... When the chocolate begins to harden in the bowl and consequently is difficult to work with, add more of the hot chocolate from the double boiler to it. It will be necessary, however, to ...
SEARCH RESULTS
19 hits
Results for working with chocolate across depots, public-domain books and formula indexes.
CHAPTERS & PASSAGES
18
... Then work it with the fingers until all the heat is out of it and it begins to thicken. It may be tested at this point by putting one of the centers into it ...
... sugar with or without a natural flavoring. Formulas are given for making ten gallons of finished ice cream. Vanilla Ice Cream_: 5 gallons 25% cream 8 lbs. sugar 4 oz. vanilla extract Chocolate Ice ...
... Bitter chocolate should be used in preference to any kind of sweet chocolate. When it is to be cooked with candy for flavoring, it may be added to the other ingredients in pieces and ...
... all are worked through evenly and then flavor with vanilla. Shape the mass into a roll and let it stand until it is well set. Then coat it with coating chocolate. When it has ...
... COATING WITH CHOCOLATE.--Candies coated with chocolate are always desirable; so it is well for any one who aspires toward confection making to become proficient in this phase of the work. The centers should ...
... Continue to work the candy until all of the egg white is worked in. Add the vanilla during this process. If the mixture seems stiff and the eggs do not work in, continue with ...
... Divide it into small batches, and then flavor and color it or work melted chocolate into it. Press it into a layer about 1 inch thick in a shallow box lined with waxed paper ...
... They may be mixed in a bowl or an enamelware dish with a rounded bottom and then beaten with a rotary egg beater, or they may be mixed in a metal shaker designed especially ...
... While it is not so desirable for the centers of chocolate creams as for most of the other candies for which it is used, it can, of course, be coated with chocolate if desired ...
... Melted chocolate or cocoa also makes a delightful chocolate-flavored taffy. Recipes for all of these varieties are here given, together with a number of recipes for closely related confections, such as butter scotch ...
EQUIPMENT FOR CONFECTION MAKING · Woman's Institute of Domestic Arts and Sciences · 2006
... However, this is not satisfactory for coating with chocolate, a different method being required for this material. 47. A number of candies, such as fondant, bonbon creams, and cream centers for chocolates, can be ...
... Beat with an egg whip, cooling the mixture as rapidly as possible, until it is light and fluffy. When the mixture is thick, add the corn starch slowly, working it in thoroughly. Then pour ...
... and chocolates, must be repeated several times if results that approach those of the professional confectioner are to be attained. Still, surprisingly good results may be obtained the first time the work is done ...
... If plaster of Paris is to be used, fill small receptacles about the size and shape of chocolate creams with a thin mixture of plaster of Paris and water and allow it to set ...
EQUIPMENT FOR CONFECTION MAKING · Woman's Institute of Domestic Arts and Sciences · 2006
... made in quantity and a large slab is used, the larger scraper does the work better. For use with a platter, a spoon is perhaps the best utensil when a putty knife is not ...
... Others are worked on a platter or a slab with the proper kind of utensil. These are usually treated in a rather elaborate way, being often coated with bonbon cream or with chocolate. Still ...
... sugar or substances containing it, such as molasses, honey, etc., usually mixed with other food materials, such as nuts, fruits, chocolate, starches, and fats, to give them body and consistency, and flavored and colored ...
FORMULAS
1
AI-ORGANISED INDEX
kitchen · degrees C
Good tempering gives a snap and a shine. A bad one gives a grey dull surface and blooms later. See Working With Chocolate.
SOURCES & PROVENANCE
1 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.
AI-ORGANISED INDEX
Runchero depot index
index
AI-organised depot index
The index is AI-organised; the linked sources are not.
The grouping, labels and cross-links on this page are AI-organised from the archive's books and manuals. The information itself is read from those sources.