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Chocolate Class: Tempering Chocolate and Modeling Chocolate
by
Charles Kellogg
Текущий рейтинг: 4.0
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%20until%20it%20cools%20and%20thickens%20(about%2079%20F),%20then%20it%20is%20added%20back%20to%20the%20original%20chocolate.%20Seeding%20takes%20a%20bit%20longer,%20but%20is%20fairly%20fool%20proof.%20Tabling%20is%20faster,%20but%20requires%20a%20bit%20more%20skill.%20To%20test%20the%20chocolate,%20spread%20a%20thin%20layer%20on%20parchment%20paper,%20and%20let%20cool%20on%20a%20conductive%20surface,%20like%20granite.%20It%20should%20harden%20relatively%20quickly,%20be%20firm%20and%20break%20with%20a%20snap,%20and%20be%20shiny.%3C/p%3E%3Cp%3ESo%20for%20dark%20chocolate:%3C/p%3E%3Cp%3EMelt%20to%20120%20F%3C/p%3E%3Cp%3ECool%20to%2084%20F%3C/p%3E%3Cp%3EWarm%20to%2088%20-%2090%20F%3C/p%3E%3Cp%3EAnd%20for%20milk%20or%20white%20chocolate:%3C/p%3E%3Cp%3EMelt%20to%20115%20F%3C/p%3E%3Cp%3ECool%20to%2082%20F%3C/p%3E%3Cp%3EWarm%20to%2085%20-%2087%20F%3C/p%3E%3Cp%3EIf%20you%20are%20holding%20the%20chocolate%20at%20temp%20to%20be%20able%20to%20work%20with%20it%20for%20awhile,%20keep%20it%20to%20the%20low%20end%20of%20the%20range,%20that%20is,%20closer%20to%2088%20or%2085%20F.%3C/p%3E%3Cp%3EAfter%20practicing%20both%20methods,%20we%20tried%20our%20hand%20at%20making%20roses%20with%20modeling%20chocolate.%20We%20did%3C/p%3E%3Cp%3Enot%20get%20to%20make%20the%20modeling%20chocolate,%20as%20it%20takes%20a%20few%20hours%20to%20set%20up.%20The%20chocolate%20we%20used%20was%20made%20with%20white%20chocolate,%20thus%20the%20ivory%20color.%3C/p%3E%3Cp%3EThe%20modeling%20chocolate%20works%20a%20lot%20like%20playdoh%20or%20polymer%20clay%20(Fimo%20or%20Sculpty).%20It%20needs%20to%20be%20worked%20a%20little%20to%20warm%20it%20up%20and%20make%20it%20plastic.%20It%20can%20get%20sticky%20if%20it%20gets%20too%20warm,%20so%20be%20aware%20if,%20like%20me,%20your%20hands%20run%20warm.%20In%20that%20case%20work%20quickly%20with%20minimum%20contact,%20or%20wear%20gloves.%3C/p%3E%3Cp%3ETo%20make%20a%20rose,%20first%20make%20a%20small%20cone,%20this%20will%20serve%20as%20the%20base.%20Make%20a%20short%20rope,%20and%20cut%20nine%20equal%20sized%20pieces%20from%20it.%20Roll%20the%20pieces%20into%20balls,%20and%20place%20them,%20well%20spaced%20apart,%20between%20two%20layers%20of%20plastic%20wrap.%20Flatten%20the%20rolls%20out,%20and%20work%20the%20edge%20for%20the%20top%20very%20thin.%20Take%20one%20petal,%20and%20wrap%20it%20tightly%20around%20the%20cone,%20with%20the%20thing%20edge%20just%20above%20the%20top%20of%20the%20cone.%20The%20next%20layer%20will%20use%20three%20petals.%20Place%20the%20middle%20of%20the%20first%20petal%20of%20the%20second%20layer%20over%20the%20overlap%20of%20the%20first%20layer%20petal.%20Press%20one%20side%20down,%20then%20slide%20the%20second%20petal%20to%20about%20the%20halfway%20point%20under%20the%20first%20petal.%20Place%20the%20third%20petal%20under%20the%20second,%20and%20overlapping%20the%20first.%20The%20third%20layer%20is%20done%20the%20same%20way,%20but%20with%20the%20remaining%20five%20petals.%20Once%20all%20the%20petals%20are%20in%20place,%20gently%20shape%20the%20edges%20to%20resemble%20a%20real%20rose.%3C/p%3E%3Cp%3EModeling%20Chocolate%3C/p%3E%3Cp%3E(recipe%20courtesy%20Chef%20James%20Foran)%3C/p%3E%3Cp%3ECombine%20with%20rubber%20spatula%20until%20smooth%20and%20shiny.%20Let%20sit%204%20hours%20to%20over%20night.%3C/p%3E%3Cp%3EGood%20for%20one%20month.%3C/p%3E){kind=link}