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First trials of chocolate ...

some time now wanted engage in the tempering of chocolate and manufacture of chocolates, Easter eggs, decorations and so on and so forth.
Since I discovered the blog of Nanni, for several months, leaving his eyes on his creations and his explanations were so detailed and precise to entice more and more to embark on this venture.

I've got everything you need, in particular I was missing digital thermometer, mold polycarbonate and marble slab, and last weekend I opened the ball.

Well I'll be honest from the start: this post I thought I do not even born. The chocolates are created that day are certainly not worthy of being published and my performance was very disappointing, but I thought I post a true story in which the difficulties might be of help or inspiration to people like me who is considering to jump into the magical world of chocolate. : O)

I chose to make chocolates with two types of fillings, but from the common basis: a simple white chocolate ganache flavored with half of the match and I have half the fruits berries.

Here ... even if they were ugly and imperfect, and they made me mad to the point that at one point I wanted to throw everything out the window (except the marble slab that moves with difficulty), well, they were tremendously delicious! So much so that 24 chocolates are gone in 4 days ... ok, we need to give us a rule, but these were the first born! : O)

So, I bought a mold polycarbonate, harder to find (at least for me) but certainly better than silicon.

I then studied the fine tempering as described precisely by Nanni in this post.

Ingredients for 24 chocolates:

- 450 grams of dark chocolate

-
cream 60 grams - 110 grams of white chocolate
- 2 teaspoons polveredi
the match - a teaspoon of jelly with berries (I used one of the Blacksmith)

Break the chocolate into a bowl and melt in microwave, stirring often and checking the temperature: bring it to 50 ° being careful not to overcome a lot.

Now pay two thirds of the chocolate on the marble slab (a scale with the tare weight is very useful for weighing the 2 / 3) and massage it with a long blade widening. With a scraper (a spatula as those for the filler, so to speak) return the chocolate to the center and measure the temperature: bring it to about 27 °. With the help of spatula put chocolate in the bowl is located in the remaining third, and mix. The temperature at this point should be between 31 and 32 degrees. If it is higher still rub a bit of chocolate on the marble to lower it, if you lower the heat slightly bowl over a pan of hot water to reach the correct temperature.

Pour the melted chocolate into the mold for chocolate, spread it evenly, beat him repeatedly on the marble mold to release any air bubbles and turn it upside down on a sheet of parchment paper so that the excess Chocolate coli on. Allow to solidify and make the filling.

Reducing small white chocolate flakes, boil the cream in a saucepan and pour the shot of white chocolate, stir until completely melted chocolate. Divide into two parts and a ganache embed tea matcha and in the jelly with berries.

Allow to cool.

When the ganache at room temperature and the shells are solidified chocolates fill the cavities with the stuffing, using a sac-a-few, without overfilling otherwise then you can not close the chocolates.

From filling the mold should be advanced in the meantime that the chocolate has cooled.

Temperate again, repeating the procedure before (take 50 °, two thirds massage on the marble up to 27 °, to meet and get about 31 °) and cover the chocolate with a layer, closing them.

With a spatula to remove the excess chocolate.

Place the chocolate in the refrigerator as long as you solidify and then turn the mold on the marble all the chocolates should go down easily (if you have good tempered!).

You will have your wonderful chocolates. Tadàààà!


's over here ... it all seems simple, straightforward, feasible.

Let me explain what I've done myself.

First, my thermometer said that the chocolate in my kitchen was 19 degrees.
As soon as I put two thirds of the melted chocolate on the marble and I gave a spatula, A, the temperature had already dropped to 26 degrees. I immediately met with the remaining chocolate but it was all too cool! Not even 30 degrees. I then put the bowl in the microwave and I brought it to 32 degrees. Well ... it was a hit and run ... temper my chocolate on the marble there was half a second, not even the satisfaction to get started with the paddles ...

But the tragedy has been worn out when I tried to fill the mold cavity: my chocolate was too thick, measuring 32 degrees while it was tacky and not slipped into the mold ... I practically had to put a spoon in each cavity, already seeing it thicken while I had not yet finished the job. Again with the spoon, I tried to empty the cavity too full, because my chocolate upside down on baking paper also did not want to cast on, thick and harpooned the mold. Well ... I wanted to cry.

And nothing is served with a chocolate so dense, beat the mold to release bubbles ... my chocolates gruvierine fact seem small, full of little holes: - /

fill them with the ganache was very fortunate to simple, but I can not say the same of the closing phase: a real crap! Again because of the viscosity of the chocolate I could not distribute it evenly over chocolate, but it was horrible strips and stick to the ganache messy. Well, somehow I've covered and I have beaten the stuffing in the refrigerator, demoralized.

When you are all well-solidified I removed with a scraper all the chocolate that was too much in the mold and I turned, miracle! 23 different chocolates fell immediately on 24 (the 24th did not want his knowledge, made a very bad end ...).

The result you can see in the picture: they are imperfect chocolates, pitted, striated, and slightly glossy. In short, far from improving. Consoles me rethink that were pretty good!

Thank you very much Nanni, extremely available, which I have frequently bothered to ask advice and clarification. With him I also know the source of my defeat, I naively used a dark chocolate bought at the supermarket without worrying too much about its composition. I then checked the label and it was dark at only 50%. So it was too "fat" and probably why it was so sticky and not smooth.

try again soon but I'll get a much better flux, (Must have a percentage of cocoa is equal to or greater than 70%) also because this year I set her to do Easter eggs ... mumble mumble ...

If you have any suggestions or advice would be sooo appreciated.


Good Chocolate!