Posts Tagged ‘candy making supplies’

Finish Chocolate And Candy Making Information For Beginners

MERCKENS® COMPOUND COATING CHOCOLATE – Technically, this could be called “Compound Coating” because it is a special chocolate candy which has been “fixed” to permit you to coat or fill molds without all of the bother required of REAL chocolate. It is available in round wafers for ease of handling. This coating chocolate is safe, healthy, cheaper and tastes extremely wonderful! You will find Merkens easier to work with too. Heating-cooling-heating-cooling, again and again, won’t hurt it nearly as often as lesser makes.

ACTUAL CHOCOLATE – If you would like more of a challenge
Because of the great expense of real chocolate and also the tiresome chore of having to condition it, I only suggest compound coatings. To work with real chocolate, it’s essential to first “temper” it. This is a process whereby, you “fix” the chocolate so that it can be utilized for coating. Or else, the real chocolate will not harden correctly for coating chocolates. This can be a very long-drawn-out process and a technique in itself. real chocolate has the exact same delectable taste as the coatings.

PARAFFIN
Previously Compound Coating was accessible to the homemaker, one could only make chocolate-coated candies with the use of candle wax; paraffin. Adding wax allowed “real-pure” chocolate to set up as coating. You still could not put it in candy molds, but you could use wax to dip candies. This was a very dangerous thing to do, health-wise and who wants to eat “candles.” A lot of people do not realize the dangers of eating wax. It is alleged that paraffin does not even show on an x-ray. Who’s to learn the dangers in future years! So why use paraffin any more at all? Coating chocolate will taste better than real chocolate with wax in it.
NOTE: Neither are you able to substitute chocolate chips for compound coating.

COLOR & FLAVOR
Coating “chocolate” comes in a variety of colors and even several flavors. The WHITE-vanilla- flavored coating is available in 8 different colors. The chocolate-flavored coating can be purchased in milk chocolate and dark (stronger cocoa flavor) chocolate. There are also peanut butter and butterscotch chocolate coatings. Flavored coatings can be found in strawberry, mint, orange and lemon.

Chocolate Making Supply Firms will also carry white or milk chocolate-flavored dietetic coatings. Though, this product is not recommended for diabetics without advice of a physician. Excess consumption may have a laxative effect. Many foods can be added or mixed with the chocolate for the best taste. Raisins or nuts are two natural ideas.
NOTE: The dietetic coatings are not , however, safe for all those people who are allergic to chocolate! The white coatings contain no chocolate and may be safe. But for chocolate, those with chocolate allergies should use Carob. It is available in health food stores.

As you practice and experiment with the assorted chocolates you’ll discover increasingly more candy making ideas. It is our hope that the information provided herein, has helped, though if you would like additional details please visit our large online Candy Making Supply store.

Guidelines For Working With Rolled Fondant Edible Cake Icing Number 1 Of 2.

Rolled Fondant is a thick, creamy white sugar mass, comparable to a pie dough used in for decorating cakes. Rolled Fondant can be rolled and draped over a cake. Fondant originates from the word “fondre” which means to melt named so because it melts in your mouth when eaten. Fondant is fairly new to this nation and has been gaining in recognition over the last ten years or so. Rolled Fondant has been prominent in Europe, South Africa, Australia and New Zealand for decades. This influence is spreading here as availability of prepared Fondant grows. Rolled Fondant is sold to the baking and foodservice industry in 20 lb., 5 lb. and 2 lb. pails. Rolled Fondant products can be stored in an airtight container designed for up to one year.

This is what the experts do to prepare their Rolled Fondant. After removing your Fondant from the bucket, divide the product into lesser pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will put a stop to the icing from sticking and allow for trouble-free removal of product once mixed. Mix on slow speed for 1-2 minutes, kneading the icing to a smooth even uniformity. Color or flavor may be added prior to blending.

Note: Similar to chewing gum, the gums in rolled fondant turn out to be more elastic and extendable once worked, this is why it is necessary to knead well ahead of rolling out.

The adding of extra gum will make the icing more extendable, and will also trigger the product to dry faster. Ready-made Gumpaste is available for this purpose and is perfect for the production of sugar flowers, ruffles, etc. Gum Paste flowers can also be made well in advance of use.

Seasonal climate temperature changes may require the icing to be softened or made a little stiffer. If you feel the need to stiffen the product, knead into the product a little powdered sugar. The addition of a couple drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no add-ons or product changes should be needed.

Any time your Rolled Fondant remains exposed to the air it will dry, therefore it is very important that product storage is sealed. I recommend storing it in its pail after use. Your covered cakes can be refrigerated and/or frozen. When doing so the cake should be kept covered or packaged, as refrigerated units often have high humidity which may trigger water condensation on top of the cake surface.

For more information visit your local oasis cake decorating supply store.