Tempered Chocolate For Marshmallow Chicks Recipes

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

CHOCOLATE-COATED MARSHMALLOW CHICKS

Steps:

• Sift a thin layer of cornstarch onto the bottom of a rimmed baking sheet to cover surface completely. Pipe chicks directly onto cornstarch, and allow to set uncovered for 30 to 45 minutes. Meanwhile, temper the chocolate.
• Line a second baking sheet with parchment paper or a Silpat (a French nonstick baking mat). Set aside. Dust fingers with cornstarch, and gently pick up a chick, dusting off any excess cornstarch from its bottom; place in bowl of tempered chocolate. Using a free hand or chocolate-dipping fork, cover chick with chocolate; lift out, and let excess drip back into bowl. Gently place on lined baking sheet; touch up any bare spots with a chocolate-coated finger. Allow to set at least 3 hours. Pipe on royal-icing eyes with a 1/32-inch (#1 Ateco) tip. Store in an airtight container until ready to serve, or up to 2 weeks.

TEMPERED CHOCOLATE (FOR USE IN MOLDING AND SCULPTING)

Steps:

• Chocolate melts best at temperatures between 104 and 113 degrees F (40 degrees C and 45 degrees C). Never melt chocolate directly over a heat source. Use an indirect source like a hot water bath.
• Tempering determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. There are a variety of ways to do it. One of the easiest ways is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate will not look as if it has melted because it retains its shape. It should be only slightly warmer than your bottom lip. You may still see lumps in it, but don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break the lumps and start the recrystallization process.
• Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered for a long time.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I usually use an immersion blender to mix the two together.
• The classic way to temper chocolate is called tabliering. Chocolate is melted over hot water bath to a temperature between 88 degrees F and 90 degrees F (31 degrees C and 32 degrees C). (White and milk chocolate are melted to a temperature approximately 2 degrees F less, depending on the amount of milk fat they contain.) Two thirds of the melted chocolate is poured on a cold table marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 degrees F (27 degrees C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of nontempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method to check tempering is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been tempered correctly, it will harden evenly and show a good gloss within 5 minutes.
• Storing Chocolate:
• Chocolate is susceptible to moisture and absorbs external odors. It is also important to protect it from light and air. Store it in a cool, dry place in closed packaging. The ideal temperature for storing chocolate is between 54 degrees F and 68 degrees F, (12 C and 20C). Do not store chocolate in the refrigerator, where the humidity (moisture) will affect it.

HOW TO TEMPER CHOCOLATE

Steps:

• Tempering Chocolate: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. When you melt chocolate, the molecules of fat separate. In order to put them back together, you temper it. There are a variety of ways to do it.
• One of the easiest ways to temper chocolate is to place it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. The chocolate should be only slightly warmer than your bottom lip, and it will retain its shape even when mostly melted. Any remaining lumps will melt in the chocolate's residual heat. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually 1/4 of the total amount. I usually use an immersion blender to mix them together.

HOT CHOCOLATE: MARSHMALLOW MELLOW RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!

CHOCOLATE MARSHMALLOW EGGS

Steps:

• Spray the interior of the egg molds with nonstick vegetable spray. Place the cornstarch in a fine-mesh sieve and lightly dust the interior of the mold, coating evenly. Tap out the excess cornstarch. Set aside.
• Place 1/4 cup plus 1 tablespoon of the corn syrup in a heatproof bowl. Set aside.
• In a heavy-bottomed saucepan, combine the sugar, the remaining 1/4 cup corn syrup, and 1/2 cup of the water. Clip a thermometer to the side of the pan, and place the pan over medium heat, stirring frequently, until the mixture registers 110°F.
• While the sugar mixture is heating, combine the gelatin with the remaining 1/4 cup water in the top half of a double boiler. Place over (not touching) boiling water in the bottom pan and heat, stirring occasionally, for a few minutes, or until the gelatin has melted or "bloomed." Do not allow the mixture to boil.
• Pour the hot sugar mixture and the bloomed gelatin into the bowl of corn syrup. Using a wire whisk, beat for about 5 minutes, or until fluffy. Beat in the flavored oil.
• Spoon an equal portion of the mixture into each of the prepared molds. Clips the molds together so that the two halves will come together to form an egg shape. Set aside for 8 hours or up to overnight, until very firm.
• When set, unclip the molds. The whole egg shapes can be easily tapped from the molds.
• Fill a pastry bag fitted with a plain fine tip or a cornet (see tips, below) with tempered chocolate. Decorate the eggs in any design you wish-a child's name, flowers and leaves, or an Easter bunny are just a few ideas. (Or, working with one at a time, place an egg on a dipping fork and dip the entire egg in chocolate, allowing the excess to drip off.) Place on a parchment paper-lined baking sheet to set until the chocolate hardens completely. The eggs should be eaten within 24 hours.

TEMPERED MILK CHOCOLATE

Steps:

• 1 Put the ice in a large bowl and set aside.
• 2 Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115°F/45°C on a candy thermometer. Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface.
• 3 Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82°F/31°C.
• 4 Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 89°F/34°C, the chocolate is ready to use in candy bar production.

TEMPERED CHOCOLATE FOR MARSHMALLOW CHICKS

Steps:

• Chop 1 pound chocolate finely with a serrated knife, and place it in a metal bowl.
• For dark and milk chocolate: Bring a medium saucepan with about 2 inches of water to a simmer, and turn off the heat. Set the bowl of chopped chocolate over the saucepan, and melt the chocolate. Stir gently with a rubber spatula until the chocolate reaches 118 degrees on a chocolate thermometer.
• Remove the bowl from the saucepan, and add the remaining 1/2 pound chocolate in one piece to melted chocolate. Stir with a rubber spatula until the melted chocolate cools to 84 degrees. If necessary, remove unmelted piece of chocolate, and reserve for future baking. Place bowl over pan.
• For dark chocolate, stir until thermometer reaches 88 to 90 degrees. For milk chocolate, stir until thermometer reaches 84 to 88 degrees. Use immediately.