How to Mint Chocolate at home?

What you need:

100 g Dark chocolate
100 g milk chocolate
4-5 drops Mint. essence oil, on the basis of
Plastic spatula for tempering chocolate
Some chocolate mould (make sure that the forms are clean and dry. You can use the leaf-shaped forms to more attractive Mint Chocolate)
Chocolate wrapping paper

Method:

• Roughly cut off both chocolate and place them in a clean and dry container. Place this ship in a pan with water (about 1/3 with water). Does not apply to the ship. Heat it on very low flame. It is the "double boiling" technique used for melting chocolate. Double cooking chocolate, when it's running a consistency check.

• Remove from the heat and carefully pull the vessel out of the water. Now chocolate must be cooled to room temperature. We don't want in the room temperature, the temperature at which chocolate would be neither cool nor warm. This process is known as the "tempering chocolate. Add essence and temper the chocolate. You need to stir the chocolate from left to right and from right to left using the spatula. Tempering is not only the ideal way to cool chocolate but also richer chocolate. Could plunge his finger to check and see if it has cooled.

• Now chocolate quickly poured into a cavity forms. It would be appropriate to use a spoon. (You must be a little fast, because the molten chocolate will soon harden). Gently each mould 2-3 times to remove any air bubbles. Clean up all the excess chocolate around the cavity forms.

• Keep these forms in the refrigerator for about 25-30 minutes.

• Remove from refrigerator and keep them for 5 minutes. in the freezer.

• Again, remove them from the freezer and store them in the fridge for 5 more minutes.

• Invert each mould on a clean, dry surface and gently. The pieces to fall off of their own.

• Now you can wrap each piece of chocolate.

• Trade in an airtight container in a cool, dry place at 15 ° c

In the same way as vanilla Orange flavoured with chocolate or coffee, you can also use these essences rather than Mint essence. It's best if the chocolate is enjoyed at room temperature of 18-20 degrees c. If someone likes dark, bitter chocolate, add that more dark compound for example. Could you take the 125 or 150 g Dark chocolate, 100 g milk chocolate above the recipe, according to how much you want chocolates be bitter.

Instead of these plain chocolate can be rich and delicious by adding the nuts of your choice. Could roast some nuts (almonds, cashews, etc.), and roughly into them and add them after the tempering stage. Easily mix with a spoon and pour into the form, so you can see that a few pieces of nuts in each spoon, that you poured into a cavity forms.

Also Marie biscuits or wafer biscuits could add to the chocolate tempering phase. Delete each biscuit gently and place them on paper a little bit of butter, and store it in the refrigerator for about 15 minutes. Wrap each paper into chocolate and separated from the paper. Sušenkovou delicious chocolate. Chocolate making is on experimentation according to your taste. If something new, it may be your own discovery.

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