Do It Yourself Chocolate Sculpture

Special equipment: multiple
Dome molded acetate sheet connected in size the various items you choose for molding, such as: bubble packing, formwork paint roller, heavy textured plastic, sponge, plastic box of base: using offset spatula, expand 1/4-inch-
Cover a thick layer of white chocolate on the foam wrap, make sure to create a large enough base to support the rest of your design.
After setting it up, repeat the process using bittersweet chocolate.
Put the chocolate a little.
If you want to trim the outer edge into a specific shape, use a peeling knife for cutting before the chocolate is completely solidified.
After the chocolate is solidified, peel off the bubble package.
For tubes: Cut a piece of acetate fiber in the length and width of the tube you want to make and set it on your working surface.
Mix the cocoa butter and powdered food pigment to the desired consistency to make the cocoa butter paint and place it in a platter.
Dip the paint roller coated with a template into the cocoa butter paint and roll to the acetate.
When the paint is set, use the offset spatula to Put 1/4-inch-
Apply a thick layer of white chocolate on coated acetate paper.
Get the acetate into the tube so that the acetate is outside and close it.
Put the chocolate aside.
Take out the acetate fiber when the chocolate is solidified.
If you need to trim the tube to fit your presentation, heat the chef\'s knife and let the heat of the knife cut the chocolate.
Do not apply pressure or your tube will break.
Dome: coated with cocoa butter paint on the inside of the dome mold.
When the chocolate is solidified, fill the mold with a spoon with white chocolate. (
If you spread the chocolate around with your fingers, it will produce interesting marble effects. )
Empty the chocolate back into the bowl when the mold is full.
The inside of the mold should be coated with chocolate evenly.
Wipe the lips of the mold clean and place it upside down on the wire rack above the baking tray.
Once the chocolate starts to harden, after about 5 minutes, scrape the lips of the mold with a peeling knife.
This is important because when the chocolate is set, it shrinks or retracts from the side of the mold.
When it shrinks, the clean edge prevents it from sticking together and cracking.
You can put the mold in the fridge for a few minutes to help the chocolate Harden.
When the chocolate is solidified, untie it by gently pressing the side of the chocolate.
Chocolate should be easy to release.
For textured plastic: cut the shape from the textured plastic.
Spread the chocolate all the way to the edge of the plastic and let it solidify.
When it sets, carefully peel the plastic out of the chocolate and leave it aside.
When the chocolate part is solidified, you can cut out the triangle with a sharp peeling knife to make the textured chocolate triangle.
Tiles the triangles so that they overlap a little and \"glue\" them together using chocolate.
If trimming is required, \"cut\" the chocolate with a hot chef\'s knife.
For sponges: use a sponge dipped in cocoa butter paint, apply the sponge paint on the acetate paper.
Another way is to apply the white chocolate to the acetate paper, let it solidify, and then apply sponge paint on the chocolate.
For the marble chocolate box: with a spoon, sprinkle White and bittersweet chocolate in the plastic box.
Apply chocolate with your fingers to create the effect of marble.
Fill the box with a spoon with white chocolate and put it back into the chocolate bowl when the box is full.
The inside of the box should be coated with chocolate evenly.
Wipe the lip of the plastic box clean and pour the box over the wire rack on the baking tray.
Once the chocolate starts to harden, after about 5 minutes, scrape the lips of the box with a peeling knife.
This is important because when the chocolate is set, it shrinks or retracts from the side of the mold.
When it shrinks, the clean edge prevents it from sticking together and cracking.
You can put the mold in the fridge for a few minutes to help the chocolate Harden.
If you really like adventure, you can use a paint spray gun to give a fun finish to the molded box, but the spray gun must not be used.
First put the mold into the refrigerator for 10 minutes.
Mix the same proportion of cocoa butter with melted chocolate to filter the mixture.
Pour it into the spray gun container to make sure it is very warm.
Remove the mold from the refrigerator and use the spray gun to \"paint\" outside the mold \".
How Chocolate temper (
From the dessert circus, exceptional desserts that Jacques Torres can make at home)
: After the chocolate is temperature-adjusted to melt it, keep the gloss and harden again when it remains White (
This happens when fat molecules are separated and formed on chocolate).
There are many ways of temper.
One of the easiest ways to temper chocolate is to cut the chocolate into small pieces and then put it in the microwave for 30 seconds next time at high power until most of the chocolate melts.
Be very careful not to overheat. (
The temperature of dark chocolate should be between 88 and 90 degrees Fahrenheit, a little warmer than your lower lip.
It will keep its shape even if most of it melts.
White and milk chocolate melts at about 2 degrees Fahrenheit because they contain lactose. )
At the residual temperature of the chocolate, any remaining pieces will melt.
Break the lump using a soak mixer or mixer.
Often, chocolate begins to solidify or crystallize along the side of the bowl.
When it sets, mix these crystals into melted chocolate to ease it.
A glass bowl can keep the heat well, and it can also keep the chocolate at a longer temperature.
Another way to control chocolate is called sowing.
In this method, small pieces of unmelted chocolate are added to the melted chocolate.
The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but usually 1/4 of the total amount.
It is easiest to use an immersive mixer or mixer.
The classic way to control chocolate is called tabulation.
Pour 2 out of 3 melted chocolate into marble or other cold working surfaces.
The chocolate is spread and worked with a spatula until the temperature is about 81 degrees Fahrenheit.
It is thick at this stage and starts setting up.
Then add this tempered chocolate to the remaining non-
Mix the chocolate fully after warming it until the quality is completely uniform.
If the temperature is still too high, a portion of the chocolate is further processed on the cold surface until the correct temperature is reached.
It\'s a big job, it takes a lot of space, and it can make a mess.
An easy way to check for tempering is to apply a small amount of chocolate on a piece of paper or on the tip of the knife.
If the chocolate is properly tempered, it will harden evenly in a few minutes and show a good gloss.
Tula until its temperature is about 81 degrees Fahrenheit. At this stage, it is very thick and begins to solidify. This tempered chocolate is then added to the remaining non tempered chocolate and mixed thoroughly until the quality is completely uniform. If the temperature is still too high, a portion of the chocolate is further processed on the cold surface until the correct temperature is reached. It\'s a big job, it takes a lot of space, and it can make a mess. An easy way to check for tempering is to apply a small amount of chocolate on a piece of paper or on the tip of the knife. If the chocolate is properly tempered, it will harden evenly in a few minutes and show a good gloss.