How to make melted chocolate. How to melt chocolate in a water bath. How to melt chocolate in the microwave.

Contact with any kind of moisture will cause your melted chocolate to become grainy and full of lumps, so be sure to use dry dishes and never pour water on the melted chocolate. And, for many, again the desire to cook chocolate eggs at home to please family and friends.

For several years now and, fortunately, there is chocolate on the market that is already seasoned, and there is no need to carry out this process at home. Without this step, chocolate not only loses its luster, but does not break away from the molds. Today we are lucky to find many brands of good chocolate in cakes that are already hardened, but for those who, like me, it remains to be faithful to spend time trying to tolerate chocolate, how this should be done correctly.

The chocolate coating, which is used to make eggs and chocolate figures, consists mainly of cocoa, sugar, cocoa butter, and a few other ingredients that are around taste and flow. Milk chocolate   also has milk powder and white chocolate, the milk powder is replaced by cocoa.

Steps for the right holiday

It is at this moment that we add a piece of chocolate without melting and with some specific movements, which we will describe in detail later, we manage to lower the temperature to the chocolate without losing fluidity. Since this temperature is lower than body temperature, chocolate feels cold on our lips. There are three types of chocolate coating: semi-solid, milky and white, the first with the highest hardness for structures, milk is usually used for baths and small figures and white, not technically chocolate, Since it does not contain cocoa paste, but butter cocoa, powdered milk and sugar.

Choosing our chocolate, we have to melt it in Mary's bathroom, that is: we put it in a chopped piece in a container, and the other on another, which contains some water, and we take it so that the fire is not very strong. It is desirable that the container below is smaller than the top, because if it fell a little water vapor into our chocolate, it will thicken like a cream, and will not serve us for work, because it will lose fluidity. Stir with a wooden spoon until dissolved.

Be careful, because if you go beyond 55 degrees, chocolate risks ruining yourself. When you notice that it has melted and check on the lip that is tepid, remove it from the fire and add 20% of the chopped chocolate cover. That is, if we put 500 grams of chocolate to melt Mary’s bath, at this point we will add another 100 grams. This is what we explained above when we said that by adding unmelted chocolate, we managed to lower the temperature of the melted one.

It is important to feel the cold chocolate on our lip, because if we put it in the shape, we will not be able to remove the figure. It spreads well with a wide metal spatula and begins to "connect" with the edges inside. We do this process three or four times, and each time we throw a piece of chocolate on the rack, until finally we pour the entire contents of the bowl and cool it down completely. Thus, we lower the temperature to chocolate and soften it. Of course, this method is more complicated, it should not only have space for chocolate distribution, but also have a small spatula treatment, because the process of "folded" chocolate should be fast and constant.

Setting eggs and shapes

The only precaution you must take is to feel the cold chocolate on your lip before using it. Well, we have already tempered chocolate, now it's time to use it. To do this, select the forms you want to fill out. You can make chocolate eggs, rabbits, chickens and even chocolates.

There are metal and plastic forms. For a more practical matter, plastic molds are preferred. There are two types: some are more complicated and some are softer. Difficult ones are usually more expensive when they are bought, but ultimately they give more, they do not break at all, and, being tougher, they allow us to work with the security of more delicate figures. Softer is better if you do not have much practice, as you can see chocolate better when it takes off and does not risk rushing.

They are also smaller, because over time they are grated and cut into joints. Regardless of what you choose, it is important that they are not tormented, because the final work will not be destroyed. They must be clean and it is advisable to skip a cotton swab moistened with fine alcohol before filling to remove any lubricant they may have.

We have two ways to fill out forms, the first is easier and faster. To do this, take the mold with one hand and the tip of the thumb with the other, gently press on the edge of the chocolate, towards the center of the mold. If you see what it is and does not come out, leave it a little more in the fridge. If chocolate is ready, it will come off alone, and the skin will be torn off. . Keep in mind that transferring forms to the refrigerator, and not to the freezer, because if you do not have the practice, the freezer is cold and the drying time is significantly reduced, making the chocolate breaks easier.

