Cores

For the workshop, we provided a "mold" egg-shaped, on which was deposited a colored film which helped make the decor, the same goes for the beggars who have been made on a plastic sheet covered with a film similar ...

You will agree: it's nice but not essential ... However what we can ill afford to lose:
- A flat surface and rigid enough, you can move and place in the fridge, like a baking sheet or a plastic placemat.
- Mussels (mussels and fries not eh! Silicone molds "last generation" of preference, according to Mr. Chocolate they are more practical than plastic molds and metal and make the chocolate more shiny than silicone molds "Classic")
- A brush
- A fishy

1st stage: that of the artist

Dip the brush into the melted chocolate and coat your molds generously trying to be as homogeneous as possible (do not a fixette on that, it is important that all parts of the mold is blocked).

Allow chocolate to dry for a few minutes, it should be a little matte.

2nd step: that of greedy

Fill your mold with chocolate using a ladle. We must be generous again, go to tsunami-edge and more. Go ahead, let your voice gluttony!

3rd stage: that of reasonable

You have eyes bigger than belly there! We'll have to calm down!

Well let me explain: the filling step is needed to properly coat your molds to the top, but it is not possible to make solid chocolates. the chocolate will not cool at the same speed and the result would be (apparently) not a pretty sight ... So we have to empty it all!

Return your pan on top of your bowl of melted chocolate, then let drain well then scrape your pan on the edge of the pan or fondue.

Place your mold openings down on your flat surface and press with your finger around the compartments encoler well.

Place it in the refrigerator between 15 and 40 minutes, but no more, the chocolate does not like the cold.

The thermal shock causes a retraction of 1% (that's what kind of retail pro, eh?). Once cold, you'll have no trouble turning out your chocolates!

4th stage: that of the architect

If you want to do real eggs or real chocolate drops, it will have to add a construction phase.

For eggs: coat of melted chocolate to the edges of the 2 halves, assemble the two halves to form a whole egg, place in the fridge again. To hide the join, you can put a ribbon ...

For droppings in chocolate: Before removing from pan, fill your chocolate preparation of your choice: caramel, mousse, ganache ... If you plan to eat your chocolates quickly, you can also consider pieces of fresh fruit ...
Either you fill flush-board if you plan to eat your chocolates in the week, you meet a little less, and put a new layer of melted chocolate on the right to close them (with a ladle, and it equates with a spatula ...). A new crossing is therefore in the fridge ...

Well, you know almost as much as me! But I notice that on paper we gave Mr. Chocolate, there are also recipes for caramels and fruit jellies, Yum! I think I'm about to test it all!