Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

HERES HOW

1. Set up the pot and bowl as shown. Put a

few inches of water in the pot. This

setup is called a double boiler.

2. Put 2/3 cup of chocolate into the bowl.

Melt it on low heat. The water in the

double boiler should be just simmering.

Don’t let any water get in the bowl.

3. Allow all the chocolate to melt and reach

a temperature of 110 °F, and no higher!

4. Turn off the heat and add the remaining

1/3 cup of chocolate, ﬁnely chopped.

5. Stir the chocolate until it has all melted.

Once the chocolate has cooled to 80 °F,

turn the stove on again and bring it back

up to 90 °F, and no higher!

6. Carefully spoon the melted chocolate

into the cavities in the mold.

Chocolate

shapes

YOU WILL NEED

→ chocolate mold

→ candy thermometer

→ metal cooking pot

→ metal bowl (that fits in the

pot as shown)

→ spoons, measuring spoons

→ spatula

→ water

→ 1 cup of chocolate:

couverture chocolate is

recommended. This is high-

quality, real chocolate.

Note

You can use chocolate coating

instead of couverture chocolate.

In chocolate coating, some or all

of the cocoa butter has been

replaced by vegetable fats. It is

usually easier to work with,

melts faster, does not require

tempering, and solidiﬁes better.

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→ → →

Safety Note:

Caution! High

temperatures. There is a

risk of burns.

Phases of Matter | 

EXPERIMENT 

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