When you scratch the edges, do it gently. Many times it happens that chocolate is already separated from the mold, and while we scratch it, it remains alone. Once we have the two parts of the egg, we will go to fill it and close. So that they do not break, manipulating them, we must always keep their fingers inside. If you do not have a box, you can use a glass or jar. It is important that the base you use is smaller and the egg is stable. Then, support half on the base and put candies, sweets, truffles, in a word, everything you want to please with your own.

Then carefully lay the other half on top and close the eggs. You can use an eye or chocolate to close the eggs, although if you do not have the skill with a sleeve or cartridge, do not worry. Take the upper half of the egg and rest for a few seconds on the hot plate, in just a few seconds, to melt the edge of the egg, and immediately place it on the other half, gently pressing. You can also put chocolate in a paper cartridge and put chocolate on the edge of the egg, and then place the other half on top.

Do not worry about decoration, you can wrap eggs with colored cellophane or metallized paper, these days, you can find a lot of papers in bookstores for this. And if you already have experience with manga, then use your skills and decorate, as you prefer eggs.

It is imperative that you cover the bowl with a damp cloth during operation so that it does not dry out. To preserve it, we can use a glass bottle or plastic container, always with a sealed lid. And when you reuse it, you should always refute it. To color it, we use edible dye, both in paste and in liquid, and we rotate well. Keep in mind that if you are using a liquid dye, you may have to add some sugar.

Finally: you can make any shape with moderate chocolate, note that the harder the shape, the more fragile it will work. To store the eggs, simply wrap them in cellophane or foil and leave them in the closet. They explain several theories to determine their origin. On the one hand, there are those who protect their heritage, based on pagan traditions, that the egg has always been a symbol of life and fertility and has been assigned an important role in all celebrations of early spring, coincides with the Christian Holy Week.

The followers of this tradition kept the eggs, and that they were fresh, they bathed them with a thin layer of liquid wax. After the Post was over, they gathered in front of the church in their city and gave them away so they could enjoy it later at Easter as a basis for celebration. From a Christian point of view, they are said to represent the appearance of Jesus after his resurrection.

Easter eggs in different cultures

This color for Chinese means long life and happiness, therefore, begins a tradition that will be maintained for many years. Later, the Persians began to decorate and exchange golden eggs between them and painstakingly sign. Over time, in the Slavic countries, baskets filled with eggs began on Holy Saturday or before the midnight mass, so that she would be blessed and then be taken on Easter Sunday breakfast in the houses. In Russia, it was customary in the time of Zares to develop real egg-shaped jewelery, which stretched to the era of revolution, famous in particular for the fact that it was developed by a Faberge jeweler.

Perhaps in Central Europe, the most ingrained habit is to decorate and dye Easter eggs, so Poles, Slovenes and Ukrainians are famous for their complex projects. To do this, they draw lines with wax pencils, immerse the egg in dyes and repeat the process to achieve true works of art, where each point or line makes sense for them.

In many countries, the egg is not used as soon as it is stained, but only the shell is emptied and stained. This is what happens, for example, in Germany, where it is typical to hang Easter eggs on trees, which are placed in houses as a symbol of good luck. Later, this tradition was transferred to the United States by German colonists, who also met the famous Easter rabbit, which was common among children who were good.

It was chocolate entrepreneur Joseph Fry, who produced the first chocolate eggs in England. Over time, except for eggs, they began to make chocolate figures like rabbits. The Christian fable reports that the rabbit was in the tomb of Jesus and watched people mourn his death, so the little animal was very sad, and then witnessed the resurrection, unable to speak, handed out eggs to tell the happy news. In addition to various traditions, there is nothing more enjoyable than meeting in the family and enjoying delicious chocolate in any form.