News & Tips

Temper chocolate

Tempering is done by melting solid chocolate to a temperature high enough that the crystals  in the cocoa butter break down. This temperature is between 45-48°C. Once the chocolate is fully melted, it must be cooled to about 28°C, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. The chocolate’s temperature is then raised back to about 31°C, where it is very fluid and can be poured into chocolate moulds and used for other applications. 

The crystals that start to form when the chocolate is cool (Beta 5 crystals) are stable crystals contained in the cocoa butter of chocolate. They provide the necessary structure for the chocolate to become shiny, smooth and have a good “snap” when it is set. The chocolate that has not been tempered or that has been improperly tempered will look flat or discolored. It will lack the sharp “snap” of tempered chocolate and will typically not be as smooth as it melts.

Cocoa butter silk

To make easy and more guarantee the result of chocolate shine and snap, use the cocoa butter silk to be added into the temper chocolate. 

dosage 1% -2%of chocolate

example : 500 gr. temper chocolate add 5 gr. -10gr. cocoa butter silk

What is cocoa butter silk?

as follow the above, cocoa butter Silk is basically a solid or soft paste made of 100% cocoa butter that is in the proper tempered form (Form 5)which also called beta 5(33.6°C). A small amount can be added to any temper chocolate by providing a framework on which the remaining cocoa butter crystals form. This technique is a way of easily “seeding” your temper /unwell tempered chocolate without as much fuss of precisely controlled temperatures.

pic1, beta form1-6

pic2.

pic3.

for adding cocoa butter silk into the temper chocolate typical temp between 29-33°C, but not add when over 33.6°C, it will break the crystal beta back to unstable. see pic 1.

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#預結晶可可脂

#可可油調溫法

Tempering chocolate on table top

Tempering chocolate with seeding

Tempering chocolate with cocoa butter silk

 Tempering chocolate with Mycryo

Let's Start making own chocolate praline bon bon

First you may need to fine a chocolate you like

1.Coverture Chocolate , in block either in button sharp with different.

💡500g coverture good for 3 molds chocolate appox. 80 pieces of bonbon.

💡if you just make 1 mold , melting 300g coverture would be fine

2. Melting and Tempering

Vanilla Pastry Cream

A:

 total 390gr.

1. Milk in a small pot

2. Cut the vanilla pod in half. scratch the vanilla seed bring to heat. Add sugar and stir

3. Egg yolk with cornstarch combine well mix with the whisk.

4. slowly pour milk into the "step 3" and quick well stir with the cornstarch egg yolk mixture. 

5. transfer the above back into pot and continue over the medium heat, stirring constantly until the mixture thick. 

6. pour into a tray or flat plate cover with plastic film tight and let it cool for a hour.

pic. 1

WHAT IS PECTIN?

Pectin is a polysaccharide derived from soluble plants which is obtained by water extraction from edible plant fibre (generally citrus fruits or apples), followed by precipitation with alcohol or salts. It is a carbohydrate used as a gelling agent, thickener and stabiliser due to its hydrocolloid properties.

Apple Pectin (Yellow Pectin)

Apple Pectin is used as a thickener for fruit paste confections (pate de fruit) and to gellify pastes and sauces with a high sugar content. - Fruit Jam, Fruit jelly bon bon. Powdered pectin allows you to obtain great setting results when used with ingredients that are rich in sugars (at least 76% sugar content).

Mainly used at less than 1%,

Dosage: 10 to 12 grams per kg

Pectin NH

Dose:

Soft nappage: 0,5-1%

Hard nappage: 1,5-2%

Custards: 1,5-2%

325 NH 95 Pectin 

Dose: Jams: 0,5-1%

Jellys and creamies: 1-1,5%

Properties:Amidated Low Methoxyl (LM) pectin.

Use: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making fruit based products at a dose from 0,.50 a 1.5 % depending on the formulation and texture required.

Application:Dairy products and fruits rich in calcium.

