate) chocolate must be cooled quickly. Cooling can be made by adding extra chocolate pastilles or by dipping the bowl down gently in another bowl with a little cold water in. Stir until the temperature drops to respectively. 29, 28 or 27 ° (again depending on the chocolate type), and then place the bowl over the hot water bath in the Pan so that the temperature rises again. When the temperature is respectively. 31, 30 el. 29 °, take the Bowl out of the pot, and so is the chocolate ready-to-use.

Chocolate-the shell can be made in two different ways: Method 1.
Pour through a øseske the finished, temperate chocolate down in the grooves so that they will be filled all the way up then form sometimes. Bank down towards a grate or tabletop. This is done in order to get air bubbles out of the chocolate. Set then chocolate mold in the refrigerator for about 5 minutes, so about 2 mm of the chocolate solidifies along the fordybningernes outer edges. This can be checked carefully with a thin pointy object, e.g. a kødnål.

Take the mold out of the refrigerator again and turn it out of the grate with the bottom facing up, so the excess chocolate to run out on a piece of wax paper under the grate. Bank the grate down against the table surface some times to get as much of the chocolate as possible to run down on the tracing paper.

Turn the mold over and scrape the surface clean of chocolate with a palette knife. Turn chocolate mold once again upside down on a piece of wax paper. When chocolate mold should be turned on, is it in order to get the chocolate to be seated on the fordybningernes pages. Invert the mold not, runs the chocolate down in fordybningernes bottoms. Set once again form in the refrigerator about 5 minutes until the chocolate has hardened.

NB: this method requires one part chocolate, but excess chocolate on the tracing paper can be reused.

Method 2.
This method does not require as much chocolate, but on the other hand, takes the longer time.

Brush with a bagepensel a thin layer of tempered chocolate down in the grooves finished. It is not possible to cover the grooves completely first. Turn chocolate mold upside down on a piece of wax paper and set the mold in the refrigerator for about 5 minutes. When chocolate mold should be turned on, it is-as explained by method 1-in order to get the chocolate to be seated on the fordybningernes pages. When the chocolate has hardened, who swabbed more chocolate in the recess-still in a thin layer. Set the form back in the fridge. This process is repeated until all recesses are completely covered with chocolate. Eventually kept the shape up against the light in order to detect any holes.

Out of the mold. Take the mold out of the refrigerator again. Turn the chocolate onto a piece of wax paper. Twisting a little in the shape or ' banking ' it gently down in the table.

Chocolate drop first form when the chocolate is completely cooled and have pulled together. Pressure not with fingers over chocolate mold, as heat will set the finger marks on the chocolate. If the chocolate is not going out of the mold, the mold in the refrigerator again.

Shells must be put together now. Brush a thin layer of chocolate on the outer edge with a small brush and set the shells neatly together. Then place the chocolate in the fridge for more 10-15 minutes. Finished work!

Source: Peter W. Bosse.