TIPS

• Guía de mezcla de colores
  
• Cortes de pastel
  
• The most ticklish part of candy making
  
• Tips sobre el chocolate

GUIA DE MEZCLA DE COLORES

1.- Los números enfrente de los colores indica la parte igual sugerida para cada color.

2.- Mezcle los colores antes de agregarlos al betún.

3.- Una gota de negro, en algunos colores le da una atractiva variación.

Chabacano = 2 naranja + 1 amarillo huevo
Aguacate = 4 amarillo limón + 1 verde hoja + un toque de negro
Borgoña = 5 rosa + 1 violeta
Chartreuse = 5 amarillo limón + 1 verde hoja
Cobre = 1 amarillo huevo + 1 café + 1 Rojo navidad
Coral = 3 rosa + 2 amarillo limón
Rosa polvo = 2 Rojo navidad + 1 café
Oro = 10 amarillo limón + 3 naranja + 1 Rojo navidad
Ciruela = 1 violeta + un toque de Rojo navidad
Marrón = 4 rojo rojo + 2 borgoña
Marfil = 1 blanqueador liquido + un toque de café + un toque de amarillo huevo
Jade = 1 verde hoja + 1 azul real + un toque de negro
Lavanda = 5 rosa + 1 violeta
Oro amarillo = 3 amarillo limón + 1 naranja
Melón = 1 naranja + 3 rosa
Verde musgo = 2 violeta + 3 amarillo limón
Azul marino = 1 azul cielo + 1 violeta
Caqui = 1 naranja + 1 rosa
Uva = 1 azul cielo + 6 rosa
Frambuesa = 3 rosa + 1 rojo navidad
Rojo rubí = 1 rojo navidad + un toque de negro
Oxido = 8 naranja + 2 rojo rojo + 1 café
Oro mar = 2 azul cielo + 1 verde hoja
Plata = 1 negro + 1 azul
Piel = 12 naranja + 4 rosa + 1 azul real
Teal = 9 azul cielo + 1 amarillo limón
Turquesa = 6 azul cielo + 1 amarillo limón
Vino = 3 Rojo navidad + 2 rosa

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CORTES DE PASTEL

TABLA DE CORTES DE PASTEL

Consulte nuestras tablas de equivalencias y el convertidor.

En cada mesa de pastel se requiere de 2 personas. Una para una para rebanar y otra para ayudar con los platos y servilletas, etc.

De preferencia utilice un cuchillo para rebanar y un guante en la otra mano para ayudarse a servir. Esto es muy higiénico, se ve bien, y protege a los invitados.

Después de la foto de los novios cortando el pastel en el lugar que desee, se debe guardar la torta de amero arriba, retirar las flores y otros adornos.

Se inicia los cortes por la parte trasera del primer nivel de pastel. Corte en línea recta para continuar así con cortes bonitos.

La rebanada normal mide 2” de profundo x 1” de ancho.

Nuestra experiencia nos ha enseñado que la cantidad de rebanadas que se cortan de un pastel siguiendo el estándar Wilton no necesariamente alcanza a las personas que se indica, por lo que hemos elaborado la siguiente tabla para diferentes formas y tamaños de moldes. Queremos ser honestos con la cantidad de rebanadas que rinde cada tamaño y forma de pastel. No llegamos a medir todos, pero hicimos extrapolaciones para estimar todas las medidas.

Todos los días utilizamos esta tabla para orientar sobre el tamaño de pastel a elegir en cada una de nuestras asesorías.
COLUMNA A: diámetro del molde

COLUMNA B: circunferencia del molde. Para estimar que tanto listón se requerirá alrededor del pastel, cuántos paneles caben en el pastel y como referencia para figurar las medidas de los diseños.

COLUMNA C: La cantidad de rebanadas que rinde

COLUMNA D: Si utiliza puntos de cordón de 1” (2.54cm), ésta cifra le indicará cuántos hacer.
Si utiliza puntos de cordón de 1-1/2” (3.79cm), fabrique menos cantidad.
Si utiliza puntos de cordón menores de 1” (2.54cm), fabrique más cantidad.
Si utiliza un patrón de ondas, fabrique más cantidad.
Como guía: divida el total de la circunferencia entre la medida de cada cordón y obtenga el número de cordones a fabricar. Importante: si sus cordones caen debajo de cada torta del pastel, calcule la circumferencia del plato en vez de la del pan.

COLUMNA E: Si la novia quiere un pastel para 100, busco en está columna y le doy a escoger entre 95 o 115. De esta forma, puede ver y escoger la cantidad de rebanadas y su tamaño.

COLUMNA F: Rebanadas para el pastel del novio. La diferencia con el pastel de la novia es que este no incluye las torta de arriba que se guarda congelada para el 1er. aniversario. Para calcular utilice todo el pastel.

COLUMNA G: Indica el tamaño y forma de los moldes a utilizar
Antes de comprar moldes, mida el tamaño que le cabe en su horno.

A Redondo Pulgadas”	B Circunferencia pulgadas”	C Rebanadas que se obtienene	D Cant. De cordones de 1” requeridos	E Rebanadas Novia (sin el pastel de arriba)	F Rebanadas Novio (con el pastel de arriba)	G Tamamño molde
5	16	6	20	35	40	11 - 5
6	19	8	25	40	50	12-6
7	23	10	32	50	60	11 -8 - 5
8	25	15	35	65	85	14 - 8
9	29	22	40	70	80	12 - 9 - 6
10	32	30	45	80	85	13 - 9 - 6
11	35	35	49	85	100	13 - 10 - 7
12	38	45	53	95	105	14 - 10 - 6
13	41	55	58
14	45	65	63	115	130	15 - 11 - 7
15	48	80	67	115	125	14 - 11 - 8 - 5
16	51	90	72	135	155	16 - 12 - 8
17	54	105	75	150	165	17 - 12 - 7
18	57	115	80	150	160	15 - 12 - 9 - 6
20	69	145	95	160	170	18 - 12 - 6
22	72	170	100	160	170	16 - 12 - 9 - 6
24	75	195	120	170	190	19 - 13 - 8
Cuadrado				175	190	16 - 13 - 10 - 7
6	25	12	35	180	205	18 - 14 - 9
8	33	24	45	185	195	17 - 13 - 9 - 6
9	37	27	52	195	205	18 - 13 - 7
10	41	40	58
12	49	60	70	205	220	17 -14 -11 -7
14	57	84	77	210	230	18 -14 -10 -6
16	65	112	88	210	230	20 - 14 - 8
18	73	144	98	220	230	18 -14 -10 -7 - 5
Corazón				240	260	18 -15 -12 -8
6	19	8	25	265	275	18 - 15 - 12 - 9 - 6
9	29	18	40	270	290	20 -15 -11 -7
12	39	40	55	280	300	20 -16 -12 -8
15	50	65	72
Oval				300	325	24-17-9
5 X 7	21	10	30	330	350	20-16-13-10-7
7 X 10	30	25	40	350	370	20-17-14-11-8
9 X 13	37	40	52	365	385	24-18-13-8
12 X 16	46	65	63	390	400	22-18-15-9-6
Petalo
6	18	5	24	405	415	24-18-14-10-6
9	27	15	38	455	470	24-20-15-11-7
12	37	32	50	475	495	24-20-16-12-8
15	46	55	63	515	530	24-20-16-13-10-7
Hexagonal
6	18	9	24
9	27	18	38
12	36	45	50
15	45	65	63

