CHOCOLATE PRODUCT

CHOCOLATE PRODUCT

Ingredients

·         Dark chocolate

·         White chocolate

MELTS TEMPERATURES

Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 50 degrees C). The process starts around the low 90 degrees F when the cocoa butter in it starts to he. One drop of water in the melted chocolate will cause it to seize

Method

1.       Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired.

2.       Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing.

3.       Fill any gaps with the tip of a toothpick. Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.at.