Jewelry 2 Blog
A simple (no mess) way to melt and drizzle chocolate to decorate cookies, dipped truffles or anything: Place chopped chocolate or merckens chocolate chips in an open resealable bag, set in a bowl after which placed in the microwave. When melted, seal the bag, ensuring you get all of the air out, moving the Tempered Chocolate to one of the bottom corners. Then, snip one of the lower corners so the filling can come out when lightly squeezed. (You can also fill a bag with already melted merckens chocolate). Don’t make the snip too big–start small because you want the filling comes out at a slow speed. You can always make the opening bigger. Viola !!
To melt merckens chocolate in the microwave: chocolate burns easily, so watch what you are doing very carefully. Place one ounce of more of finely chopped chocolate or chocolate chips in a tiny, unsealed plastic bag set in a microwave-safe bowl. You do not need to totally melt it while in the microwave. When it is about 85 % done, take it out and stir. The remainder of the merckens chocolate will melt. To complete: Microwave on medium (50 percent) checking every 15 seconds. Chocolate holds its form and appears shiny (it won’t look melted), so stir several times to check. It takes about one to three minutes based on the brand. Let it stand for thirty seconds with the microwave turned off. Remove the container and stir the merckens chocolate until completely melted. This kind of melting merckens chocolate can be found at at store that sell Cake and Candy Supplies.
ACETATE: One of the most useful things you should use when working with chocolate is acetate. These skinny plastic sheets are suitable for chocolate and confectionery work. They also come imprinted and are called transfer sheets. You can spread or drizzle melted chocolate on it and when it dries carefully lift off the acetate. The side that touches the acetate is definitely shiny and smooth. If embossed, the design adheres to the merckens chocolate. You can make merckens chocolate ribbons and other merckens chocolate designs. It can be obtained in cake decorating shops.
To accomplish: Cut a bit of acetate the shape and length you need. Polish the side which will touch the chocolate using a cotton ball. Make certain the surface is clean. Using an offset spatula, spread a 1/4-inch layer of merckens chocolate onto the acetate. (it does not matter if ever the merckens chocolate goes over the perimeters as this can be reused). If making a bow, mold the loops with the acetate on the outside and hold constantly in place until it begins to set. When hard, remove the cellophane and position these together to create a bow using a little melted chocolate. If cutting a shape, leave flat and wait until it begins to set. Using a rolling cutter, cookie cutter or a hot, sharp chef’s knife, cut the sheet of chocolate into squares or shapes. Let dry and take away the acetate.
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Tags: candy decorating supplies, candy decorations, candy making supplies, Merckens, Wilton candy making
Posted in Cooking · September 7th, 2010 · Comments (0)
Ok so I might be blowing my trumpet a little too hard here but do you know what… this recipe has produced the greatest chocolate cake for me time and time again, I have a fantastic cake guaranteed which is in my opinion why its so superb. It has the best chocolate icing topping, crisp and rich and a fluffy sponge with just the right texture not to soft and not too dense. I know you’re dying to know my secret recipe so here goes: Warning this cake is so good you’ll want to make it again and again…my appologies in advance because your thighs won’t be thanking me.
Ingredients:
2oz/50g cocoa powder
10oz/275g caster sugar (fine sugar)
6oz/175g unsalted butter
3 eggs beaten
9oz/250g plain flour
1 ½ tsp bicarbonate of soda
½ tsp baking powder
Icing Ingredients:
3oz/75g unsalted butter
12oz/350g icing sugar
2 Tbsp cocoa powder
Filling Ingredients:
3oz/75g unsalted butter
6oz/175g icing sugar
CAKE METHOD:
Preheat your oven to 180oC/350oF/gas mark 5
Grease two round sponge tins (4cm/1 ½” Deep- 20cm/8” Round) pop a layer of grease proof paper on the bottom of the pan it will give you a nice clean result.
Blend together cocoa with 8floz/240ml of boiling water
Soften butter and place in a mixing bowl with the sugar and 4 tbsp of the cocoa mixture. Beat the ingredients together until they are light a fluffy.
Gradually beat in the eggs and the remaining cocoa mixture, it may look as though it is separating, don’t worry it will all be OK.
Sift the flour, bicarbonate of soda and baking powder into the mixture, gently folding in all the ingredients together.
Divide the chocolaty mixture between two cake tins and bake for 25 minutes until the cake has risen and it is firm to touch.
Once the cake has cooked leave in the tin for five minutes, turn out onto a wire rack and make sure it is cooled completely before filling and icing.
ICING METHOD
In a saucepan place the milk and butter and heat gently until melted.
Sift in icing sugar and cocoa and mix thoroughly until it is smooth and glossy.
Keep aside 4 tablespoons of the mixture for the filling.
Pop the rest into the fridge until you are ready to decorate your cake.
FILLING METHOD
Beat the butter and sugar together, when it is a smooth consistency start to blend in the reserved icing.
ASSEMBLE
Spread the filling evenly across the top of your base cake. Pop on the second layer and evenly spread across the icing, voila a chocolate cake to die for.
Variations: This is such a fantastic recipe that you can’t really go far wrong. Just by adding a few different ingredients you can make this recipe your own, for example if your a fan of the humble jaffa cake, the richness of the topping works well with the addition of some orange zest. I like to leave the zest in but you can strain out the zest once it has had a little time to infuse into the icing. To make a double kick of orangy-ness you can also add some orange essence or zest (my prference)to the cake batter.
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Tags: chocolate
Posted in Cooking · September 4th, 2010 · Comments (0)