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The most ticklish part of candy making

The most ticklish part of candy making - tempering - must be done exactly right or your plain chocolates will streak or turn white after you have dipped them....
There are three basic types of chocolates used in candy making - bitter sweet, dark chocolate, and milk chocolate (read more about it in our Chocolate Glossary). Most candy is made with the dark chocolate.... Colors also are available.
Melt chocolate very slowly. Cool it just as slowly.... You must use a candy thermometer.
100 degree first melt First bring the chocolate up to 100 degrees by placing small pieces over a double boiler. Never put a lid on melting or warm chocolate (condensation may drip) . Do not let any moisture into the chocolate. Use a strong wooden spoon beat the melting chocolate vigorously and frequently.
120 to 130 degree second melt When there is a considerable amount of melted chocolate in the pan, but still some lumps too, pour out the hot water from the bottom section and replace it with water that is just hot to your hand - about 120 degrees.
The chocolate will absorb this heat from the water below and rise to the 120 degrees in a slow melt. Heating the chocolate above 140 degrees will bun the chocolate and you need to throw it out.
Cooling and tempering Continue to beat vigorously until batch reaches the 12o degree temperature. At this time add small pieces of the same chocolate (professionals also add 1/2 ounces of cocoa butter) to the melted mixture and beat again. This will cool the mixture. The desired temperature is 85-90 degrees.
Oven heating procedure Some people preheat oven to 150 degrees and move mix in or out on the open oven door to regulate heat.
Or, replace the water in the double boiler with new 80 degree water. Beat the chocolate until it has cooled to 80 degrees. Change the bottom boiler water to 86 to 90 degree. Allow the coating to rise to 85-86 degrees over this bath, beating occasionally. This method is laborious.
Holding and using tempered chocolate The chocolate is now ready for use and should be kept at 85 to 86 degrees during the time you are dipping by allowing the pan to stay over the water bath. Fats and oils impure chocolate separate over 100 degrees and the resulting candy will streak gray or white on the surface.

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TIPS SOBRE EL CHOCOLATE

Tips on Working with Chocolate

General tips
Tempering chocolate
Melting chocolate
Substitutions
Dipping and candy making instructions
FAQ Chocolate
Standards of Identities For Cocoa-Based Products
Legacy of chocolate
Glossary

General tips

Baking bars should be stored in a cool place, wrapped airtight. (65 F)

Break or cut chocolate into small (1/2-inch) pieces for even melting. Stir gently and frequently while melting.

When melting chocolate, do not apply too much heat. Chocolate burns easily. It’s best to melt chocolate slowly. For tips on melting chocolate, please click here

Make certain that your work surface, pans and tools are absolutely dry before working with chocolate to be melted.

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 Tempering Chocolate

Purpose
Tempering is a method of heating and cooling chocolate for coating or dipping with chocolate. Proper tempering results in chocolate that has a smooth and glossy finish. The tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate. Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.

Tempering Methods
Tempering can be accomplished by several different methods, including the following simple methods:

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110¡-115¡F. Place the top pan of the double boiler on a towel. Cool to 95¡-100¡F. Add the remaining one-third of chocolate to that top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating or dipping.

Method 2
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (At 110¡- 115¡F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth. Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate is cooled to 80¡- 82¡F, return the chocolate to the top pan of the double boiler. Place over hot, not boiling, water. Heat and stir constantly, until it reaches 87¡- 91¡F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating or dipping.

Tips for Tempering

• Do not heat above 130¡F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
• Be sure no liquid gets into the chocolate as this will cause clumping or seizing.

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 Melting Chocolate

Note: Melt chocolate carefully. Overheating or addition of moisture may cause chocolate to thicken.

Double Boiler Method: Break chocolate into small pieces and place in top pan of double boiler over hot, but not boiling, water (you may also use a glass or metal mixing bowl on top of saucepan ý full with water). Allow chocolate to melt, stirring occasionally.

Direct Heat Method: This method may be used if chocolate is to be added to a batter (do not use for dipping or molding). Use very low, even heat. Stir constantly to avoid scorching. Remove from heat when small lumps remain and stir to complete melting.

Microwave Method: Using microwave safe container, place chocolate in microwave oven at medium power (50%) for 1 to 1ý minutes. Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds, as scorching can occur. When small lumps remain, remove and continue to stir to complete melting.

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 Substitutions

Bittersweet and Semi-Sweet Chocolate can be used interchangeably.

Unsweetened Chocolate vs  Semi-Sweet chocolate: 4 ounces of  Semi-Sweet Chocolate equals 2 ounces of Unsweetened Chocolate added with 2 ounces of sugar.

Ghirardelli Sweet Ground Chocolate and Cocoa and Ghirardelli Unsweetened Premium Cocoa: For 1 cup of Ghirardelli Sweet Ground Chocolate and Cocoa, use 1/2 cup Unsweetened Premium Cocoa and 1/2 cup sugar. Mix together prior to adding to the recipe.

Ghirardelli Unsweetened Chocolate and Unsweetened Premium Cocoa: For every 1 ounce of Unsweetened Chocolate called for in a recipe, use 3 level tablespoons of Unsweetened Premium Cocoa and 1 tablespoon extra of butter, margarine, or vegetable shortening, as called for in the recipe.

Ghirardelli Sweet Ground Chocolate and Cocoa and Ghirardelli Unsweetened Baking Chocolate: For every 1 ounce of Ghirardelli Unsweetened Baking Chocolate, use 6 level tablespoons of Sweet Ground Chocolate and Cocoa; add 1 tablespoon extra of butter, margarine, or vegetable shorting, as called for in the recipe; and decrease the amount of sugar the recipe calls for by 3 level tablespoons.

