[stream base=x:/goodtaste.tv/wp-content/uploads/videos/ flv=gem122_halloween-creative-chocolate_sd_stream.flv img=gem122_halloween-creative-chocolate_preview.jpg mp4=gem122_halloween-creative-chocolate_iphone.mp4 embed=true share=true width=640 height=368 dock=true controlbar=over skin=lulu.zip bandwidth=high title=Gem 122 – Halloween – Adults only this halloween autostart=false opfix=true /]
No more candy corn or popcorn balls – this Halloween I want to enjoy a treat with a little less sugar but still a lot of style, so I found a San Antonio chocolatier who can make just about anything you want out of chocolate. Apples are in peak form right now, so why not a yummy dark chocolate covered apple dripping with toasted nuts?
Chocolatier Rick Berchin with Creative Chocolates shows you how easy they are to make…
If you want to temper your dipping chocolate (a must do if you don’t use the melts), I’ve got directions here along with information on where to buy the tools you’ll need.
Grocery store or market.
Wood or metal Skewers can be found at most grocery stores, restaurant supply stores, stores that have BBQ supplies.
Large lollipop sticks-cake/candy supply stores; some crafts stores.
Alcoholic beverages: Liquor stores.
Candy Flavorings: Grocery stores, cake/candy supply stores; some craft stores.
Decorative materials (dragees, non-pareils, sanding sugars, crunches)
Grocery stores, cake/candy supply stores; some craft stores
Creative Chocolates and other similar stores; Grocery stores, cake/candy supply stores; some craft stores.
Candy Melts/Confectionery coating: Grocery stores, cake/candy supply stores; some craft stores.
Grocery stores and nut suppliers.
7700 Broadway ste 105
San Antonio, TX 78209
Flavoring, food colors, sanding sugars, candy supplies
All types of cake/candy making items
18154 Blanco Rd
San Antonio, TX 78232 (and other locations)
Many types of cake/candy making items
Tempering Real Chocolate (chocolate made with real cocoa butter and no vegetable fats)
Using already tempered chocolate (including bars sold at most grocery stores):
- Break into pieces and melt slowly in a double boiler or on short bursts in a microwave.
- Keep stirring with spatula to dissolve all pieces.
- For dark/white chocolate stop melting at about 89 degrees (milk around 87).
If done carefully, slowly the chocolate should still retain its temper.
- If using a double boiler, do on low boil and do not let any water/steam mix with the chocolate.
- If using a microwave, do it in short bursts as the chocolate melts from the inside and can burn easily.
- Make sure when stirring you mix in everything on the sides as the temperature will vary from the center to outside of mix.
- The exact temperatures may vary a degree or two depending on the specific chocolate and the environment you are in (room temperature, humidity, location above sea level). Some experimentation may be required.
- Break up the chocolate into pieces, separate out about 25-30%.
- Melt the larger portion in a double boiler or microwave to 100-105 degrees and stir until all pieces are melted.
- Add the smaller portion of pieces that was not melted and stir the mix until it cools to about 87 degrees for dark/white chocolate (and 85 degrees for milk).
- Warm up the total mix about 2 degrees and it should be in temper.
Confectionary Coatings/Candy Melts (chocolate flavored coatings containing vegetable fats/oils)
If you wish to use chocolate flavored confectionery coatings/candy melts, you need only melt the product, use it and let it firm up again.