by Golly <kylieterwoord@[EMAIL PROTECTED]
>
Jun 23, 2007 at 02:04 PM
On 22 jun, 03:42, nitr...@[EMAIL PROTECTED]
wrote:
> wanted: tips on melting and pouring chocolate shells. want to make
> minature cups.
Hi,
The im****tant thing is your temperature. Depending in which chocolate
you are using the temperature differs. Never melt the chocolate over
45 degrees celcius and always do it through using either a secondary
heat source like au bain marie or you could use a microwave. To test
if the chocolate is at the right temperature for pouring into the
mould dip a knife in and wait for about 3-5 minutes. If the chocolate
has hardend and is nice and ****ny then you can pour your chocolate.
The temperature to give a great result will be found between 28-32
degrees celcius. Another thing to keep in mind is the room
temperature. Optimaly it would be between 15-20 degrees celcius.
Good luck.