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 Dipping and Candy Making

Dipping and Candy-Making Instructions
With a smooth, deep flavor our incredibly rich Ghirardelli Chips can be used to meet your dipping and candy-making needs. Please follow these instructions for the Ghirardelli Double Chocolate Chips, Ghirardelli Semi-Sweet Chips, Ghirardelli Milk Chocolate Chips and Ghirardelli Classic White Chips for easy-to-make dipped treat or candy that’s spectacular!

Double Boiler Method:
• Place chips in top pan of double boiler over hot, but not boiling water.
• Add 2 Tbsp of vegetable shortening for every 2 cups of Ghirardelli Premium Baking Chips.
• Stir chips and shortening (note: melted chocolate retains chip shape until stirred) until completely melted and smooth.
• For dipping: Dip your favorite fruit, candy, pretzels, nuts or other item. Refrigerate for 15 minutes or until firm.
• For candy-making: Spoon melted chocolate into candy mold. Refrigerate until solid, at least 2 hours.
Notes: You may also use a glass or metal mixing bowl on op of a saucepan half full with water. Do not thin with water, milk, margarine or butter. Best results if used within 2 days of melting.

Microwave Method:
• Place chips in a microwave-safe container.
• Heat on medium power (50%) for 30 seconds.
• Stir chips and shortening (note: melted chocolate retains chip shape until stirred).
• Repeat process until chips are melted.
• Add 2 Tbsp of vegetable shortening for every 2 cups of Ghirardelli Premium Baking Chips.
• Microwave an additional 30 seconds (50% power).
• Stir until completely melted and smooth.

• For dipping: Dip your favorite fruit, candy, pretzels, nuts or other item. Refrigerate for 15 minutes or until firm.
• For candy-making: Spoon melted chocolate into candy mold. Refrigerate until solid, at least 2 hours.
Notes: Do not thin with water, milk, margarine or butter. Best results if used within 2 days of melting.

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 FAQ

Q. How do I care for my chocolates?
A. To maintain the fine flavor and freshness of your chocolates, they can be kept in a cool environment (68 degrees F.) for two to three weeks. If you would like to keep the product longer, place the box in a sealed plastic bag, and place it in the refrigerator. It can be stored in this fashion for up to 6 months. Upon removing from the refrigerator, please allow the your chocolates to "temper" at room temperature overnight before removing the box from the plastic bag. To freeze the product, proceed in the same way as refrigerating, but place the box in two sealed plastic bags, and allow the product to "temper" for 24 hours before unwrapping. The product can be frozen for 9 to 10 months in this fashion without loosing the fine texture and flavor you expect from Esther Price candies.

just opened a brand new chocolate bar and the chocolate is dry with white spots on it. What is this?
Most commonly, this is “bloomed chocolate.” “Chocolate bloom” occurs when chocolate has been exposed to wide changes in temperature. The white substance is the cocoa butter which, as a result of temperature changes, appears on the surface. Although it may look unpleasant, "bloomed chocolate" would not be harmful to eat. For more information about "Chocolate Bloom", please click here.

What is "dutched" cocoa?
Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate items such as devil’s food cake or brownies.

How much caffeine is in chocolate?
The amount of caffeine in chocolate is very low. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaf coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine.

What is cocoa butter?
Cocoa butter is a natural fat that is present in cocoa beans. It is obtained by pressing the unsweetened chocolate, or “chocolate liquor.” Cocoa butter is not a dairy product as is sometimes thought.

What is "White Chocolate"?
White Chocolate contains cocoa butter, sugar and milk powder but no cocoa powder. It is a sweet creamy and delicious alternative for those who want a less intense chocolate flavor. For more information about the different types of chocolate, please click here.

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Standards of Identities For Cocoa-Based Products (petetr´s chocolate)

Product		Chocolate Liquor (%)		Milk Solids (%)		Comments
Chocolate liquor		100		0		Fat content, 50% minimum
Semisweet/Bittersweet chocolate		35 (min.)		12 (max.)		In U.S., both chocolates are legally the same. Traditional bittersweets are 50% or more liqour
Sweet chocolate		15-35		12 (max.)
Milk chocolates		10 (min.)		12 (min.)
White chocolate		0		14 (min.)		Cocoa butter content, 20% minimum Sucrose, 55% maximum

 

