From the earliest explanations of Mr. Chocolate, I understood why my rabbit droppings were neither very good nor very beautiful: To make your own chocolate, use chocolate "chocolate", not the chocolate pastry!
The chocolate pastry is depleted in cocoa butter for better withstand baking. It is ideal for making cakes, but not for the chocolates! It is less easy to work since it is based paste, not liquid, and it is much worse ...
In short, to make good chocolate, do you provide in your supermarket, but the radius of chocolates to taste, and not those dessert ... Just to have learned that I do not regret choosing this workshop!
Once you have your chocolate and melt it in a bain marie or in a fondue pot.
To be worked, the chocolate must be at a temperature between 30 and 32 degrees for dark chocolate, and between 28 and 30 degrees for milk chocolate and white chocolate. Using a thermometer is essential, I'll have to think about investing ...
In progress, continue to check the temperature and do not hesitate to redo heat or wait until it cools ...
Melt chocolate
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