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Start by hardening any melted chocolate by placing a resealable bag of ice cubes over the area. For chocolate stains on carpet, scrape up any crumbs or hardened pieces using a dull knife or the ...
Tempered (upper sample) and untempered chocolate. Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...
To Make Chocolate Mousse Cups: Place 3 or 4 cups into the cavities of the egg crates. Tilt the cups at a 45-degree angle. Pour in the chocolate mousse, dividing equally among the cups.
The holiday is also the perfect time to indulge in fondue, a Swiss tradition of dipping skewered savory and sweet treats into melted chocolate, or invite loved ones over to gather around a ...
how to pipe chocolate Place a square of BAKER'S Semi-Sweet Chocolate in freezer-weight resealable plastic bag; seal bag. Microwave on HIGH 30 sec. Squeeze bag to melt chocolate.
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate , as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter . [ 1 ]
Aerated chocolate, also known as air chocolate, is a type of chocolate that intentionally contains gas, forming bubbles. Biting into some aerated chocolates produces an audible crunch, a phenomenon understood to be a product of its structure and texture. On entering the mouth, they generate a "fragile mouth feel" and quickly melt when chewed.