STANDARDS OF IDENTITIES FDA-mandated standards of identities for the cocoa-derived products discussed above, and other commonly used cocoa-based products. Several chocolates will claim a certain "percent cocoa solids". While this may not have a legal definition, for most manufacturers it generally means the total of all cocoa ingredients-cocoa butter, chocolate liquor, and cocoa powder. CHOCOLATE TEMPERING AND METHODS USED Tempering is often an essential stop before chocolate is used in food applications. Tempering is the controlled cooling of melted chocolate that will promote the formation of small, stable fat crystals in the finished product. Agitation, temperature, and time affect it. Stable cocoa butter crystals will provide properties desired (Table III) in finished products. There are 4-6 forms of cocoa butter crystals that have different characteristics, melting points, and stability. Our aim is to provide conditions that grow "good" fat crystals and minimize the "bad" fat crystals. Tempering can be accomplished by several different methods (discussed below). STABLE CRYSTAL CHARACTERISTICS Provide snap Provide good gloss Provide proper texture Are bloom resistance Provide contraction for de-molding Are less permeable (shelf-life) Mush Method Chocolate is heated to 110-115º to melt all seed crystals. This can be done in a microwave, hot oven or a double broiler. Approximately two-thirds of this mass is poured onto a cold slab where it is worked and scraped until seed crystals form (approximately 79-80ºF). This mass is then returned to the remaining chocolate (95-105º F) and stirred gently until it reaches 84-86ºF. Generally, dark chocolate temperatures are about 2º higher than milk chocolate when tempering. Chunk Method Coating is heated to 110-115ºF and chunks of tempered chocolate are added. The addition of the chocolate and stirring will gradually reduce the temperature to 86º (milk chocolate) to 86º (dark chocolate). Chunks must remain in the melted chocolate to this temperature to provide proper tempering. Unmelted pieces of chocolate are removed, and the melted chocolate and agitation will "seed" the coating. In the same manner, 4-5% of finally chopped or shaved chocolate can be added to 91-92ºF chocolate to facilitate rapid tempering. Drip Feed For a production line that constantly uses chocolate such as enrobing (discussed later), this method may be used effectively. A small steady flow of untempered chocolate (90-96ºF) equaling the rate of consumption is added to the tempered chocolate. The tempered chocolate will "seed" the incoming coating. Approximately 2 lb. of tempered chocolate should be maintained for every lb. used in production. Exact rates and temperature will depend on the operation. Direct Method (microwave) In this method, well-tempered chocolate is carefully melted (often in a microwave) until it reaches but does not exceed 90-91ºF. The chocolate must be stirred on a regular basis for proper heat distribution and to prevent burning. In a microwave, white and milk chocolate will burn much easier than dark chocolate and may require a reduced power setting for the microwave. When tempering chocolate in a microwave, use a container that will not get hot when microwaved: plastic containers are preferred over glass Pyrex bowls. This method can also be used with a double broiler and other similar melting methods. Automated Tempering Whether done on an automated tempering unit or manually, the principles are the same. Melted chocolate (110-115ºF) is cooled to approximately 82-84ºF, while being agitated for the formation of seed crystals. The temperature is then raised to 86-88ºF to prevent over tempering and to have the most stable cocoa butter crystals available. Exact temperature and procedures depend on equipment and type of chocolate used. Four common types of automated temperers are used - tempering kettle, plate heat exchanger, screw type temperer, and bowl type temperer. Having shiny, hard, glossy finished products is a good indication that chocolate is well tempered; temper-measuring machines are also available to help assess tempering. For individuals who do not have access to these machines, there is a simple method to determine temper in chocolate (as below): Take a metal spatula (or knife blade) and dip it in the chocolate that is hopefully in temper. Leave only a thin film Place the spatula in a cool room (65-70ºF) Observe the time required for the chocolate to harden to the touch (set-up timing) Set-up timings can be interpreted as follows: < 2 minutes - Over tempered; may have less than optimal gloss 4-6 minutes - Good temper; good gloss 7-9 minutes - May still have a soft texture; under tempered; good gloss; may bloom in 1-2 months > 10 minutes - Little or no temper; poor gloss; presence of bloom DEPOSITING AND MOULDING CHOCOLATE Drop Depositing This operation is used for the production of retail "chocolate chips" and "caps" (buttons); these are used in many bakery products because of easier handling and melting. For this operation, tempered chocolate is deposited via a multi-piston block, through a depositor plate and nozzle, onto a moving belt. This belt will pass through a cooling tunnel and return to the depositing station after the product has been remove. Production of caps involves deposition on a belt or into moulds. While they are easier to handle and melt, they have the disadvantage of being more expensive and more sensitive to odor and moisture pickup due to increased surface area. Solid Moulding This operation ranges from small novelty items and retail bars to 10 lb. blocks commonly used in the food industry. Tempered chocolate is deposited into metal or increasingly used polycarbonate moulds that are a reverse image of the desired end product. Inclusions such as nuts, raisins, etc. are added to the chocolate just prior to the deposition step. After the chocolate has hardened and contracted, the moulds are inverted and tapped to remove product. The moulds will be warmed to the proper temperature before returning to the depositor to avoid blooming problems. Shell Moulding This is generally a 3-step operation in which a center confection is enclosed in a chocolate shell. Unlike "ensobing" (discussed later) which also encases a center in chocolate, soft centered confections such as flowing caramel can be used. Essentially, a good part of the filled chocolate in a mould is shaken out such that the remaining chocolate in the mould serves as the shell for the confection. There has been a recent trend to use a one-shot depositor instead of a 3-stage moulding plant. Hollow Moulding In this operation, most commonly associated with chocolate Easter bunnies, a 2-piece mould is opened for the proper deposit amount of tempered chocolate, then closed and rapidly rotated while being cooled. The spinning action will insure an even coat of chocolate on the inside of the mould. After adequate cooling, the mould is opened and the product removed. MAJOR ATTRIBUTES OF CHOCOLATE Appearance Visual appeal is quite important since 80% of our tasting is done through our eyes. While it is generally believed that dutch chocolate tastes stronger because of its darker color, it in fact has a milder flavor. Color of chocolate can be affected by formulation, type of beans, dutching and degree of roast. Increasing the amount of chocolate liquor in a formula will give a more flavorful, darker color. The dutching process will yield a darker color but can be controlled by adjusting time, temperature, concentration of alkal, moisture, and the type of alkalization material used. Also, the substance being dutched will determine color intensity; generally, color intensity is low in dutching whole bean and increases progressively in going to nibs, liquor, and cocoa powder. This is due to increasing penetration of the alkali solution and final pH of the product. For bakery items, dutch cocoa is generally used for products leavened with baking powder while formulations with baking soda uses natural cocoa. Roast time and temperature will also affect product color; with an increase in time and temperature yielding a darker color. Final product particle size also affects color perception. Color comparison can be done several ways, including the use of colorimeters. The easiest and most simple is to place melted product next to the "control" sample on a glass plate. When viewed from the underside, cast and color differences can easily be seen. The flavor beans (Criollo) will have a lighter color than the base beans (Forastero). The fermentation process used and seasonality will also affect the pigmentation in the beans. Mouthfeel and Smoothness Particle size of the chocolate is most important in the mouthfeel and whether it is perceived as gummy, creamy, or gritty. Most particle sizes of coatings range from 10-40 microns (m). The particle size of chocolate being measured is usually that of the sugar it contains since the liquor solids are ground extremely fine to release all available fat. Most individuals will generally not detect particle size smaller than 25 m, which is important if a smooth mouthful is desired. Courser particle also coatings may be acceptable if inclusions such as crisp rice and nuts will take away any smoothness advantage. Very fine grade coatings will need an increase in available free fat or the smooth, creamy texture may become gummy due to the increased surface area that needs to be lubricated. Particle size can be measured by different methods but most popular is the micrometer because of its simplicity and low coat. Viscosity Viscosity, often given in degrees of MacMichel (Brookfield instrument), and rheology are important to the confectioner and baker on how the chocolate handles; different and uses will require different handling properties. Viscosity will generally tell the thickness or thinness of chocolate; as the viscosity number becomes smaller, the chocolate viscosity will become thinner. Viscosity alone will, however, not tell how the product will handle. Two terms that help to describe flow character are "yield value" and "plastic value". Yield value is the force required to start the flow of the chocolate, plastic value is the force required to keep the chocolate flowing once it has started to move. A high yield value is important in maintaining decoration marks and the prevention of "feet" on enrobed goods. A low yield value is desired in moulding (especially with inclusions) so that they will properly shake out and leave a few air pockets. SELECTION OF CHOCOLATE (FLAVOR CONSIDERATION) The flavor of a chocolate is often a personal choice that should compliment the finished products being manufactured. Coatings should be free of off odors and flavors and should balance the flavor profile of the finished items. A very sweet center of a product will usually be complimented by a bittersweet chocolate while a mild, subtle center will be highlighted by a mild flavored coating. Tasting of individual samples of pure chocolate may help to narrow the choices from a vast array of available coating. Final selection, however, will probably require a completely finished product that incorporates the selected chocolate for proper evaluation and optimum flavor. Chocolate selection must factor in customer¹s input and suggestions. In producing a variety of finished products, various recipes and formulations may call for a number of chocolate-based products. Not all may be available. Table IV lists information on approximate substitutions that can be made. CHOCOLATE BLOOMING PROBLEMS Other than cost, the blooming of chocolate is probably the most common problem encountered. Fat bloom is the visible accumulation of large cocoa butter crystals on the chocolate surface. It is often accompanied by numerous mini cracks that also give a dull appearance. Sugar bloom is a crystallization of sugar that is often caused by high humidity and the formation of condensate (sweating) when cold product is brought into a warm area. Wiping the outer surface will generally remove fat bloom while sugar will remain. While poor tempering often causes bloom, it can also be caused by improper cooling, poor storage conditions, high humidity, etc. Table V lists these and other potential caused of blooming. Fat incompatibilities can often be a cause of bloom. Oils from the center mass can migrate to the chocolate shell to cause it to soften and bloom. Chocolates and compound coatings should not usually be mixed for this reason. CHOCOLATE SUBSTITUTION PRODUCTS Cocoa (1 pound): - Substitute with 2 lb. chocolate liquor and remove 1 lb. of oil/fat from the formula Chocolate Liquor (1 pound): - Substitute with 0.5 lb. cocoa + 0.5 lb. fat/oil or - Substitute with 2 lb. bittersweet chocolate (remove 1 lb. sugar from formula) Bittersweet Chocolate (1 pound): - Substitute with 0.75 lb. semisweet chocolate + 0.25 lb. chocolate liquor or - Substitute with 0.5 lb. chocolate liquor + 0.5 lb. sugar or - Substitute with 3 lb. milk chocolate and remove 1 lb. sugar, 0.5 lb. milk and 0.5 lb.fat/oil from the formula Milk Chocolate (1 pound): - Substitute with 0.33 lb. semisweet chocolate + 2 ounce powdered milk + 0.33 lb. sugar + 3 ounce fat/oil It is important to make most temperature changes gradually and to not shock the chocolate. When chocolate is being cooled, it should be done gradually to not only prevent bloom but also a skinning effect. This "skin" will insulate the interior chocolate and may cause dulling as it contracts. The beginning of a cooling tunnel should have minimal air movement and a relatively warm temperature of approximately 65ºF. Temperature can gradually be decreased to about 55ºF with increasing air velocity. Before exiting the cooling tunnel, temperature should approach that of the packing room (68ºF). While the chocolate may appear solid at the end of the cooling tunnel, only about 70-75% of the coating is crystallized. It will take about 48 hours for all of the chocolate to crystallize, so packing and storage conditions are still potential sources of abuse. Contrary to popular belief, it is possible to have a bloom on compound coatings. Using the coatings at too high a temperature usually causes this. The proper temperature is usually 5ºF higher than the melt point of the main fat constituents of the coating. Most commonly this translates to approximately 100-105ºF. The supplier of the coatings can provide more specific information. When cooling coatings, a rapid cooling at 45-50ºF is better and will provide less blooming than the warmer conditions used for chocolate. When well tempered and properly stored, compound coating will be bloom free for 6-9 months and chocolates for several years. SOME FACTORS CAUSING CHOCOLATE BLOOMING AND DULL FINISH Extreme water temperature used in cooling/heating Cooling tunnels/rooms that are extremely cold Cold moulds (warm to 75-80ºF) Products removed from cold storage to room temperature: Not done in steps to prevent condensation Erratic temperature fluctuations during storage Storage temperatures that exceed 88-90ºF will cause melting and bloom (closer we approach this limit, the greater the likelihood of fat bloom. Ideal temperature: 68ºF or less) Cold center mass when enrobing (ideal temperature is 70-75ºF) Formation of condensate in cooling tunnel Improper formulation of centers that allow moisture or oils to migrate to the outer surface of the coating Packaging/shrink-wrap of finished goods with heat can cause localized bloom

