rohitrajwani

rohitrajwani

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    • Breaking

    Monday 6 May 2019

    Chocolate Truffle

    19:18 0
    Chocolate Truffle

    Ever wondered how tempting chocolate truffle is made?

    Learn the art of making chocolate truffle with us!!

    Before we start with the recipe I'd like share some information about truffle.
    Chocolate truffle is used in almost everything in patisserie. Such as - Breads, Cakes, Flavor of chocolate, Muffins and many more desserts.

    In fact, truffle is used more than chocolate itself as it is more rich, creamy and consistent for layering.
    Chocolate Truffle Cake

    Recipe
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    Chocolate Moulds

    16:47 0
    Chocolate Moulds
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    Coloring chocolates

    16:46 0
    Coloring chocolates
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    Saturday 4 May 2019

    Chocolate Flavors

    18:42 0
    Chocolate Flavors
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    Location: India

    Thursday 25 April 2019

    Flavoring Chocolates

    13:45 0
    Flavoring Chocolates

    Searching to learn the art of  flavoring chocolates?

    Today, I'll sharing with you the simplified art of adding flavors to chocolates.

    Method

    Step 1  Making Shells
    1. Once the chocolate have been melted put them in the moulds.
    2. Now give them time for a minute, then flip the moulds in the bowl of melted chocolate again so that all the filled excess chocolate falls back.
    3. Once chocolate has been collected back in the bowl, clean the surface of the moulds in order to avoid wastage as well as gives the perfect shape to the final product.
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    Tuesday 16 April 2019

    Chocolate recipe

    23:40 3
    Chocolate recipe

    Do you want to make chocolates like professional chefs just at your home ?


    Hi there! I'll be sharing with you "The art of Chocolate Making" and here is the basic method of making chocolates at home so that you can gift them to your friends, family or special ones.
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    Kinds of Chocolates

    17:42 2
    Kinds of Chocolates

    Have you really tried them ?


    Kinds of chocolate and their composition..

     Dark Chocolate
    Cocoa mass, Cocoa butter, sugar, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 50% of cocoa solids. If it is less it is wrong and too sweet. Cocoa content vary between 35 - 99%.

    Milk Chocolate
    Cocoa mass, Cocoa butter, Sugar, Milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 30% cocoa solids, usually between 14 -25% milk solids. Cocoa 18 - 55 %.

    White chocolate
    Cocoa butter, sugar, milk, (lecithin, vanillin or vanilla ). Good chocolate should contain at least 25% cocoa solids, 25% milk solids. Cocoa solids 18 -30%.
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