CHRISTMAS and EASTER CHOCOLATES

CHRISTMAS and EASTER CHOCOLATES

Chocolate

  • Nestle’s chocolate wafers

Chocolate should be melted at approximately 105°. (The perfect device for this purpose is the “Rival Hot Pot Express” at low temperature setting. If the temperature is too high it will cause the chocolate to become too thick. To thin, use vegetable oil if necessary. NOT WATER! This chocolate has no paraffin or wax, and can be flavored only with an oil base flavoring. Never use a liquid extract or coloring, use only a paste or powder food coloring.

Molds

  • Creme molds
  • Chocolate cherry molds
  • Caramel molds

Plastic candy molds are quite durable but should not be washed in the dishwasher. They should be washed in a lukewarm soap solution and rinsed under lukewarm running water. Dry with a soft towel. Never use a scouring pad or abrasive as it will scratch the molds causing the chocolates to stick.

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