French Food Friday - Using Vintage Chocolate Molds
Making chocolates is as easy as one, two, three but as I discovered you need to tap the mold in order to release the chocolate and I found that leaving the mold in the freezer for a couple of minutes prior helped Pere Noel pop out.If the bottom is not flat enough for him to stand, just blast the bottom for a few seconds with a hair dryer....I tempered the chocolate in the microwave using a thermometer but I think that the best results come from tempering the chocolate in a bowl over a pot of hot water. You can find the method I used here but there are many others available on the internet.I think that it is a matter of trial and error and the better quality the chocolate, the better the result.We enjoyed watching this video who make chocolate making look so easy.For anyone looking to buy a vintage French chocolate mold, we have quite a good selection available in our etsy boutique.Happy chocolate making, Leeann x
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Source:
fabulouslyfrench
URL:
http://fabulouslyfrench.blogspot.com.es/
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