Observations:Thermoreversible between 40 and 60 °C. Elaborations:Low sugar or calcic fruit jams, low sugar or calcic fruit jellies.

Pectin X58

Dose: Gelled nappages: 1.3-1.5% Custards and creamies: 1-1.3% 

Properties:It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1.5% depending on the formulation and texture required.

Use: Mix with the sugar, bring to the boil.

Application:Dairy products and those rich in calcium. Observations:Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.

MORE INGREDIENTS - >>

 MORE INGREDIENTS >>

A Butter dough for the Weckmann, a typical Christmas bread in Europe, German and Switzerland.

Poollish

200g Milk

200g Bread flour 550

4gr. instant yeast (or 2gr. fresh yeast)

Bread dough

above poolish (400gr.)

460gr. milk

30gr. instant yeast (12gr. Fresh yeast)

800g bread flour550

6g cinnamon (optional)

20g salt

100g Butter (soft)

1. mix the poolish in a dough and rest for a dough in fridge (or in room temp for 3 hours)

2. main dough mix all ingredients and poolish. until smooth and then add the butter last in dough. 

3. Rest the dough in a cover bowl / container for one and half hours. take it out and cut it in 3 - 4 pieces. Roll in a long shape and rest for half hour. 

4. Roll out the dough like in pic. and cut with dough cutter then place on the tray for another 1 hours. 

5. Brush with egg wash and decorate with raisin , pearl sugar and the ceramic pipes.

6. Put in a pre-heat 220 degree oven, bake for 20-25 mins. 

roll the dough in long shape and cut with dough cutter.

For decorate with raisin , pearl sugar , and ceramic pipe, then brush with egg wash and bake in 200-230 degree oven for 20-25 mins

Honey Mustard  Kale Chips

This baked kale chip recipe is perfect for when you want an easy healthy snack. Low in calories and high in nutrition, this quick to make snack is sure to satisfy! 

Prepare time: 15mins

Baking time: 45mins

Baking temp: 165° Celsius 

Ingredients:

Bunch (240g ) Curly Kale

6 tbsp  Honey dijon Mustard (or 4 tbsp Original dijon mustard 2 tbsp honey)

2 tbsp Oliver Oil

1 tsp Garlic powder 

1 tsp Black pepper

1 tsp smoke paprika

1 tsp turmeric  (optional)

1. Start with a fresh bunch of Kale, Look for curly sturdy leaves. 

2. Next, use kitchen shears or your hands to cut the kale into bite-sized pieces. And then wash and dry the kale leaves thoroughly. It helps to use a salad spinner to make sure there’s no moisture left on the kale leaves. You can also lay them out on a kitchen towel to dry them.

3. Using your hands, massage the kale leaves with all ingredients.

Then it’s baking time. Watch them closely in the oven and turn then halfway through to make sure they are crispy and not burnt. You want the leaves to become dark green but not brown. If any leaves are brown, they will have a bitter taste.

• Preheat the oven to 165°, evenly on baking sheet with parchment paper.
• time: 20-45 mins until crispy and dry

Fｒｅｓｈ　Ｐａｓｔａ

Semolina flour comes from durum wheat, and it is made by removing and purifying the coarse centers of the grain. You can also find semolina-type flour made from rice or corn.

for 2 servings （double recipe for more servings)

prepare time: 15mins

total time:65 min

• 200 g Semolina flour plus more for rolling the dough
• 2 large eggs lightly beaten 
• 1/4 teaspoon fine sea salt

1. Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.

    
2. In the well in the center of the flour, add the lightly beaten eggs and the salt.
3. Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
4. After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
5. Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
6. After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
7. Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).

   
8. Roll the dough with the pin unit around 1mm or less. Add dust to the countertop, your hands, and the pin as required. 
9. Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
10. Slice the pasta into thin strips or into shapes suitable for ravioli or other types of pasta...
11. Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to 3-4 days in the refrigerator.

    >Fresh pasta cook in boiling water for 3-5 mins until the pasta starts to float to the top. Drain immediately to ensure the pasta remains al dente.

     Enjoy!