Candy "Chocolate lace"
93 15 минут -
Present a second recipe on the theme of a school fair. Quick and easy. This time working with chocolate. I hope you will like it.
Ingredients for Candy "Chocolate lace"
Step by step instruction of cooking Candy "Chocolate lace"
Take a sheet of A4 (landscape) and a glass draw circles. Sheet stacked in multifora (file).
Put on the middle of each circle stick.
Take the chocolate and melt in the microwave or in a water bath. In theory, the working temperature of dark chocolate should not exceed 32-34,5°C., the working temperature for milk chocolate should not exceed 30-32°C, and for white – 28-30°C. If the chocolate is overheating it can break and crumble.
I melted in the microwave, the smallest of the regime. And every 10 seconds. take out and stir with a spatula, trying not to overheat, the thermometer I have.
Take multiform (file) and put it into a glass, the sharp tip into the glass.
Fill in multifora (file) chocolate.
Take a bag with chocolate and cut the corner.
Now using multiparas (file) as a cooking bag to begin drawing the lace with chocolate. Pre-pour a small portion of chocolate on a stick.
The pattern can be anything: the Daisy, star, rose, and anything you. Apply chocolate should be thicker, because the chocolate lace is very fragile. If desired, sprinkle with confectionery sprinkles.
And now we wait 5-7 minutes before complete solidification of the chocolate. As the chocolate hardens, push up very neatly multifora (file) to the edge of the table and detachable chocolate lace from multifora (file).