Home made chocolate slabs

Spudnik_2

What's the difference in quality with chocolate that's 'tempered'? Is it worth the extra effort? Does it have more of a shop-bought chocolate texture?

qwiksave

Emms wrote: »

I hadnt been planning to make easter eggs until I saw Jem8472s pics but im off to buy moulds today!

Emma

Look forward to seeing the pictures of your moulds Emms!

Jem8472

Spudnik wrote: »

What's the difference in quality with chocolate that's 'tempered'? Is it worth the extra effort? Does it have more of a shop-bought chocolate texture?

When you temper chocolate the end result is better. You get that "snap" that chocolate usually has. It has that nice gloss that shop bought chocolate has. Also If you have just melted choc and put it into moulds then when it comes out as soon as you handle it starts to melt. Tempered choc melts at about body temp so you can pick it up without it melting.

I had to try a few times to temper the chco but I dont find it that hard. just takes longer.

Freom wikipeida:

Generally, the chocolate is first heated to 45 °C (113 °F) to melt all six forms of crystals. Next, the chocolate is cooled to about 27 °C (80 °F), which will allow crystal types IV and V to form (VI takes too long to form). At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. The chocolate is then heated to about 31 °C (88 °F) to eliminate any type IV crystals, leaving just the type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. However, there are other methods of chocolate tempering used-- the most common variant is introducing already tempered, solid "seed" chocolate.

I use the seed method.
You need a thermometerto keep the right temp of the chocolate when you are melting.
All I do (slightly different to the method on wikipedia) Melt the chocolate. then remove from the heat and stir until the choc get to about 30c-34c and put in some solid bit of the choc that are already tempered. stir until this melts in. (takes a while) Keep an eye on the temp and keep it about 30c. This will allow only the crystals to from in the coco butter that you want.

To test the temper just get some chocolate on a knife and spread a thin layer on some tin foil. It should set within 5 mins and it should set evenly.

To set chocolate just leave it at room temp and it should set quickly. I usually leave it at least 20 mins and then put it in the fridge for a quick chill before I turn it out of the mould.

Hope that helps

Spudnik_2

That helps a lot. With regards to 'seed' chocolate - what sort do you use?

Jem8472

you just use the stuff you are melting, just keep some back at the start so you can add it to seed the melted choc.

Spudnik_2

Oh, I see! Thanks

LouBlue

Now THIS is the sort of egg we should all aspire to. :j:j:j:D

http://www.hotelchocolat.co.uk/cid/CXRARCAS9QCP0MXY3STKYTLDUXR8VNUP/Easter-Chocolate-Egg-P450061/

Emms

Got my moulds today. Bought the set for £3 from Lakeland. You get 2 full egg moulds and 4 sheets of the small ones. The big moulds are 5.5 inches from top to bottom.

Click on pics to enlarge




Also got the 2 sets for £3 from Asda. The bunny mould is very cute and has choc buttons, icing tubes, bags and ribbon for them. These are about half the size of the lakeland moulds.




The asda egg mould is about the same size of the bunny and comes with icing tube, some wee sprinkle thingies, and chocolate.





Going to wait a few weeks till I try them as my diet is going quite well just now!

Emma

qwiksave

LouBlue wrote: »

Now THIS is the sort of egg we should all aspire to. :j:j:j:D

http://www.hotelchocolat.co.uk/cid/CXRARCAS9QCP0MXY3STKYTLDUXR8VNUP/Easter-Chocolate-Egg-P450061/

I personally wouldn't like that type - its a bit too 'nobbly' for my delicate gums (its my age you see! ) - give me a smoothy anytime! I must say the eggs on this hotelchocolate site have got very big 'shelves' for joining. (I feasted my eye on a £46 giant luxury egg, and thought s** making my own but then reality struck! )

Thanks Jem8472 on enlightening us all with how you do your tempering, I'm sure lots of us were wondering.

And Emms, what great bargains you have got with your moulds - can you get some for all of us? :rotfl:

LouBlue

qwiksave wrote: »

I personally wouldn't like that type - its a bit too 'nobbly' for my delicate gums (its my age you see! ) - give me a smoothy anytime! I must say the eggs on this hotelchocolate site have got very big 'shelves' for joining. (I feasted my eye on a £46 giant luxury egg, and thought s** making my own but then reality struck! )

You philistine, that egg is lush!!! :rolleyes: That website is to die for!! :j:j