PROCESS:
- In order to obtain a praline or a shiny Egg, without streaks and that keeps better over time, it is necessary to temperate chocolate.
- You can make this operation with our melter machine, as alternative, you can follow this process:
- Slice in very small pieces chocolate necessary for preparation.
- Melt ¾ of the chocolate (is better to use chocolate drops) you want to use, on microwave oven at low power.
- It is suggested to bring chocolate to a maximum temperature of 45°C, above all for white or milk chocolate, while, otherwise, it would burn.
- Once chocolate is melted, add the remaining ¼ and mix it with a spoon, so all will be melted.
- As you will mix, temperature will drop, arriving to the right saturation.
- At this point, recheck temperature with thermometer, that must be, now, around 32 °C.
- Then, pass the chocolate in a strainer to find any pieces not melted.
- Now you can pour the chocolate into the mold, by filling cavities until the edge. If you have to add any ingredient, dose a bit less chocolate in the cavity.
- Beat lightly the mold on the table, in order to eliminate the air.
- Pass the surface of the mold with the spatula, in order to eliminate exceeding chocolate.
- Put the mold into the refrigerator, for at least 30 minutes.
- When 30 minutes has passed, take off the mold from the fridge and turn it, beat the back part of each cavity, gently.
PRECAUTIONS:
Before using molds, we recommend to wash them in hot water (maximum 55° C and with gentle cleaners).
- Do not put the mold in contact with heat sources.
- Do not put the mold in the microwave.
- Do not use sharp objects directly on the mold.
- Do not wash the mold with abrasive sponges.
- Do not wash with dishwasher, molds should be washed only by hand.
