Thames & Kosmos Candy Chemistry handleiding
Handleiding
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HERES HOW IT CONTINUES
7. When the mold is filled with chocolate,
tap it a few times on the side and shake
it gently on the table to get the
chocolate to settle into the shapes.
8. Let the chocolate cool and harden for a
number of hours. To speed up this
process, you can put the mold in the
freezer.
9. Once the chocolate is hard, you can
carefully push it out of the mold with
your fingers, or you can pry it loose with
the pick tool.
10. Wrap your chocolate shapes in foil.
Chocolate
shapes
The double boiler allows for the slow,
controlled heating of the chocolate. You
had to bring the chocolate from °F, to
°F, and then to °F, so that it would
harden into smooth, hard, shiny
chocolate when it finally cooled. This
process is called tempering. Tempering
allows the cocoa butter crystals in the
chocolate to form uniformly, which
makes the chocolate smooth instead of
sticky, hard instead of crumbly, and
shiny instead of dull.
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WHATS HAPPENING
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EXPERIMENT
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Productinformatie
| Merk | Thames & Kosmos |
| Model | Candy Chemistry |
| Categorie | Niet gecategoriseerd |
| Taal | Nederlands |
| Grootte | 30778 MB |
