Friday, 12 May 2017

Applying a layer of chocolate to sweets and other sweets

1) Chop the chocolate with a knife-saw and temper. From 3 sheets of the rhodium, cut out squares with a side of 20 cm. Put one of the squares on a sheet of cooking paper. Put the tempered chocolate in the center. Using a long metal spatula, spread the chocolate evenly. Raise the corners of the rodoid with two long blades and quickly remove the scapula so that the sheet falls back onto the table. At the same time, the surface of the chocolate will be smoothed out. Do the same with 2 other sheets of the rhodium.
2) Place the chocolate for a few minutes in the refrigerator to freeze. As soon as the chocolate hardens a little, remove the sheets from the refrigerator. From the cardboard or rhodium, make a 4 × 10 cm stencil. Put it on the chocolate and circle with the tip of the knife. Put the chocolate bars again in the refrigerator for a few minutes to freeze.
3) Each sheet of chocolate is covered with a second sheet of the rhodium and press it against the top so that the edges of the sheets do not bend upward. Keep in the fridge for a few minutes. Remove the second leaf of the rhodium. Cut the rectangle according to the planned outlines, without waiting until the chocolate hardens completely. Wipe the knife carefully before each incision.

Applying a layer of chocolate to sweets and other sweets
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