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CHOCOLATE LEGACY

Chocolate, as we know it today, is the product of a long journey that began in México. It is a mixture of history and tradition--rooted in ancient mythological tales that often blur the line between fact and fiction. Anyone searching for the true meaning of chocolate must inevitably turn to México for answers, for it is there that chocolate has always held a privileged place in the culture of its people. According to legend, Quetzalcoatl, the plumed serpent god, assumed human form, descended to earth, and presented the ancient people of México with a gift from the garden of Paradise: the cacao tree . He showed them how to plant the tree, harvest its fruit, and use the beans to prepare his favorite drink, Xocolatl. Linneaus, the great 19th century botanist, memorialized that legend by naming the chocolate tree Theobroma cacao L, "Food of the Gods," from the Greek words "theo" (god) and "broma" (food).
Archeologists tell us that the Olmecs, the oldest civilization of the Americas (1500-400 BC), were probably the first users of cacao, followed by the Maya , who consumed cacao-based drinks made with beans from their plantations in the Chontalpa region of what is now eastern Tabasco. Drinking vessels have been discovered there with elaborately decorated chocolate illustrations containing traces of ceremonial chocolate drinks dating from 250 to 900 AD. Today, descendants of the Maya still grow and harvest cacao in that region using time-honored methods and implements as old as antiquity. They also prepare chorote and pozol, cacao-corn-based drinks similar to those consumed by their noble ancestors.

Chocolate is made from the almond-shaped beans that grow inside the pods of cacao trees. These trees grow in profusion in the lowlands of Tabasco and Chiapas, where cacao is still considered a sacred crop. Today there are many other countries that lie within 20 degrees of the equator that grow and sell cacao to the world market, but few of them have any cultural connection with it.
Most of México's cacao beans are used to prepare rustic, homestyle chocolate tablets for making chocolate beverages and mole, the most famous chocolate-spiked sauce in the Mexican kitchen. In ancient times, however, the beans were used as currency, as offerings to the gods, and for exclusive consumption by the elite--the nobility, warriors, and long-distant merchants. Today, raw cacao beans (also known as cocoa beans) continue to be sold in markets throughout México for people who still grind their own beans at home.

