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1. HOW DO YOU
MELT CHOCOLATE?
Remember that you can melt a chocolate bar in your
hand so you don’t want to apply much heat. You
want to warm the chocolate gradually.
Generally, we melt chocolate in the microwave. Use
the defrost setting or 30% to 50% power for 1 or 2
minutes depending on the wattage. Then stir the chocolate
every 30 to 60 seconds until smooth.
Another way is to place a container in a bath of hot,
not boiling, water. An electric skillet with hot water
can provide a nice even temperature. Test the water.
If it’s too hot for your hand, it’s too
hot for the chocolate. Also be very careful to keep
water out of the chocolate. It will seize up and not
melt.
Using a double boiler is another effective method.
Heat water in the lower pan and remove from heat before
it boils. Cover with the upper pan making sure that
the warm water does not touch its’ bottom. Gradually
stir in the chocolate.
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2. HOW CAN YOU HELP CHOCOLATE
MELT SMOOTHLY?
Chocolate coatings, particularly the white and those
that have been colored tend to be a bit thickened
while melting. This generally happens in high humidity
or if the chocolate is getting old. Adding up to 3
teaspoons of Paramount Crystals after melting can
smooth the chocolate and add shine. They add no taste
or texture to chocolate.
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3. WHY DOES A
CLOUDY FILM APPEAR ON CHOCOLATE?
Heat, humidity, and time can cause the oils in chocolate
coatings to rise to the surface producing a light
filmy cover. This process is called blooming. Generally,
blooming neither effects the taste nor meltability
of chocolate. The oils simply re-mix during melting.
You may want to add paramount crystals but if the
bloom is light, but that may not be necessary.
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4. HOW DO YOU KNOW WHEN
CHOCOLATE IS TOO OLD?
When the chocolate has a heavy gray cast, it is too
old. When heated, it becomes to thick to melt smoothly.
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5. WHAT HAPPENS WHEN CHOCOLATE
GETS TOO HOT?
When chocolate coatings are cooked rather than melted,
it thickens and will not be smooth. Paramount crystals
may rescue very slightly over-heated chocolate. However,
unless the chocolate is scorched, over-heated chocolate
can be chopped and baked in cookies.
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6. HOW DO YOU MOLD CHOCOLATE?
Melted chocolate coatings should be poured into a
mold while at a smooth, liquid consistency. Using
a measuring cup or squeeze bottle works best. Fill
just to the top of the mold. Tap the mold on a hard
surface to release air bubbles. Chill until it is
hard and glossy. If it doesn’t pop out of the
mold easily, it’s not ready. To prevent breakage
turn the molds over a padding such as a folded towel.
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7. HOW DO I CARE FOR CHOCOLATE
MOLDS?
To wash them use very cool water and very little detergent.
Heat and detergent dull the shine. NEVER USE THE DISH
WASHER. Do not lubricate with a grease or spray. Molds
that have been used to shape butter cannot be used
for chocolate. Store the molds where they can remain
flat and cool.
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8. DOES ALL
CHOCOLATE MELT THE SAME?
No they do not.. A chocolate coating will melt and
the harden when cooled. It’s used for molding
or dipping. A pure chocolate stays soft after melting
unless it is tempered. It’s used for truffles,
chocolate fondues or fountains, and in baking. The
chocolate chips used for baking are not made to dip
or mold. However, unmelted pure chocolate and coatings
are wonderful in cookies.
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1. HOW DO YOU PREVENT CAKES
FROM STICKING TO THE PAN?
Cake pans must be lubricated unless designated as
Non-Stick. Even Non-Stick pans with deep designs such
the Nordic Ware Rose shaped Bundt pan need lubrication
to prevent sticking. The baking sprays alone or combined
with parchment paper on the bottom work for flat surfaced
pans. But, areas with indentations need a heavy duty
lubricant that won’t absorb and will release
the cake. A combination of vegetable oil, shortening
and flour, such as Quick Release, prevents sticking.
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2. HOW DO YOU COOL A CAKE?
Let the cake cool in the pan for 10 minutes. Cover
the cake with a cooling rack and then flip it over
so that the cake rests on a rack. Gently lift the
pan straight up and away from the cake. moisture in
by cooling the cake Do not decorate until the cake
is completely cool.
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3. HOW DO YOU PREVENT CRUMBS
FROM WRECKING THE ICING?
After the cake has cooled brush away any visible crumbs.
Spread a very thin layer of icing onto the cake and
let it dry. Then proceed to ice and decorate.
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4. HOW DO YOU PUT FILLING
BETWEEN CAKE LAYERS?
Pipe a thick border of icing completely around the
upper edge of the bottom layer. This will prevent
the filling from being pressed out of the sides. Put
the filling inside the icing dam. Cover with the top
layer and proceed to decorate.
What
Cake Decorating or Candy making questions do you have?
E-Mail
us at: Talk
to Sarah's
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