Tutorial: How to make plastic chocolate for cake decorations
Processing of the plastic chocolate, plastic chocolate flowers, plastic chocolate roses, how to obtain plastic chocolate by means of the cutter technique.
One of the new techniques in chocolate today is the use of the cutter in all the pastry shops for various preparations.
Using the cutter tecnique also with chocolate today we can get a differentproduct that is elastic and malleable instead of rigid.
The processed in the cutter, applied on a mould (a flowerlike a rose, a leaf, etc.) will be ready in a much shorter time and softer.
It can be shaped before being used.
The final product will
Decoratewith plastic chocolate, processingplastic chocolate, flowers, plastic chocolate, chocolate plastic roses, how to use plastic chocolate TechnicalCutter One of thenew techniques inchocolatetodayis to use thecutter,tool used in allthe pastriesforvarious preparationsto createdecorationswith chocolateplastic, processingplastic chocolateallows you to createflowerslike rosesplastic chocolate. Using the techniqueof thecutterwiththechocolatetodaywe can get adifferent product thatis moreplasticthan thefluidcrystallized ortemperedchocolate. Thechocolateworked with thecutter,in fact, applied ona mould (a flower like a rose, a leaf,and so on...) will be readyina much shorter timeandbe moresoft, useful to be able tobe shapedbefore being used. The final productwill definitely be moreharmoniousand customizablethroughthis new system.
The useof machinery"Cutter" can be summed upinthree simple steps, asthere are threetransformationsthat will sufferthechocolateonce insertedinside it,whichwill be recognizableonly throughhearing and sight:
1In the first stagefitsthepure chocolateinside the machine(can beindropsorinlarge pieces, it only changes the time it takesto make it usable). This will becomeagraininitiallyirregularandyou will heara bignoisedue to thehard piecesthat break;
2.In the second phasewill feelaslightmorenoisewhich is givenby the factthat the chocolateundergoesanother transformation: fromcropsirregularthe regular one, into little piecesall equal;
3Continuing toturnin the final phase, the chocolate kneading becomes a single, homogeneouscompound, whichwill hit thewall andwillexperience a"rebound" continuous; index thatthe product is readyfor use.
At this point youcan stop the machineand start workingthe chocolate withyour hands, applying it inside the mouldchoosen. For this techniquecan be usedall threetypes ofchocolate, white, milk, dark. You canaddthefat-soluble color powderin chocolatebefore inserting intomachineryfor processingtofurtherdifferentiatethe color.
4Once you have theplastic chocolateyou may wonder: howyou use theplastic chocolate? It's simpleto be used asmodeling clayand insertedinto the mouldby applying a lightpressure.