The traditional method of grinding cacao beans to make chocolate is a laborious, backbreaking task (reserved exclusively for women) that can take hours to complete. The process begins by roasting the beans on a clay comal (griddle) over an open fire until they begin to pop and smell chocolaty. Once the skins have been removed, a small charcoal fire is lit beneath the metate, the traditional three-legged stone that has been used for centuries to grind cacao and corn. Cinnamon sticks are ground first, then the cacao beans, a handful at a time, and then the sugar. The grinding continues until a stream of liquid chocolate begins to trickle off the edge of the metate into the earthen bowl below. Then, and only then, can the coarse mixture be shaped into patties and set aside to cool and dry. As primitive as these procedures may seem to us now, it is important to know that today's state-of-the-art factories throughout the world still utilize those very same principles to manufacture a myriad of chocolate products--with the help of sophisticated high-tech equipment and highly trained scientists.
Not surprisingly, many people who used to grind their own beans on the metate, now prefer to spend a few extra pesos to have them ground to their specifications by machine, along with sugar, cinnamon, and almonds--while they wait. The aroma of cinnamon-infused chocolate permeates the air near the main zocalo in Oaxaca , enticing customers to Chocolates Mayordomo , the city's most popular cocoa-bean grinding shop in the valley. Their most popular combination is: 1 kilo of cocoa beans, 1 1/2 kilos of sugar, 50 grams of cinnamon, and 1/4 kilo of almonds.
Today's Mexican hot chocolate drink is a far cry from the original bitter one that Hernan Cortés first sampled at Moctezuma's table when he and the Spanish arrived in México in 1519. It was made with water and flavored with peppers, nuts, and a variety of spices and served cold in golden goblets. The Spaniards quickly made it more palatable by heating it and adding some of the products that they had brought with them to the New World: sugar, cinnamon, almonds, and milk. today that mestizo recipe is still prepared throughout most of the Spanish-speaking world and in homes like mine that still value the old traditions. A variety of excellent Mexican chocolates such as Ibarra, Popular, and La Abuelita is available in Hispanic grocery stores throughout the United States.
Tradition dictates how the drink, Chocolate Mexicano, should be made and served. A Mexican expression says it best: "To be perfect, a cup of chocolate must be hot, thick, sweet....and made by the hands of a woman." In Oaxaca the drink is cooked in a specially shaped chocolate pot and whipped until frothy with a molinillo, a long wooden stick with rings attached to the bottom that spin when when the stick is rubbed between the palms. The pot's shape, bulbous at the bottom with a narrow neck at the top, is designed to keep the chocolate from splashing the cook while it is being beaten.
Nowhere is chocolate held in higher esteem than in Oaxaca. If you are looking for the true meaning of chocolate, you will find it in the markets and villages and in the eyes and faces of the Oaxaqueños, who are the guardians of its soul.
Elaine lectures on "Chocolate Myth & History" in Oaxaca
Mexican hot chocolate (RECIPES AVAILABLE ) is always served with a cap of foam on top, partly to minimize the skin that forms on its surface, but also because the foam is said to embody the spirit of the chocolate and the energy of the person who prepared it. In rural México, women go to great lengths to achieve that cap of foam because their worth as a cook is often judged by how much of it they are able to create. If the molinillo doesn't froth it up enough, they hold the pot high above the head and alternate pouring the hot chocolate back and forth from the pot to the drinking cup, from a distance of several feet--a technique that requires dexterity and plenty of experience.

Chocolate's usage as an ingredient in savory cooking began in the 17th century kitchen of the Santa Rosa Convent in Puebla de los Angeles, México, when Sor Andrea de la Asunción was instructed by the bishop to prepare an extra special dish for the visiting Viceroy of New Spain. Faced with that challenge, Sor Andrea and the other nuns assembled nearly 100 of their best ingredients to create a sauce befitting the prized turkey that had been selected for the meal. Why she added chocolate to the sauce is still a mystery, but a charming folktale suggests that an errant breeze accidentally blew it into the pot. It is more likely that Sor Andrea simply borrowed the idea from the local villagers who customarily used it in some of their sauces, too. Nevertheless, the exotic combination of flavors used in the recipe caused such a sensation that Mole Poblano de Guajolote, with its touch of chocolate, became one of México's most revered national dishes.
The word mole [MOH-leh] is derived from the Nahuatl word molli or mulli, which means sauce or concoction. Moles from other regions in México vary a great deal; some do not even contain chocolate. No mole is held in higher esteem, however, than the one from Puebla except, perhaps, for the black mole of Oaxaca, which also contains chocolate. Today, platters of chocolate-spiked mole made with turkey (guajolote) or chicken (pollo) are served at weddings, baptisms, and at other festive occasions all over México, including Day of the Dead observances when dead souls are believed to return to feast on the essence of their favorite foods.
Chocolate has always played a role in Mexican life and death rituals. Early civilizations considered chocolate to be the perfect offering to the gods during sacrificial rites because they believed the cacao pod symbolized the heart and melted chocolate the blood.
Day of the Dead celebrations are held throughout Mexico from October 31 to November 2, but it is an especially important time in Oaxaca, when chocolate consumption in that region is at it highest. That is when Zapotec and Mixtec traditions blend with Christian observances in remembering the dead with offerings of chocolate and black mole on home altars and at graveside vigils in the cemetery. For centuries, Mexicans have honored their dead with gifts of chocolate. To sustain them on their journey to the after-life, ancient robles were buried with cocoa beans for use as payment on arrival. Even today, in remote villages in southern México, a gourd of chocolate is still included in every burial to soothe the spirit in its new life.
It is clear that Quetzalcoatl's legendary gift of chocolate has transcended time and geographic boundaries to become one of the world's most cherished foods. Advances in the manufacture of chocolate have transformed the rustic, unrefined ground cacao of the Maya into the exceptionally smooth, velvety chocolate products that are available to us today. As we savor each piece of chocolate, let us remember to acknowledge with deep gratitude the contributions of these early generations, whose primitive methods and passion for chocolate created a sacred legacy that has enriched us through the ages.

