Counter Assertion

February 3rd, 2010

An Introduction to the Wonders of the Chocolate Tempering Machine

Posted by admin in Eatery, Money Making, The Arts
Any task becomes effortless when boosted by lustrous, velvety, crisp and firm chocolates. But are you aware that chocolates couldn’t be such if you don’t temper them? This tempering process consists mainly of three phases: melting, cooling, and warming up again, but all these phases must be done under accurate temperature levels otherwise you ruin your work.
Apart from imparting the above great qualities, tempering lengthens the shelf life of chocolates as well as stops blooming in its track. Blooming is the phenomenon that turns chocolates gritty, blotchy, and lackluster; selling these chocolates would be next to impossible.
Creaminess, shine, and snap are the handiwork of the type V crystals, acquired from the crystallization of the fatty acids in cocoa butter. But these fatty acids can morph into six differing crystalline forms, all of which proliferate at their own particular temperature range. To keep the other five crystal types under control and let the type Vs to prosper, you have to temper chocolates.
Manual tempering is quite a complicated endeavor. Even experts face problems with it at times. Consequently, before plunging into the complex world of tempering chocolates, beginners should understand what goes on during tempering. That way, when the tempering machine is on the blink, the chocolatier can switch to manual tempering effortlessly.
Chocolates react negatively to temperature changability. Any fluctuation can distemper the chocolate quite quickly. The key is to watch and maintain correct temperatures from production start to finish else you’ll iterate the tempering rigmarole over again. Laser or digital thermometers and temper meters can be quite useful at this juncture.
One thing to remember, when melting chocolates the heat used should be at the lower ranges. There are two ways to temper chocolate: seeding and tabliering. In seeding, chocolate tempered beforehand are blended in with the chocolate mush, to act as magnets for the loose crystals to bind to in the latter. Tabliering involves cooling melted chocolate on a marble slab by spreading and scraping to disperse heat.
For larger production volumes though, it’s better to partner with a chocolate tempering machine because you may have concerns like humidity and imprecise thermometers with manual tempering. It’ll be too messy to re-temper over and over again, not to mention time-consuming.
The beauty of the tempering machine is that it only creates the type V crystals that you need, keep chocolates in its tempered state longer, and most especially stick to specified chocolate temperatures from phase to phase. Plus you create consistent quality chocolate candy every single time you make them.
Since the tempering machine automatically takes care of all tempering concerns, plenty free time is accorded you to center on evolving strategies to nurture your business as well as lure customers via tempting, irresistible chocolate confectioneries.
January 23rd, 2010

How to Make Your Own Chocolate Candy

Posted by admin in Eatery, Money Making, The Arts

So many people are addicted to chocolate; records even show that the sugar and fat content of chocolate can help in the production of serotonin. Serotonin is a body hormone that’s responsible for the regulation of the intestinal movements and is also utilized by the brain to help control moods, anger and the appetite. This is the very reason why after you’ve consumed any chocolate, you feel very active and lively.

Experts say that too much addiction to chocolates is not really that bad. Chocolates are able to stimulate the senses because of its chemicals, flavor and nutrients.

This article will help you not to go over to the store most of the time so that you can have a taste of your favorite chocolate, but it’ll teach you how to quickly make chocolate candies right at your own home.

Before you can be an expert in chocolate candy making, there are some important terms that you need to be aware of to be able to understand the process very well and these are the following:

  • Chocolate liquor - this is also called as chocolate paste. This is produced once cocoa beans are roasted and grinded. This paste has about 53% cocoa butter and serves as the basic foundation of all chocolates.
  • Baking chocolate- this is the hardened chocolate liquor that’s cooled down and shaped into blocks.
  • Cocoa butter - The fat in cacao, it’s extracted from and then added back into the chocolate liquor. Cocoa butter is the heart of white chocolate.
  • Couverture - literally means cover, it is used to glaze truffles or candies. This contains 35% cocoa butter and is responsible for the glossy sheen of the chocolates you make.
  • Cocoa powder - This is what you usually use for chocolate drinks, comes from chocolate liquor but absent the cocoa butter.
  • Bitter chocolate - With 35% chocolate liquor, this is also called dark chocolate.
  • Semi-sweet chocolate - With 15% chocolate liquor, to be able to make it sweet, sugar is then added.
  • Milk chocolate - This is the basic foundation of chocolate candy bars, a combination of the chocolate liquor, milk and sugar.
  • Tempering- The end-stage process to make sure that chocolate attains the right smoothness, glossiness and longer life span.

With all these necessary chocolate candy making terms in mind, you’ll now be ready to make your own chocolate candy. Prepare the following materials and ingredients: mixing bowl, spatula, double boiler, candy molds, white/dark chocolate and fruit (you can choose not to have this).

