by Byrn Kirk

Molded Chocolate (not to be confused with moldy chocolate!), or chocolate from molds (moulds),  has been around for a long time.

Most chocolate molds are made of either metal or plastic. They can be flat, to shape chocolate like a candy bar, or three dimensional, to shape like an Easter bunny.

If you are a beginner at working with chocolate, start with a flat plastic mold with small cavities of simple shapes.  You can buy these at craft stores or baking/candy supply stores or online at a number of candy-making supply websites.

Here are some tips for molding chocolate…

1. Temper your chocolate.
2. Pour the tempered chocolate into the mold using a tablespoon or pastry bag to fill the cavities.  Fill slightly over the rim.  Don’t worry about spilling a little over the top.  After the mold is filled, gently tap it to level the chocolate at the top.  Carefully drop the mold on the counter or table several times.  This will remove air bubbles that are trapped in the chocolate.
3. Scrape excess chocolate off using a spatula.  Sometimes I use a clean plastic ruler (the same kind children use in school) as a straight edge to remove the excess chocolate.
4. It is best to cool your chocolate at 65-70° F in a room with good air
   circulation and low relative humidity (50% or less).
5. Release the chocolate from the mold.  The chocolate will contract or pull away from the edges when it is ready to be popped out.  Reverse the mold over a flat, clean surface and press firmly on the sides of the mold with your fingers or tap lightly on the counter.  The chocolates should just fall out.  If they don’t, let the mold cool for a few more minutes and try again.

Technorati Tags: chocolate, chocolate gifts, chocolate molds

by Bryn Kirk

Those two things, Mother’s Day and Chocolate, just fit together nicely, don’t they?

Mother’s Day is celebrated on different days and different months depending on which country you live in.  In the United States, it is always celebrated on the second Sunday in May.

We can thank Anna Jarvis for this great day.  She is the one credited for founding Mothers Day in the US.

How do you choose the perfect chocolate for Mom?

The choices are plentiful (overwhelming, really) and if you have not gone chocolate shopping in a while, you will be amazed at the variety of exotic new flavors and the gourmet quality of old classics.

Narrow down the choices by focusing on Mom’s fondness:

Floral:  try chocolate truffles made with lavender, rose or my favorite, orange and geranium!

Tea:  milk chocolate made with flavored teas and chai spices are absolutely delicious.

Fire:  chili peppers added to chocolate bring out the intensity of the chocolate and of course, give it a kick.

Savory:  don’t judge a book by its cover: chocolate with crystallized ginger, mushroom ganache or goat cheese taste better than you think.

Unique:  www.chocomize.com.  Just go there and check it out!

Posh:  opening a gift box of molded chocolates decorated with sprayed on cocoa butter designs, gold, and glitter will take her breath away.  They might look too beautiful to eat, but do it anyway.  They taste just as good as they look.

Technorati Tags: chocolate, chocolate covered fruit, chocolate gifts, flowers, mother's day

Part 3 of 3

The process of transforming the cacao bean into mouth-watering chocolate is as much a blend of art and science as coaxing a ripe, flavorful bean out of Mother Nature.  The process is secretive to each manufacturer as this is how they keep a competitive edge.  But generally speaking this is the basic process.

Once grown, picked, dried, culled, and packed in 130-200 lbs. jute, sisal or burlap bags, the cacao beans arrive from many countries on four continents at various ports. Quality control begins at the pier, with samples taken randomly from each lot for analysis. The principal test in the judging of cocoa beans is the cut test. After careful evaluation of the cocoa bean halves conclusions are made as to the degree of fermentation and flavor development of the raw cocoa. Additional analysis will include testing the beans for size (100 gram bean count), moisture, and foreign matter. If all of the test results are within the specifications, delivery is accepted and the beans are shipped to the chocolate plant. Upon arrival at the plant, samples are taken and retested for comparison with the pre-shipment test results.  A small test batch of chocolate is made and tasted before final approval is granted for the lot of beans to be used in manufacturing.

Only after the final approval does the manufacturing process begin. The beans are dumped onto a grate and go through a series of screening steps to remove foreign matter such as stones, twigs, pod fragments, sack threads, dust, etc. They are scanned by an electro-magnet to remove any metallic particles. Each type of bean, because of varying size, is roasted individually to ensure uniformity.

Roasting is done slowly in continuous roasters for approximately 30 minutes at temperatures ranging from 100° F to 150° F, depending upon the bean. During the process, the heat swells the bean, bursting the shell.

The roasted cacao bean then goes into a winnowing machine, where it is cracked into small pieces and the fragments of shell removed. The husked and winnowed beans are now called “nibs.” It is at this point in the process that the nibs of many varieties are blended. It is a test of the chocolate maker’s skill to achieve the subtle (and secret) mixtures that ensure the quality and flavor consistency that are the hallmarks of each manufactor’s product.

The roasted nibs undergo a grinding process and then pass through mills, which transform them into a fine paste. The heat generated by the friction of the milling process melts the cocoa butter in the paste, constituting 50-60 percent of the bean, and produces a thick, liquid mixture called chocolate liquor.

From here the process becomes even more secretive as each manufacturer has their own precise process to yield exactly the type of chocolate they are famous for.

