Moulded chocolates are very easy to make and can be made by beginners as well as expert patissiers. Moulded chocolate lollipops and candies are great items as gifts, but are costly to buy. Do not lose heart…Beautifully moulded chocolates are very easy to produce at home.
Basically, there are two forms of chocolate which we can use for moulding. First is Confectionery Coating and second is Couverture. Confectionery Coating have vegetable fat, not cocoa butter. It makes it more stable, but it lacks the rich complex flavour of high quality chocolate. Couverture can be classified as high quality chocolate. It contains cocoa butter, cocoa liquor, sugar and vanilla, but it is expensive and harder to work with.
Candy moulds are cheap, and so we can buy them in a variety of shapes and sizes. We will also need a small spatula for polishing and scratching off surplus chocolate.
When melting chocolate, never let water to come into contact with it or it may seize. Also, do not allow it to get red-hot. Excess heat will render it unusable. Temperature of the chocolate should be warm and not hot.
A cooker on low heat is the best for melting chocolate, and it is best to keep at the right temperature. Stir it regularly and make sure it does not get too hot. Once the chocolate is melted, pour it into dry plastic squeeze bottles. Put these bottles in warm water to keep it at the optimum temperature.
Now, fill the moulds gradually with the squeeze bottle or spoon. Scrape off excess chocolate using your spatula or knife, which can be warmed and reuse. Gently knock the tray of chocolates with a spoon keep out air bubbles. To harden the chocolate, put the tray in the freezer for few minutes. Once it is firm enough, turn the mould into a clean cloth and squirm gently to eject the chocolates. Now the chocolates are ready to eat. And still, if you feel that making it is not your cup of tea, then there are many moulded chocolate manufacturers, which can fulfil your requirements.
Tuesday, December 14, 2010
Monday, November 15, 2010
Hard Boiled Candy
Hard boiled candy is the most common kind of sweet. The fundamental mixture of this type of candy is sugar, corn syrup and water. The mixture is cooked on high temperature; an amorphous mass is formed containing non-crystallized sugar and containing approximately. three percent moisture after cooking. Succeeding vacuum brings down the boiling point, and the moisture can be reduced to appox one percent.
The final form of candy depends upon the sugar concentration it contains. As the mixture is fired up, it starts to boil, water gets evaporated, the concentration of sugar increases. Generally, bigger sugar concentration and higher temperature produce hard and brittle candies and lower temperatures give softer candies.
The type of candy prepared depends upon the constituents and how also long the concoction is boiled. Candy comes in a never-ending assortment from hard and brittle to soft and chewy. Some common examples of candy are: toffee, rock candy, caramel candy, lollipops, peppermint sticks, gumdrops, fudge, tablet, jelly beans, praline, taffy, cotton candy, candy canes, peanut brittle, chocolate-coated raisins, peanuts, hard candy also called boiled sweets in British English and candy bars.
For making ordinary hard candy, coil cooker has been used from early times. The cooking process with the coil cooker is of continuous type in which the suspension is pumped-up either as a cold mix or pre-cooked into the cooking coil. The new generation of cooker are very cost efficient such as plate heat exchanger and steam bundle cooker.
Hard candies can be filled with powder, paste, jam, and toffee. Candy industry is on the rise since the early twenty-first century as the need has totally changed. It has become an art… a science and candy manufacturing technology has advanced to a very high degree. Manufacturing candy today is simply not manufacturing but also designing, labelling and packaging.
India is a big center of candy manufacturing industry. This is because of copiousness of technical expertise, inexpensive labor, and liberal government policies. There are many leading hard boiled candy manufactures, which are producing high quality candies, catering to generation of all kinds.
The final form of candy depends upon the sugar concentration it contains. As the mixture is fired up, it starts to boil, water gets evaporated, the concentration of sugar increases. Generally, bigger sugar concentration and higher temperature produce hard and brittle candies and lower temperatures give softer candies.
The type of candy prepared depends upon the constituents and how also long the concoction is boiled. Candy comes in a never-ending assortment from hard and brittle to soft and chewy. Some common examples of candy are: toffee, rock candy, caramel candy, lollipops, peppermint sticks, gumdrops, fudge, tablet, jelly beans, praline, taffy, cotton candy, candy canes, peanut brittle, chocolate-coated raisins, peanuts, hard candy also called boiled sweets in British English and candy bars.
For making ordinary hard candy, coil cooker has been used from early times. The cooking process with the coil cooker is of continuous type in which the suspension is pumped-up either as a cold mix or pre-cooked into the cooking coil. The new generation of cooker are very cost efficient such as plate heat exchanger and steam bundle cooker.
Hard candies can be filled with powder, paste, jam, and toffee. Candy industry is on the rise since the early twenty-first century as the need has totally changed. It has become an art… a science and candy manufacturing technology has advanced to a very high degree. Manufacturing candy today is simply not manufacturing but also designing, labelling and packaging.
India is a big center of candy manufacturing industry. This is because of copiousness of technical expertise, inexpensive labor, and liberal government policies. There are many leading hard boiled candy manufactures, which are producing high quality candies, catering to generation of all kinds.
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