I think that water lilies or chocolate slikkepinde is a really good way to use his leftover melted chocolate on.
When you have coated confections he ends up as often with, that there is something melted chocolate in excess, I often use it to fix chocolate slikkepinde by, But today I thought it was natural to make a sort of water lilies to julekonfekten.
You can decorate them with whatever you want, Sprinkle, vermicelli or nuts. I've made dark chocolate with almonds and light chocolate with licorice vermicelli.
You CAN also save and reuse the chocolate residues, and use them the next time you need to use melted chocolate, but just remember that the saved chocolate is the first one heats up (and not the one added), see at the bottom of the page how to chocolate tempererer for the perfect glossy chocolate.
RECIPE – Water lilies
INGREDIENTS
Melted chocolate, light, dark or white
Nuts, almonds or walnuts
Sprinkle/vermicelli for garnish, I've been using freeze dried licorice powder and small chocolate balls
APPROACH
- On baking paper or silikoneark a little chocolate is poured out in a circle/flat BLOB
- Garnish sprinkled on
- Let it solidify on the sheet
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C crystalizes it so)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
CHOCOLATE TEMPERING – Light Chocolate
- Warm half the chocolate over the water bath for 45 °C
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 29-30 °C , get the temperature of 32 ° You have to start over again
CHOCOLATE TEMPERING – White Chocolate
- Warm half the chocolate over the water bath for 40-45 °C
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 27 °C
- Pour/set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 28-29 °C , get the temperature of 31 ° You have to start over again
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and (K) for Cake, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm.