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Nicola01	cooking question	Lead	[-]
Posts: 1830 (20/12/2007 16:29:16) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Tags : None Hi all Just wondering if anyone can help, we are making homemade sweets and chocolates to give for christmas presents and we are going to have to make them either today or tomorrow so we have time to give them before chirstmas day, my question is about the sweets coated in chocolate, how long will they keep, i know sometimes chocolate can go white is there a way to prevent this happening, i hope there is an cookery minded person who can help, as you can probably tell im no cook Thank you Nicxx
JACQUI Q		#1	[-]
Posts: 12120 (20/12/2007 16:47:34) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	neither am I, but not very long.............................................if you invite us all round!! Jacqui xx
Deborah		#2	[-]
Posts: 81 (20/12/2007 16:54:07) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Apparently the chocolate goes white if it is heated too quickly - the fat separates and can be seen on the surface. To melt the chocolate, use a bain marie (bowl over hot water, with chocolate in the bowl) but make sure that no water splashes into the chocolate. The water should not be boiling, just a gentle warmth. Shelf life of home made confectionery - does it need one? They're usually eaten before they set!!! Hope this helps, Deb
Grumpy Old Jo		#3	[-]
Posts: 1199 (20/12/2007 16:57:57) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	If you use best quality chocolate - high percentage cocoa solids - it will keep well. I use fresh cream in some fillings so always store them in the fridge. If you already have your chocolate but not sure - come back to me and I'll try to help. Jo
Nicola01		#4	[-]
Posts: 1830 (20/12/2007 16:58:50) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	thanks deb, if they where for me they would all be eaten before they set lol And jacqui yes everyone can come round if you are all willing to brave my cooking lol Nicxx
Sheila W		#5	[-]
Posts: 9805 (20/12/2007 17:00:34) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Wouldn't be a problem in our house. I'm available if you need someone to taste them. Sheila W.
Nicola01		#6	[-]
Posts: 1830 (20/12/2007 17:01:30) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	Hi jo, it is good quality chocolate i think its about 70% coco solids we are covering marzipan (sp??) and cherrys and i was thinging of making little solid chocolates flavoured with orange and papermine oil Nicxx
Grumpy Old Jo		#7	[-]
Posts: 1199 (20/12/2007 17:03:23) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	As Deborah says, take care with the heating and you should be fine. any left give me a shout and I'll tidy up for you!
Roseame		#8	[-]
Posts: 1021 (20/12/2007 17:05:05) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	can I lick the spoon?
Nicola01		#9	[-]
Posts: 1830 (20/12/2007 17:09:47) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	by the end of tommorw im sure there will be some to go around, oh and if you hear somone turing the air blue its most likley me lol wish mw luck Nicxx
Arlene	Homemade sweets	#10	[-]
Posts: 123 (20/12/2007 17:50:24) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	I've made marzipan fruits and chocs for the past 30 yrs.At the moment I use cheapo chocolate.. Tesco's economy range 25p a bar.Just carefully melt it in the micro wave or basin over hot water, and pour into moulds if you have them, having first put the fillng in. I make marzipan oranges by colouring the marzipan, rolling it with the palm of my hand down the grater to get the 'dimples' and put a clove in the top.Apples are coloured green with rosy cheeks painted on them, From natural marz. shape pears and colour with brown colouring with a paint brush. But the easiest is work cherries, nuts,sultanas or what you will into the marzipan, roll it into a long sausage, then cut into about 4" lengths and dip in basin of melted choc.Place on greasproof to dry then cut into slices and place in mini papercases. I save and scrounge smallish choc boxes for this, if the box is too big it loks a bit cheap, as marzipan is always sold in smallboxes. It all keeps some considerable time as long as it's not too hot or cold from the fridge.. I started this so many years ago and n ow peeps expect it every Christmas along with cheese straws. Arlene
Beas Nanny		#11	[-]
Posts: 6193 (20/12/2007 18:45:03) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts Report Post	If you heat the chocolate gently (don't overcook it) probably best to do it over hot water. Secret - heat hot water in a saucepan but don't boil - remove from heat and then put bowl of chocolate on saucepan. this way you won't get any steam in the chocolate. As soon as steam touches the choc it will start to thicken so very important. If your are pouring chocolate into moulds - make sure you wipe the bottom of the bowl so no water drips. Chocolate normally only goes white when it is overheated - or is in a hot place for a long time - like a vending machine on a railway station (not that you get those often these days). Dark chocolate will melt quicker than milk chocolate, and white chocolate takes a very long time to melt. If you are using plastic chocolate cases - coat the bottom and sides first, (easiest way to do this is probably fill shape and then tip upside down over bowl to empty excess out. pop in fridge to set, then put in filling, then top off with more chocolate and put back in fridge. IMPORTANT: Make sure moulds being used are clean and grease free - give them a polish with cotton wool before making the chocolates. this will ensure a nice shine on chocolates. shelf life of the chocolate should be about the same as the chocolate you are making it from (note don't use chocolate bars (ie branded ones that you buy in sweet shops) use Cooking chocolate - cheap is ok - but not such a good taste as specialist cooking chocolate. finished chocolates will never be quite as "shiny" as bought chocolates as they are dipped in confectioner's glaze. If you want any help or have a query - feel free to message me. Have demonstrated/taught making chocolates for last 20 odd years. The only time you have to worry is if you are making truffles with cream - they should then be kept in fridge. Hope this helps Mags

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