Melt down chocolate in the double boiler first while constantly stirring. Once the chocolate has melted, pour the mush onto the baking sheet to air-dry. You can place the fruit in the mold and robe with the melted chocolate. Tap the molding tray on the counter to remove air bubbles. You can either air dry the chocolates or just put them in the chiller for faster result.

November 9th, 2009

How to Make Chocolate Truffles the Easy Way

Posted by admin in Eatery, The Arts, World Of Fun
The chocolate truffle, a French invention, with its texture, varied flavors, hard shell and a core that is velvety, is sought after by one and all. Instances of persons asking for more and more of truffles are aplenty.
The great news is you yourself can make tasty truffles. For producing truffles, the basic ingredient you require is the ganache, which is a mixture of chocolate and cream. To make the truffles more attractive, you can dust them with cocoa powder or coat them with tempered chocolate. Unique truffles can be made by adding different flavors, spices, fillings and liqueurs. With your creativity, you can make many types of truffles.
If you use the best quality chocolate that contains at least 50% cocoa in it for making your truffles, you can have truffles with luxurious looks and velvety core. The skill with which you blend the chocolate with the cream determines the quality of ganache you make. The ratio of chocolate to cream in the ganache for making truffles is an ideal 2:1. (Of course, tempering your chocolate is still the most important step in making those luscious, glossy chocolate candies)
For making 35 truffles, you need the following:
455 grams dark chocolate
1 cup heavy whipping cream
A bread knife
A saucepan
A mixing bowl
A rubber spatula
A teaspoon
Cookie sheets
Liqueur, spices, flavors (optional)
Choose the best quality chocolate and cut into small strips with a bread knife. The cream is separately scalded on the pan; take care that it doesn’t reach the boiling point. Pour the scalded cream onto the chocolate strips to melt them. Once melting is complete, use a rubber spatula to thoroughly integrate the cream and the chocolate until the ganache is fine and smooth.
Cool the ganache in the refrigerator to harden. Once it hardens, shape into rough balls and keep them on a wax paper-lined cookie sheet. By keeping these balls in a refrigerator for about 20 minutes, you make them ready for dusting and coating. Dusting of truffles is done by rolling the balls with a couple of teaspoons on cocoa powder.
If you want a specific flavor for your truffles, you can add flavor to the cream after the scalding process. Allow the flavor to unite with the cream for an hour, then re-scald the cream before mixing it with the chocolate.
To coat the truffles, temper a small quantity of dark chocolate in a tempering machine. You can coat the warmed balls with this tempered chocolate. The coated chocolate contracts into the truffles once it cools, setting the shell around the shaped balls. After cooling them, you can wrap them with paper liners and store them in air-tight containers. The containers should be free from moisture.
June 13th, 2009

Marriage Is a Serious Business

Posted by admin in Help + Advice, Money Making, The Arts

It is getting progressively patent that partners are no longer fancying the aisle in droves. Souls just don’t like the idea of marriage so much any more. It’s a bitpitiful really that this custom seems to be expiring. Aside from those strong Christians, a church ceremony doesn’t always appeal. It is more the gown, the presents and the wedding reception ideas that brides get excited about. Of course everyone likes gazing into the eyes of their beloved and announcing their love for them, but this doesn’t needfully have to be in the circumstance of an official wedding ceremony. People think of marriage as a huge step, an ceasing of something in a way, though it is of course the opening of a new adventure too. The fear is that the whole operation of marriage and divorce is a complicated and costly one and therefore shouldn’t be taken on lightly. You have to be serious about marriage in order to do it, and this puts many people off. There is likewise an anxiety of change for some people, who believe that marriage will put an unnecessary tension on the relationship. Others just don’t have faith in it, and what it means, opting to just live in with their partner instead.

April 20th, 2008

Scrapbook Ideas For Mothers Day

Posted by admin in The Arts

Here is the basic idea for any scrapbook, for Mother’s Day just add more personal stuff like memories that would special to her. Favorite photos, colors, flowers, a lock of hair, things that would show her how much she means to you. A scrapbook is a wonderfully personal Mother’s Day gift.

1. Sort your photos and select a theme to work on, generally, 5-7 photos fit on a two-page spread and 3-5 photos fit on a single page. Select only the best photos to highlight the event, feeling or moment you want to convey.

2. Select 2-3 colors of safe paper that will complement colors found in the photographs. Experiment with different color combinations to find the perfect colors to enhance your photographs. You may want to include stationary or decorative paper that supports the theme of your pages.

3. Choose a photo to be your focal point. As a general rule, select photos with sharp images, vivid colors, and well-lit subjects.

4. Shape and mat your photos to add extra prominence to your focal point. You can do this easily by matting your photo with a wider border than the others, or double or triple-matting it. While shaping your photos, keep in mind that simple shapes such as rectangles, ovals, circles, and squares are among the most eye-pleasing shapes. If irrelevant or distracting details appear in the background, simply trim them out. Keep in mind that this doesn’t mean you have to cut out all of the backgroundfrequently, ordinary items pictured in the background will bring a flood of memories essential to journaling and reminiscing.

