cara buat karamel source untuk filing

Karamel source
4. Sudu air
1 cawan gula pasir
Setngah cawan wiping cream
1/3 cawan unsalting butter
Cara
Masukan air, dan dikuti gula
Panakan gula semua gula cair naikan suhu biarkan tanpa dikacau
Goyagkan pot, hingga mengelegak, erlahankan api hingga warna kuning pucat
Masukan butter dan kacau, hingga semua cair
Masukkan wipping krim,hingga sebati dan masukan sedikit vanila
Dan kacau sambil tambah api.
Sejukan dan kacau hinnga sejuk

kursus coklat di Nilai

Kursus in diselia oleh lembaga koko malaysia selama dua hari. Dengan bayaran 250.00

Akta lembaga koko , tidak digalakan meletak jenama atau perkataan !
"coklat" kerana dikuatiri bila dah setabil, ada yang dengki mengadu ke kerajaan dan boleh disaman dan jenama kena mansuhkan . Bila dah popular dan menjadi terkenal susah untuk establish dari mula kecuali bahan yang dihasilkan melebihi 95 % koko.

Coklat compound
Coklat susu compound
1. Liko coklat
2. Gula
3.susu
4.lemak susu

 COklat gelap compound
1.liko koko
2.Gula
3. Lemak sayuran

Coklat putih compound
1.minyak sayuran
2. Gula
3. Susu

Cara buat coklst peanut butter

KAcang di bakar 150  c 25 minit

Boleh masuk peanut butter 1 sudu atau 2 sudu

Tropikana
500 grm coklat cair. Sejukkan
Pes kacang 50 grm
Pes strawberry
Buat bentuk

Uli dalam bentuk di kehendaki
Celupkan dalam coklat compound yang dicairkan
Color oil base pes

Pembuat coklat walaupun sampingan digalakan memohon pendaftaran dibawah lembaga koko. Satelah mendaftar pihak lembaga koko akan datang menyiasat paralatan , hasil dan packaging. Proses kelulusan  2 hingga 3 bulan.

Ada pameran yang besar, usahawan coklat diberi peluang berniaga dengan subsidi.
.
WISMA Malproc
No 588, ground floor JALAN HARUAN 4/8, oakland.
0126610346

serbuk putih dipermukaan coklat

Satelah lama coklat dibiarkan dalam suhu bilik didapati di permukaan coklat berwarna putih saperti serbuk halus, ini disebabkan lemak koko didalam coklat keluar kerana cuaca panas dan kelembapan ia masih boleh dimakan.jika lama simpan dalam petisejuk, coklat bertukar menjadi serbuk jarum kerana susu terbentuk,dan ia masih boleh di makan

cara mudah tempering / masak coklat

Cara ini mudah kerana tak perlu jangka suhu.

Bahan

1.coklat converter  cari di kedai coklat
2. Timbang
3. Spatula atau sudu plastik
4. Periuk berisi air yang dididihkan
5, mangkuk ayan. atau periuk kecil yang lebih kecil dari no. 4.
Pastikan coklat tak kena air. Pastikan Sudu dan dalam periuk ayan kering

Perkara yang diambil perhatian
a. Coklat dan bahan mestilah kering
b. Kalau boleh gunakan brand yang sama jika nak tambah kerana lain brand lain kandungan coklat
c. Tidak dicampurkan coklat coverter dengan jenis lain saperti compound

Caranya
1. Ambil coklat tak kira berapa banyak terpulang.Ambil sedikit. Jika banyak susah dan penat ketika mengacaunya
2. bahagikan 2 bahagian
bahagian A. 3/4 dari berat coklat yang dimasakan masukan dalam mangkuk ayan
bahagian B. 1/4 dari coklat yang hendak di masakan
Jika 400 gram maka 300 gram dalam A, 100 gram dalam B. atau gunakan kiraan kiub, setiap bar coklat dibentuk dalam sususan kiub,

ambil 8 kiub bahagi pada dua,  6 kiub dalam A dan 2 kiub dalam B
Hiris semua coklat halus atau nipis supaya cepat cair

3, Satelah air mendidih  masukan mangkuk ayan yang mengandungi 3/4 coklat  kedalam periuk yang berisi air mendidih dan kacau dengan sudu kayu atau sudu plastik hingga  hampir cair( masih ada coklat yang beku lebih kurang 10 hingga 20.peratus). Pastikan tak cair semua.

4,  Masukan bahagian B dalam mangkuk ayan tadi, keluarkan mangkuk ayan cepat dari tempat didihan  dan kacau hingga semuanya cair.

