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Post by mystikmusikent on Apr 21, 2011 17:25:48 GMT -5
Hey,
I'm just trying to make a solid cholcalate. Nothing fancy. Just trying to get to the point where my chocolate is hard. I'm pretty new at this, infact just starting, and I know pretty much nothing. Not trying to make the best chocolates, just a hard one, haha...
here's my first experiment.
made the chocolate syrup recipe on the no name cocoa can..froze it...turned out to be a fudgical...fail, haha
this sparked my interest. Now I want to make a hard chocolate. I did before, but now more than ever..
this is epic.
googled a chocolate recipe, and this is what I did..
cocoa powder, sugar, butter mixed microwaved, it melted put it in mason jar covers, so I could push the bottom, and pop the chocolate out...
this is in the fridge now, but it's gummy, not hard...got one in the freezer..that should teach the bast*** haha...
how do I make a basic hard chocolate?!
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Post by ChocolateFish on Apr 22, 2011 0:25:56 GMT -5
Okay... very basic chocolate recipe... ( It will NOT taste or feel like Cadbury old gold or Hersheys special dark) Use cocoa nibs (available from a local chocolate shop or Chocolate Alchemy) and sugar to a recipe (e.g 70%). Grind the nibs in a coffee grinder (blade not burr) to a thick paste. Using a food processor add your nib paste to powdered sugar (YOURSELF don't buy store bought powdered sugar). Now all you have to do is pulse your nib paste and powdered sugar for and hour or so (leaving breaks for the motor to cool down ... it gets hot) when it reaches a point that you are happy with (smooth-ish) you just need to temper it.
Now you can hand it to you family/friends your 'homemade' chocolate and listen to their polite comments on how wonderful it is!! (don't worry- it's not that bad)
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Post by mystikmusikent on Apr 22, 2011 14:16:13 GMT -5
Awesome, so how to you make powdered sugar? Is there a name for the form in comes in when it's not powdered, or a brand, or something?
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Post by ChocolateFish on Apr 22, 2011 17:43:02 GMT -5
Normal powdered sugar (icing sugar you might know it as) contains and anti-caking agent, which when added to your chocolate will cause it to seize?...or something similar (it is not good though). You can powder sugar yourself by just buying slandered sugar or caster sugar and grind it in a blender or food processor. Do this until the sugar becomes very powdery (the stage that if you smell some, you sneeze!). Then add to your nib paste. and grind further in your blender/food processor.
Enjoy...
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Post by mystikmusikent on Apr 24, 2011 13:24:51 GMT -5
sounds good. I'm gonna write all this down, haha. I need to find a store that sells these nibs...I live in New Brunswick Canada. I'm sure there's gotta be a chocolate shop somewhere, but I'm not sure..if not is there another kind of store other than a specialty shop that might sell them? haha.
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Post by ChocolateFish on Apr 24, 2011 18:21:52 GMT -5
nibs, you can often find roasted at deli's/ gourmet food shops in paper packets or at a chocolate shop/chocolaterie (or however you spell that!) for often more than adequate prices! Or, you can order them online from The Alchemist for cheaper prices and more range.
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