The Maya Kitchen turned into a chocolate factory recently when choco expert Roxanne Arcilla showed students the tricks and secrets of creating chocolate masterpieces. The hands-on class had students doing their own, choco flakes, chocolate dipped caramel apples and strawberry, chocolate moulded flowers, ganache-filled chocolate molds and choco crunchies and toffee crunch.
Here are the some recipes for your favorite chocolate creations.
How to Make Modeling Chocolate
250grams. dark chocolate
100 grams corn syrup
Glass or metal mixing bowl
Melt the chocolate over a double boiler. To create a double boiler, fill the saucepan with water, bring it to a boil, turn off the heat, and rest the bowl on the inside rim of the saucepan, just above the height of the water. This ensures the chocolate does not get overheated.
Cool the melted chocolate until it feels cool, Heat the corn syrup until it just starts to boil.
Add the heated corn syrup to the melted chocolate and mix with a rubber spatula until it forms a smooth paste.
Wrap the mixture in plastic wrap and refrigerate.
Allow the modeling chocolate to firm and chill all the way through.
Remove the modeling chocolate from the refrigerator and knead until it becomes soft and pliable. Mold into your preferred shape and design.
Shape remaining chocolate into logs for easy storage. Store wrapped and refrigerated.
CHOCOLATE COATED APPLES
Dark/white chocolate, melted
Rice crispies, mini colored marshmallows, chopped nuts, multi colored candy sprinkles
To melt chocolate or confectionery coating:
In the microwave: This is a very easy way to melt chocolate: place it in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it’s completely melted.
In a slow cooker: A slow cooker, set on low heat, is perfect for melting chocolate and keeping it at just the right temperature while you work. All you need to do is stir it occasionally and keep an eye on it to make sure it’s not getting too hot. If it does get too hot, turn off the slow cooker, remove the insert, and stir in a couple of pieces of unmelted chocolate to cool it down quickly.
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