Masukan coklat dalam acuan . Ketuk acuan pada meja perlahan lahan sebelum membeku atau goncang acuan  untuk mengeluarkan gelembung udara.Jika coklat menjadi beku rendamkan mangkuk ayan yang berisi coklat kedalam air panas dan kacau hingga cair.

Masukan kedalam peti ais selama lima minit.
Hasil Coklat menjadi Jika coklat senang keluar dari acuan.

Satelah siap semua,  basuh alat saperti periuk ayan, sudu ,acuan dengan air panas. Kerana air panas mencairkan coklat.
Selamat mencuba

Cara buat strawberi filling

Bahan

5 sudu besar strawberi jem
1.sudu kecll strawberi sirap
1 sudu besar wipping cream (atau susu segar)

Caranya
1. Masukkan Strawberi jem dan strawberi sirap
2. Kaca hingga rata dan masukkan wipping cream atau susu segar
3. pastikan hasil tidak terlalu cair.

Coklat Badam atau Gajus

Bahannya

300 gram Coklat yang telah dicairkan
100 gram Badam atau gajus.
Acuan

Cara:
1. Bakar badam/Gajus atau goreng tanpa minyak.
2. Masukan coklat yang telah dicairkan kedalam acuan sehingga hampir penuh
3. Hentak acuan perlahan ke bawah hingga coklat rata untuk memadatkan coklat dan mengeluarkan ruang udara di dalam coklat
4. Masukan setiap biji badam/Gajus ke setiap acuan dan tekan hingga badam tengelam dalam coklat
5. Guna spatucula meratakan coklat
6. masukkan ke dalam peti sejuk selama 5 minit
7. keluarkan dari peti sejuk
8. terbalikkan acuan dan ketuk perlahan lahan di bahagian bawah bekas untuk mengeluarkan coklat.

coklat konflake

Bahan

250 gram conflake
500 gram Coklat yang telah di cairkan

Cara:

Masukkan konflake kedalam coklat dan kacau sehingga sebati
Masukkan kedalam acuan
Masukkan kedalam Peti sejuk selama 5 minit atau biarkan diluar selama 20 minit, sebaiknya masukkan kedalam peti sejuk

Tempering temperature

Preserving Chocolate:
Chocolate is subject to moisture and sensitive towards odours. Keep it in a cool, dry place with a temperature of 12 to 18° C.

Coating :
melt in double boiler at 120-122 °F (48-50 °C). Work at 95° F(35°C). Does not need to be tempered Couverture chocolate : follow the temperature graph.

Melting :
Preparation : melt in a double boiler, a chocolate melter, microwave oven or dry oven. (never over a direct fire) Stir evenly. Keep at melting temperature if the product is not to be used straight away.

Crystallization by Tempering:
Manual tempering : hand work on marble slab or cold table. Lay out the 2/3 of the melted Coverture in a thin layer. Work continuously to cool it down until it thickens. Put back into a bowl and mix with remaining warm Couverture to warm it up. Repeat this operation as many times as necessary to conform to the diagrams. The Couverture is then tempered and ready to use.

Using a tempering machine : with temperature control : follow the temperature cycles shown.
(a) melting (b) cooling (c) tempering

Dipping or enrobing: The fillings to be coated should be at room temperature of approx 68 - 72° F
(29 - 30 ° C)
Molding : Use clean, dry and warmed moulds.
Cooling : In a dry place. Tunnel or chamber at 57 - 64 ° F (14 - 18°C) during 5 - 6 minutes.
Storage : Room temperature 64°F (18°C). Dry ventilated place. Humidity below 70%. Sensitive to moisture and odours.

(a) melting (b) cooling (c) tempering

Dark Chocolate Milk Chocolate White Chocolate
Melting a) 113-122°F (45-50°C) a) 104-113°F (40-45°C) a) 104-113°F (40-45°C)
Cooling b) 81- 82°F (27-28°C) b) 79- 81°F (26-27°C) b) 75- 77°F (24-25°C)
Tempering c) 88- 90°F (31-32°C) c) 82- 84°F (28-29°C) c) 82- 84°F (28-29°C)


Dark Chocolate

Milk chocolate

White chocolate

Strawberry Truffles

Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a
gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.

Peanut Butter and Chocolate Truffles

Peanut Butter and Chocolate Truffles
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz)sweetened condensed milk
1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or
crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir until
thickened and well blended, about 4 minutes. Remove from heat. Chill
until firm enough to handle. Shape into 1 inch balls. Roll in desired
coating. Chill until firm. Store, covered in refrigerator.

Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract

Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped.
Slowly drizzle in 3 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add the
chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick (see
p[). With mixer on slow to medium speed, gradually beat in the nut
mixture, then gradually beat in the melted chocolate mixture. Beat
until smooth and well mixed. Cover with plastic wrap and refrigerate
for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some possible coating choices are:
toasted coconut, chopped nuts, unsweetened cocoa, powdered
chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. Repeat the
process until there are 4 or 5 balls in the coating bowl. Gently roll the
truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for
up to ten days or in the freezer for up to a month.

White Chocolate Truffles

White Chocolate Truffles

1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond
extract 1 egg yolk
8 oz. white chocolate,
broken into small pieces
1 C chopped blanched almonds,
lightly toasted

Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat,
stirring constantly. Remove from heat. Add sugar, egg yolk and
almond extract; beat with an electric mixer until smooth. Transfer to a
shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate
at least 8 hours. Place in miniature foil cups at room temperature to
serve. Store in airtight container in refrigerator.

tempering chocolate method 2

Tempered chocolate is the secret to professional chocolate products. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful.

1. Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.

2. Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.

3. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.

4. Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

5. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

6. Cool the chocolate. Once the chocolate gets below 84 degrees, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.

7. Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees (87 for milk and white chocolate). Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.

8. Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

Tips:
To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.


What You Need:
At least 1 pound of chocolate
Accurate chocolate or instant-read thermometer
Double boiler, or a bowl fitted on top of a saucepan
Rubber spatula

Tempering Chocolate method 1

Whether you're dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you need to know how to temper chocolate.

Tempering allows the crystals in chocolate to be distributed and suspended evenly throughout the final product. Correctly tempered chocolate will yield a bright, crisp, and shiny chocolate, while incorrectly tempered chocolate will produce results that are stre
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start with 12 ounces or more: a large amount is easier to work with, especially for beginning chocolatiers. You'll need a pot of water, a clean, completely dry stainless steel bowl to act as a double boiler, and a rubber spatula for stirring. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.

2. Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.

4. Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.

5. Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
6. Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.

7. Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.

Chocolate Truffles

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls.

Drop into desired coating and turn until well covered. Chill until firm.

Chocolate Covered Truffles

Chocolate Covered Truffles
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter,
creamer and vanilla in another saucepan to 125° F on a candy
thermometer. Add to semisweet chocolate all at once, beating until
smooth and creamy. Chill in refrigerator until nearly set but still
pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered
pan until set enough to roll into small balls. Melt milk chocolate over
double boiler. Dip truffles in melted chocolate, then sprinkle
generously, or roll in, chopped chocolate

Pertama Kali Buat Coklat

Seminggu sebelumnya, saya sibuk beli peralatan buat coklat. merata dari singapore street, jusco seremban, carrefour seremban dan last kat TesCo seremban .Bahan yang dibeli acuan ice cube, Jenuh juga cari Filing pipe around seremban but don't get it, and i bought at tesco filing pipe for cake decoration with multi shape at the end and can change the shape by change the mould .Dan kebetulan my wife found cone shape party pack was not use yet in the store( my kid birthday party last year ) . Bahan bahan lain coklat converter, strawberry jem, strawberry flavour,almound london and cashew.


My eldest kid boiled water and filling in the plastics jar. Mangkuk ayan diletakan diatas plastics jar dan saya masukkan coklat converter dia dalamnya. saya "tempering" coklat couverture saperti yang di ajar.. salepas tempering dimasukkan cashew dan serbuk almond london..

I masukkan coklat yang di temper kedalam cake fiiling pipe, but coklat keluar dan terlalu cair. tidak saperti yang i buat semasa kursus. likat sikit. jadi saya batalkan and i used the cone shape party pack . satelah habis semua dimasukkan kedalam filing pipe, potong le dibahagian hujungnya. dan dimasukkan ke dalam ice cube casing separuhnya sehingga habis. I minta tolong anak i memasukkan kedalam refrigerator. Untuk buat praline i used strawberry jem, strawberry flavour and a litte fresh milk, i cari strawberry paste around seremban but didn't get it.


I masukkan praline kedalam coklat yang dah dibekukan dan lastly filling coklat sehinnga penuh dan memasukan kedalam refregerator..

tapi hasilnya kurang memuaskan. kerana susah tanggal dari bekas dan cair di dalam suhu bilik. dan sedikit sangat serbuk almond london dan serbuk gajus..

the tempering not proper and also i don't have scale for cake or coklat. so i didn't know the weight and sukatan. main bantai je..

So .. baru i terfikir when tempering tu.. masukkan half sukatan kedalam bekas dan temper diatas air panas until 80% cair dan tambah separuh lagi dan ditemperkan di dalam suhu bilik...

masalah sekarang ni nak dapatkan, filling pipe.. strawberry paste dan timbang electronic di kawasan Seremban .. any idea..