Chocolate was always and remains one of the most widespread jewelry of confectionery. Thanks to unique properties of chocolate it is possible to make refined jewelry on cakes of it. Especially distinguished such jewelry from white chocolate looks. For their preparation white chocolate is required to be kindled.
It is required to you
- - litas or the microwave oven (depending on the chosen way of melting);
- - tile of quality white chocolate;
- - two pans of different diameter for a water bath;
- - wooden or plastic spoon or scapula.
Instruction
1. White chocolate differs from habitual to us dark in the fact that doesn't contain cocoa-powder, but in enough has valuable cacao butter in structure and therefore it is suitable in order that when melting to receive high-quality glaze for further use. When melting white chocolate it is necessary to consider that the fats which are contained in powdered milk and cacao butter have various fusion point therefore here it is very important to observe temperature condition and uniformity of melting.
2. With low boards pour water on 3-4 cm into a pan and put on a torch. Put the chocolate bar broken on small pieces in the net and absolutely dry capacity of smaller diameter. At need it is possible to melt more chocolate, but try not to melt at the same time more than 250 g.
3. Bring water almost to the boil, but you don't boil. Lower temperature and carefully place the container with chocolate in a pan with water. Watch that at all moisture didn't get in this capacity, white chocolate is very sensitive to water! Carefully stir slowly weight for uniform distribution of temperature. As soon as all pieces of chocolate are dissolved, capacity with a weight can be taken out from water and to use in a few minutes for further preparation of desserts or jewelry.