lollipop Archive - BUGInamnam https://buginamnam.com/en/tag/slikkepind/ - Food, Design & Travel Inspiration Mon, 28 Jan 2019 10:38:22 +0000 en hourly 1 https://wordpress.org/?v=7.1.4 https://buginamnam.com/wp-content/uploads/2019/11/cropped-forsidenP-32x32.png lollipop Archive - BUGInamnam https://buginamnam.com/en/tag/slikkepind/ 32 32 172743855 Chocolate lollipops https://buginamnam.com/en/chokoladeslikkepinde/?utm_source=rss&utm_medium=rss&utm_campaign=chokoladeslikkepinde https://buginamnam.com/en/chokoladeslikkepinde/#comments Fri, 26 Jun 2015 11:23:11 +0000 http://buginamnam.com/?p=804-en Easy and fun way to use chocolate residues If you bake, make cream puffs, chocolates mm so you have probably often a small leftover melted chocolate back. I always make chocolate lollipops of the remains, and sometimes sprinkles we different things on your choice. My boy who (Fortunately,) do not eat ordinary lollipops love them. Have you no residues can also quickly melt the chocolate to make them. Lollipops-sticks can be purchased in different cake shops. The two stores I use on the net have them, it is Bagetid.dk and K for Cake. You can also buy moulds for lollipops with many different fun, wacky and weird shapes :). Bagetid.dk also the chokoladesmeltere I use, the smart thing about them is that they have a bowl with a lid, så man også kan gemme... Read more

Indlægget Chocolate lollipops blev vist første gang den BUGInamnam.

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Easy and fun way to use chocolate residues

If you bake, make cream puffs, chocolates mm so you have probably often a small leftover melted chocolate back. I always make chocolate lollipops of the remains, and sometimes sprinkles we different things on your choice. My boy who (Fortunately,) do not eat ordinary lollipops love them. Har man ingen rester kan man jo også hurtigt smelte chokolade til at lave dem.

Lollipops-sticks can be purchased in different cake shops. The two stores I use on the net have them, It is Bagetid.dk and (K) for Cake. You can also buy moulds for lollipops with many different fun, wacky and weird shapes :). Bagetid.dk also the chokoladesmeltere I use, the smart thing about them is that they have a bowl with a lid, so you can also save the chocolate leftovers in the fridge for next time, and you can buy multiple bowls. I use them also on the way, that I first tempererer over a water bath, but use metal dish from chocolate smelter, til sidst sætter jeg den så i smelteren for at holde konstant temperatur.

If licking the sticks should look nice and shiny then tempering of chocolate is important, otherwise it will be white when it is cooler. If you just want to make a little fun with her children so I will just melt the chocolate and make them instantly. Men du kan se om chokolade temperering i opskriften.

lækre chokoladesmeltere

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RECIPE – Chocolate lollipops

INGREDIENTS

Chocolates
Lollipops sticks
Miscellaneous vermicelli/decorations

APPROACH

  • Melt chocolate over hot water bath or in chocolate melts
  • Use silicone backing or wax paper
  • Put the pegs distributed on the sheet
  • Pour the chocolate over the stick in the desired form
  • Scroll if necessary the stick gently around so that it also for chocolate on the underside
  • Sprinkle with assorted vermicelli
  • Tag of the sheet when the chocolate has hardened

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

Indlægget Chocolate lollipops blev vist første gang den BUGInamnam.

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