Chocolate Notes - Bella POT-RECHAUD DE 0,6L Manuel D'instructions

5. Stir the chocolate frequently with a rubber spatula, at least every
10 minutes.
IMPORTANT: Always stir chocolate or confection during melting.
To prevent chocolate or any sugary confection from becoming stiff and
unusable, stir as needed.
6. To transfer melted chocolate or candy to molds or tray, use a spoon
or ladle. Fill the candy mold/tray to the top edge with melted chocolate.
Gently tap mold on the work surface to eliminate air bubbles.
Refrigerate until hardened.
7. For a fun presentation, use wooden skewers or popsicle sticks to thread
and dip: marshmallows, cake squares, fruits, or bacon.
8. Dip foods such as cookies, candies, dried fruits one at a time.
Use a chocolate skewer for easy serving.
9. Carefully place dipped food on wax/parchment paper or on a cooling
rack to harden.
10. Use a pastry brush to apply a thin chocolate coating to delicate surfaces
such as mint leaves.
11. When melting chocolate for dipping, melt the chocolate twice. Allow
chocolate to cool for at least 4 hours. Then melt again. The second
melting will create a looser and nicer dip.

Chocolate Notes

Chocolate Glaze or Dip: 1 part cream to 3 parts chocolate.
Truffle filling: 1 part cream to 2 parts chocolate.
Light filling: 1 part cream to 1 part chocolate.
Ganache: A simple mixture of chocolate and heavy whipping cream,
warmed ganache can be poured over cake or brownies to add a rich, shiny
fudgy coating. Chilled ganache is scooped and rolled into balls to make
truffles. Filled and dipped truffles are easy to prepare and make an exquisite
chocolate presentation.
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