Friday, October 31, 2008

Chocolate Transfer Sheets

How to Use Chocolate Transfer Sheets

Melt chocolate in a double boiler, temper if needed.
Cut to the desired size, as to not waste the whole sheet.
1-Place your transfer sheet textured side face up on the counter.
2- Spoon some of the melted chocolate onto the transfer sheet in even portions. Spread into a very thin layer, you can add more later on.
3-Using an offset spatula, spread the chocolate in a thin layer over the entire sheet. Allow the chocolate to sit for 5-7 minutes, or until it begins to set around the edges, but it is not fully hard or brittle.
4- Once the chocolate has begun to set but is not completely hard, cut it into your desired shapes. (If you do find the chocolate is dragging through, wait until the chocolate is further set).
You can do this by using a sharp chef's knife or metal cookie cutters.
5-Let cool either at room temperature or in a refrigerator, once cooled and set, peel off plastic.
If using to print onto already formed chocolates (truffles):
1-Begin by cutting your sheets into small squares slightly larger than the objects you are dipping, you will need one square for each item.
2-Dip candy in the melted chocolate, and place it on a baking sheet covered with parchment.
3-While the chocoalte is still wet, place the textured side of a transfer square onto the top of the chocolate and gently use your fingers to press down andmake sure that the entire surface of the chocolate is contact with the sheet.
4-Repeat this process with the remaining candies.

Tuesday, October 21, 2008

Caramel Apple Class

Don’t Miss This FABULOUS Class!!!

Gourmet Caramel Apples!

October 25, 2pm
October 29, 6pm
November 12, 6pm
$49 person/class

We’ll be learning Marsha’s Eggli’s secrets for making those delicious, decadent apples you see in the finest shops. Each student will take home 8 gourmet treats
ready to enjoy or wrap and give away!
(Up to 6 additional apples may be made for $6.00 a piece-
preorder please)

Preregistration is required-Space is limited-Sign up today!

Call 801-268-3316 and sign-up TODAY!!!

Sunday, October 12, 2008

Molded Chocolate Pretzel Rods

Such a fun and easy yummy craft for Halloween. Fun for kids, but different enough that Mom won't get bored either. Since the molds are only $1.99, I would suggest buying a couple, so that you can be making more while the others harden in the fridge/freezer.
Ingredient list-
Chocolate pretzel molds
Molding Chocolate- white and brown
Oil base food color
Pretzel rods
Pastry bag
Small (#2-#3) round cake tip

Step 1-
Melt chocolate in either a double boiler, or on half power in the microwave. If using microwave, be VERY careful not to burn your chocolate, cook for no longer than 30 seconds at a time, and stir lots!!
(I prefer the double boiler method, its easier to protect from scourching and you can keep as much as you need always melted on the stove.)
Step 2-
Color the chocolate using the oil food color, separate a small amount of white into a bowl and color. Doing one color at a time so that your chocolate doesn't harden in your bowl.
Step 3-
Attach the small cake tip to the disposable bag, and fill with your colored chocolate.
Step 4-
Fill in the details with the chosen color, continue these steps until you have your figure ready. Making sure not to fill to full with chocolate that your pretzel will stick out to far.
Step 5-
Add pretzel rod on top of warm chocolate
Step 6-
Fill in areas around and over pretzel rod, to secure in place.
Step 7-
To acheive a high glossy finish, place in freezer or fridge until solid.
(detailed pictures to come!!)