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GLOSARIO DE TERMINOS

Every specialty, such as science, art and history has its own language. Chocolate is no exception. Following is a list of terms regarding the science, art and history of Mexican chocolate. Just knowing some of these terms will help open the doors to this rich treasure of what many of us enjoy and most of us take for granted. Alcahuete Hand carved flat stick used to stir Chocolate Atole. Almendras Almonds. Descriptive word for cacao beans. Cacao Name of tree and beans from which chocolate is made. Cacao Beneficiado Partially fermented cacao beans. Cacao Fermentado Completely fermented cacao beans. Cacao Lavado Washed (but not fermented) cacao beans. Cacaotero Person who grows cacao or is involved in its production. Cántaro Dried gourd container used to hold cacao-based cold drinks. Also known as guaje or bush. Cáscara Shell (of cacao pod). Cayuco Canoe. Formerly used to transport harvested cacao; now used to hold harvested pods or fermenting beans. Ceylón One of several types of cacao grown in Tabasco. Champurrado Chocolate-flavored atole, a corn-based, pre- Hispanic beverage similar to gruel (porridge). Often served with tamales. Chocolate Atole White atole served with a cap of chocolate foam on top. Known as bichicña buupu in Tehuantepec, Oaxaca. Chocolatera Specially shaped pot used for making and serving traditional hot chocolate drink. Also known as jarro. Chocolatería Chocolate shop. Chontal Hat worn by cacaoteros. Named for indigenous people of Tabasco. Chorrote Most famous Tabsascan drink. Made with fresh cacao beans, corn, sugar, and water. Also known as pozol. Churros Spanish fried crullers. Traditionally used to sop up hot chocolate. Coco A corruption of the word of Cacao. Comal Clay or metal griddle used to toast cacao beans, etc. Criollo Select grade of cacao beans. Adds significant flavor enhancements to chocolate formulas. Originated in Tabasco. Espuma Foam on surface of properly prepared hot chocolate. Fermentación A post-harvest process that converts the sugars in raw cacao beans to alcohol, kills the germ, and develops the necessary precursors that produce the aroma of chocolate in beans during roasting. Forastero Grade of cacao beans that constitutes the bulk of most chocolate formulas. Garabato Sickle-shaped stick carved from cacao branch. Used by cacaoteros to clear and rearrange fallen cacao leaves. Jícara Dried gourd cup used for drinking traditional cool chocolate beverages. Jugo de Cacao Home-style drink made with sweetened fresh cacao beans. La Chontalpa Rich agricultural zone in Tabasco where most of México's cacao is grown. Luco Beak-shaped blade attached to long pole. Used to cut cacao pods from tallest branches. Machete Long-blade with wooden handle; used to cut cacao pods from tree. Mazorca Cacao pod. Metate/Mano Pre-Hispanic three-legged, sloped rock and its grinding stone “rolling pin”. Used to grind cacao beans, corn, etc. Mole Spanish for molli, the Aztec word for sauce. The most famous moles, Mole Poblano and Oaxaca's Black Mole, contain small amounts of chocolate. Molinillo Wooden stick with rings attached to bottom; used to whip chocolate drink to create cap of foam on top. Molinos de Piedra Generator-driven grinding stones used to grind cacao beans. Pacha Bad (spoiled, dried up) cacao bean. Paleta Wooden paddle used to stir fermenting beans. Pan de Yema Oaxaca's famous bread made with egg yolks; eaten with cup of hot chocolate. Patlaxle Wild variety of cacao used in Oaxaca to make special drinks. Unusual process produces black shell with calcified center. Pozol See Chorrote. Quebradero Place that specializes in cracking open harvested cacao pods. Quetzalcoatl Tlalhuizcalpanticutli Toltec god with long name and big heart. Gave man/womankind gift of chocolate. Rastrillo Wooden rake used to turn cacao beans as they dry in the sun on the ground. Semillas de Cacao Cacao beans. (Also means seeds.) Sopear el Chocolate To sop up chocolate drink (with churros, bread, etc.) Tabasco Southeastern state in Mexico. Largest producer of cacao. Name given to certain types of cacao grown in that region. Tejate Pre-Hispanic Oaxacan drink made with cacao beans, corn, flower petals, and pit of mamey. Theobroma Cacao L Botanical name for cacao tree. Means “Food of the Gods” in Greek. Tlaloc Mythological Rain God who nourished cacao trees with water. Tumbadores Cacaoteros who cut pods off trees. Xochiquetzal Mythological goddess of Love who adorned the cacao trees with flowers.

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GLOSARIO DEL CHOCOLATE TRADICIONAL

Chocolate Glossary

Chocolate Liquor
Cocoa Butter
Bittersweet Chocolate

Which of your chocolates are made of coventure?

Chocolate Liquor
The ground up center (nib) of the cocoa bean.

Cocoa Butter
An oily product which is an essential fatty part of the cocoa bean. Cocoa Butter is a natural fat extracted from chocolate liquor under high pressure.

Bittersweet Chocolate
Dark Chocolate that contains a minimum of 35% chocolate liquor Bittersweet and semi-sweet both fall under this definition, however, bittersweet is traditionally the term reserved from chocolate with a minimum of 50% chocolate liquor.

Semi Sweet Cackled
Also known as bittersweet chocolate. Contains a minimum of 35% chocolate liquor.

Cocoa Bean
Seeds from a pod of the Theobroma tree. Native to the tropical Amazon forests. Commercially grown worldwide in tropical rain forests within 20 degrees latitude of the equator.

Milk Chocolate
Chocolate with at least 10% chocolate liquor and 12% mild solids, combined with sugar, cocoa, butter, lecithin and vanilla.

Cocoa Powder
The cocoa solids resulting from pressing the cocoa butter out of chocolate liquor. May be natural or "dutched".

Dutched Process
A treatment used during the making of cocoa powder. Cocoa solids are treated with an alkaline solution to neutralize the natural acidity. This process darkens the cocoa and develops a milder flavor.

Tempering
In order to stabilize chocolate, a heating and cooling process is needed. This stabilized the cocoa butter, avoiding crystallization and giving a good surface gloss.

Conche Process
A machine which is constantly agitating the chocolate, thereby achieving desirable flavors and liquefying the refined chocolate mass.

Compound or Confectionery Coating
A blend of cocoa powder, sugar and vegetable oil. By substituting the vegetable oil for the cocoa butter, melting is easier but the results are not as high in quality.

Read more about Chocolate:
Chocolate Tempering
Dipping Nuts in Chocolate

 

Only Some Chocolate Is Heart Healthy - Researchers

By Susan Nadeau

CHICAGO (Reuters) - Chocolate and cocoa may help prevent heart attacks, researchers said on Wednesday, but don't run to the office vending machine yet.

So far, available chocolate products are known to contain high levels of flavanol, the substance linked to heart health, they said.

Flavanols are naturally occurring compounds in many plants or plant-based foods such as vegetables, fruits, red wine and cocoa. They are thought to have an effect on vascular dilation, or a relaxing of the muscles around blood vessels, which helps keep blood flowing through the vessels.