Technorati Tags: cacao beans, cacao to chocolate process, chocolate, chocolate coaver fruit, chocolate gifts, gifts, making chocolate

Chocolatiers arrive at their art from a variety of origins.  Some are “born” into a family business and learn the trade from their predecessors.  Others arrive from other artistic endeavors such as chef, painter or sculptor.  Still others make a step change in their career path as a nurse, attorney, or other non-food profession.  Each Chocolatier brings with her/him all of their past experiences, professional and personal, which in some way color their choices as a Chocolatier.  Regardless their starting points, however, Chocolatiers all share a passion for the chocolate arts.

Training is vital to the Chocolatier and encompasses not only the basics of chocolate tempering, recipe development and artistic design, but also of safe food handling, packaging and business acumen.  As with any vital area, new concepts are constantly emerging in the chocolate arts, and the Chocolatier must stay abreast of these developments.

The constant companion to training is experience; it is not enough to have only “book knowledge” in the chocolate arts.  The Chocolatier must invest hours upon hours of  practice, experimentation, trial-and-error, and refinement in order to consistently produce fine chocolate confections.

This combination of passion, training and experience enable the Chocolatier to make the proper technical and artistic decisions that produce fine chocolate.  How well has the Chocolatier selected her core chocolates and non-chocolate ingredients?  How well has the Chocolatier blended his chocolates and ingredients into a finished product?  As you bring the chocolate to your nose do you detect a pleasant aroma?  When you close your eyes and savor the first bite does the chocolate meet your expectations of what its description and presentation promised?  That moment of exquisite pleasure that chocolate lovers experience begins with the Chocolatier.

ARTISTRY AND PRESENTATION

Fine chocolate products such as bonbons, pralines and bars benefit from their presentation, from the shape and finish of the chocolate, to the packaging that contains the chocolate.  Molds may be used with fine hand detail work to present pieces that are like small pieces of sculpture.  Hand-crafted chocolates with irregular surfaces and a more rustic look also meet the presentation requirement of fine chocolate, especially if such products elicit childhood memories or reflect back to simpler time and place.

Technorati Tags: chocolate, chocolate gifts, dark chocolate, fine chocolate

You have given chocolates before, just never like this!

Technorati Tags: chocolate, chocolate gifts, dark chocolate, fine chocolate, luxury chocolate, zchocolat

Our truffles deliver a deliciously complex chocolate experience that represents our commitment to craftsmanship and exceptional quality. Each rich chocolate, fruit, nut, ganache filling is perfectly paired with a dense shell of milk, dark, or white chocolate. Including Hazelnut Praliné, Double Chocolate Raspberry, Extra Dark Chocolate, Smooth Coconut, French Vanilla, Cappucccino, and more.8 pcs. (5.25 oz.) Kosher OU-D

(more…)

Technorati Tags: chocolate, chocolate gifts, fine chocolate, Godiva, Truffles

It’s time again for gifts and one of the best things about gifts is the wrappings.  What the gift comes in.  Like it or not beautiful boxes or gift wrap boxes go along with the gift.  And you will know if you hit it just right if the box is saved.  Who doesn’t want to show off a beautiful box.  Hey!  It shows you cared enough to add a special box.  (great move if you are in the dog house)

Besides, if the box is special the gift inside must be special and that special gift is for that special someone…Right?  Of course right!  It’s Valentine’s Day in a couple of weeks so it’s time for the special gifts.

Fine chocolates are always a winner.  But there is one additional thing about fine and luxury chocolates that always make them a desired gift.  The beautiful box they come in.  The Ballotin Box.

Here’s a short lesson on Ballotin Boxes.  It is a patented box for pralines which protected chocolates better than previous packaging.  The box was designed and made by Neuhaus, Mrs Neuhaus in particular.  The boxes have an angle that creates a wider area at the top of the box and then tapers down.  Ballotin Boxes typically hold more chocolate than the regular candy boxes with the same base size.

Ballotin Boxes have always been associated with fine high quality chocolates.  Indeed chocolatiers have their own distinct Ballotin Box design.  Their box designs may come with specially designed ribbons, monograms, colors and foils.  While every chocolatier has created a unqiue twist on the today’s Ballotin, the original design of the box has changed little.

You can design your own Ballotin Box to put your choice of chocolates in to give away.   Decide on the color and size of the box, what material will be on the outside of the box such as gold foil.  Do you want ribbons or cords.  What about designing a personal Crest to represent you, business or family and placing that on the box.  What type of tissues to use inside.  Type of announce card or phamphlet inside the box to describe the chocolates included and a little about you or a special note to the recipient.

Image the delight and surprise when your special gift arrives.  It won’t take long before friends, family recognize that special box and know something special is inside.

Technorati Tags: ballotin box, chocolate gifts, valentine, valentine's day chocolate

In all the wrong places?

Here’s some right places to look  from Amazon that might help your hunt and save you time by ordering online.

Not an Amazon fan, then check out the blog roll in the next column for some really unique places to shop online.

Good place to take care of that long list of people to buy for… ya know the Christmas presents you forgot, the co-worker and birthdays and anniversaries you didn’t have money to buy for or just plain didn’t even think of!

And for Heaven’s Sake…   Don’t Forget VALENTINE’S DAY!!!!!   February 14th

Technorati Tags: chocolate, chocolate baskets, chocolate fruit, chocolate gifts, gifts, valentine's day chocolate