5. Add journaling. No page is complete without adding your thoughts, feelings, and experiences. Take a few minutes to write down not only the “who” and “when,” but also the “what” and “why.”

6. Arrange photos, journaling, and titles on your page. As you arrange these elements, pay close attention to the direction your eye moves. In general, well-designed pages are well balanced and will follow a natural flow that mimics the letter Z. To check the balance, imagine that your layout is on a scale. Does one side tip the scale? Once you’re pleased with the layout, simply adhere the elements to the page.

7. Try a few extras. As you get more comfortable with scrap booking, try your hand with some embellishments stickers, die cuts, rubber stamps, and punches are among the most popular page accents. Use these items sparingly you don’t want them to overpower your photos.

Nicola Kennedy has enjoyed some great Mother’s Days, both as a grateful mom and a loving daughter. She can help you find great Mother’s Day gifts with tips and news, information and views at www.I-Love-My-Mom.com

This article may be reprinted in full so long as the resource box and the live links are included intact. All rights reserved. Copyright www.I-Love-My-Mom.com

April 17th, 2008

Jewelry Making: Measuring for Bracelets Without a Tape

Posted by admin in The Arts

Your cousin’s friend in Saskatchewan has asked you to design a custom bracelet for her. You have all the beads, materials, and tools, but you’re stumped about the length. She doesn’t have a clue about her wrist measurement, or a flexible measuring tape to use, and you’re not about to travel that far north to measure her wrist. What do you do?

Simple. Ask her to take a piece of string, wrap it around the wrist on which she’ll
wear the bracelet, and mark where the end of the string meets the string on her
wrist. Then she should take the string and measure the length from the end to the
mark on a ruler. Voila - measurement!

At that point, add 1/2 inch to 1 inch, depending on the style of the bracelet. Dangle
bracelets or those with large beads will need closer to an inch, since they “float”
above the skin. If you are using a toggle on a bracelet that fits closely, 1/2 inch may
do it. Use your judgment.

The same technique can be used on anklets. For necklaces, different woman can be
very different, depending on build. Therefore I tend to go for adjustability, adding a
lobster claw clasp and extender chain about four inches long. A guideline, however,
is 16″ for a choker, 18″ for princess length, 20″ for matinee length (casual or
business dressing), and 24″ for longer pendant necklaces. You can also make your
designs modular, adding or subtracting jump rings or components to make the
necklace longer or shorter.

If you want the necklace to be a perfect fit for a specific woman, just ask the woman
to hold a piece of string around her neck and adjust it until it is the same length as
the necklace she wants. Then, the same as with the bracelet, she should just
measure the length of the piece of string and give you the length. Remember to
include the length of your clasp when you are making your necklace!

Author Susan Midlarsky of Aspiring
Arts handcrafts jewelry with stones that
harmonize well and are beneficial to the human body, color combinations that are
connected to refinement, and sometimes offerings from nature. She has also
recently started making glass beads; you can see her progress at her online blog. Susan loves the
magical glow people feel upon finding a piece of jewelry that suits them or fills a
need.

April 3rd, 2008

African American Poetry [By a white man]

Posted by admin in The Arts

1

Woman from Alabam’

I once known a woman from Alabam’
Who would kiss with a slam and a bang!
And-all I could smell, when we made love,

so well,
Was cabbage, snuff and chicken-wings.

#1196 2/10/06

2

The He-bee

The He-bee
Said to the she-bee
“Stand still a while,
I’m going to make you smile;
Give you some honey~!”

#1195 2/10/06

3

The Nut in the Rut

Here’s to you ‘Nut!’
Who’s stuck in a rut,
With slimy hips and all;
I’d rather die, in some
Pumpkin pie, than kiss

Those drippin’ lips!

#1197 2/10/06

Flat on her Back

Flat on her back she
Called to me
Said she had something
And it was free…
But something for nothin’
Didn’t include pussy…!

#1198 1/10/06

Note: you see in Siluk’s poetry a zest for life, with some sparks; he lives in a world that is his own, for the most part, most of the time, and has lived in most places he’s written about. He lived in Alabama for 2 1/2 years in the late ’60s and again in the late 70’s. His German poems, take the road he traveled in Germany, as well as his time in Seattle, San Francisco, Minnesota and Peru. Some with humor like the ones on African American Poetry, and some on tradition which deal with Peru; and some on the winters of Minnesota. Thus, he seems to reach to whatever his mood is for the places he’s been to. Rosa

Dennis Siluk - EzineArticles Expert Author

See Dennis’ web site: http://dennissiluk.tripod.com