Research also suggests flavanols enhance nitric oxide, which causes arteries to dilate and increases blood flow, keeping potentially dangerous deposits from adhering to artery walls.

And flavanols may have an aspirin-like effect on platelets, reducing blood clotting linked to heart attacks.

Marguerite Engler, professor and vice chair of the Department of Physiological Nursing, University of California at San Francisco, was an investigator in a study that compared the Dove dark chocolate to another dark chocolate bar and to aspirin.

The study, presented at the American Heart Association meeting this week in Chicago, was independently funded.

In the study, 21 people ate 46 grams -- an average-sized candy bar -- of either chocolate each day for two weeks.

The researchers found the subjects who ate the flavanol-rich Dove dark chocolate showed blood vessel dilation two hours after eating the candy, as measured by an ultrasound of a main artery.

"It's a great alternative, but people still need to be aware there are calories in chocolate," Engler said in an interview. "People should realize that you still should be eating healthy and exercising too.

Engler also said that "the response was more robust" when people took a low dose of aspirin instead of chocolate.

Recetario                                 

• Bombón                                                 
  
• Gomitas                                                 
  
• Manzanas cubiertas de Chicloso y Chocolate      
  
• Choko Mentas                                         
  
• Gelatina                                                 
  
• Nieve                                                     

Visite nuestra página de equivalencias o utilice nuestra calculadora electrónica de conversiones

INGREDIENTES
Moldes 
2 taza azúcar
20 g grenetina
250 mL de agua
1/2 cucharada de vainilla
Colorante
Mantequilla
Fécula de Maíz

PROCEDIMIENTO

Se engrasan los moldes con mantequilla. Se coloca el azúcar en un recipiente profundo. En una olla se coloca el agua y la grenetina hasta que se disuelva retirándolo del fuego antes de que hierva. Se vierte en el recipiente del azúcar con batidora casera de 7 a 10 minutos como máximo hasta obtener una mezcla espesa parecida a un betún. Se vacía el bombón en los moldes previamente engrasados. Se deja que cuaje o gele y se separa del molde poniéndose fécula de maíz en las manos para cubrir totalmente la figura. Colocar en bolsas.

CHOCOBOMBON
Para cuando el bombón se use como relleno de chocolates o paletones. La forma de hacerlo es la siguiente: Se derrite el chocolate y se cubren con él las pareces del molde ayudándose de un pincel. Se lleva al refrigerador por 3 minutos, después se rellena la cavidad con la mezcla de bombón dejando un espacio para cubrir con chocolate. Previo a esto es necesario dejar unos 5 minutos para que gele el bombón y después se debe rellenar el resto del molde con chocolate para sellar la figura. Se coloca de nuevo en el refrigerador hasta que solidifique y se procede a retirar del molde.

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INGREDIENTES
Moldes
1/4 Taza grenetina
1/4 Taza agua                                    
1 cucharada pectina ó 1/2 cucharada de bicarbonato
1 1/2 cucharada ácido cítrico
1 Taza azúcar
1 Taza miel de maíz blanca
1/2 cucharada de saborizante
Colorante vegetal del color deseado
Azúcar
Aceite vegetal

PROCEDIMIENTO
Se engrasan los moldes con aceite. En un recipiente se vierten los siguientes ingredientes: Agua, grenetina, pectina o bicarbonato y ácido cítrico.
Al mismo tiempo, en otro recipiente, ponemos azúcar y miel.
Llevamos ambos recipientes al fuego medio meneándolos alternadamente hasta que en la mezcla de la pectina se haga espuma (aproximadamente 5 minutos).
Se vacía la miel al otro recipiente mezclado por un minuto. Se retira del fuego y se añade saborizante y color vegetal. Se vierte en los moldes y se deja hasta que estén firmes.
Se desmoldan y se revuelcan en azúcar. ¿Gustas?

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INGREDIENTES
500g Chocolate semi-amargo o de sabor
250g chicloso
2 Cucharadas crema espesa
Nuez picada
4 manzanas medianas
Palitos de madera

PROCEDIMIENTO
Se lavan las manzanas y se secan muy bien, se coloca el palito a la manzana. Se derrite el chocolate a baño maría.
Se pone el chicloso y la crema espesa a derretir hasta lograr una mezcla suave. Se deja enfriar un poco.
Se cubre la manzana con el chicloso y se le agregan los pedazos de nuez antes de que enfríe.
Se colocan en una charola cubierta de papel encerado o con mantequilla, para que no se peguen, se mete al refrigerador unos minutos, se saca del refrigerador y se decora o se cubre con chocolate, se puede decorar con una duya.
Se recomienda preparar uno o dos días antes de que se consuman para que la manzana esté fresca y tenga el mejor sabor.

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INGREDIENTES
1/2kg chocolate de cualquier sabor
4 o 5 gotas escencia de menta
1 molde de figuras pequeñas

PROCEDIMIENTO

Derretir el chocolate a baño María o en el microondas.
Agregar una a una las gotitas de menta hasta dar el sabor deseado.
Se rellenan los moldes, se pasa el refrigerador para que solidifique el chocolate por 5 minutos y se desmoldan.
De preferencia hay que cubrir las choko mentas para evitar la evaporización del saborizante.

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NGREDIENTES
Moldes profundos
1 L agua o leche
1 Taza azúcar refinada
Saborizante
4 cucharadas grenetina (40g)
250 mL agua
Colorante vegetale del color deseado
Aceite vegetal

PROCEDIMIENTO
Se engrasa el molde con aceite vegetal y se pone en el congelador.
Se hidrata la grenetina en el agua y se pone a baño maría para diluirlo.
Se mezcla el agua o la leche con el azúcar y se pone a fuego lento hasta que se disuelva el azúcar, sin dejar que hierva.
Se deja enfriar y se agrega el saborizante que se desee.
Se vierte la grenetina revolviendo hasta que se integre. Se vacía la gelatina al molde y se deja que cuaje en el refrigerador.
Se decora la gelatina con colorantes vegetales utilizando pinceles y las yemas de los dedos.

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INGREDIENTES
1 taza azúcar
9 yemashuevo
1/2 taza cocoa cernida
2 taza leche
2 1/2 taza crema espesa
1/4 de kilo de chocolate con leche

PROCEDIMIENTO
Calentar las yemas, cocoa y la leche en un recipiente, se va agregando poco a poco el chocolate derretido, se saca del fuego.
Se bate alrededor de 10 minutos a velocidad alta, se lleva al congelador por 30 minutos y se repite por tres ocasiones la misma operación.

Contáctanos ó escribenos a: info@arteychocolate.com  

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