| WRINKLED WAS NOT ONE OF THE THINGS I WANTED TO BE WHEN GREW UP!! |
| Helpful Tipso |
| Definition of Chocolate |
From time to time questions arise regarding "White Chocolate" and the candy we
use in the candy molds. What is it and how is it different from the "real" chocolate?
Technically and legally there is no such product as "White Chocolate" (or green
chocolate, pink, etc.) In order to be called "Chocolate" the coating must meet
certain standards of identity. For example, Milk Chocolate must contain at least
10% chocolate liquor (the liquid form of ground and pressed cocoa beans), not less
than 12% milk solids and not less than 3.66% milk fat. The liquor, which is dark
brown in color, obviously imparts the "chocolate" look to the coating and therefore,
"White Chocolate" cannot exist.
White is commonly referred to as "White Chocolate" and is more than likely a
product made of sugar, non-fat milk, butterfat, hydrogenated palm oil, lecithin (an
emulsifier), vanillin (and other artificial flavors), and a vegetable oil as the base.
Further, Sweet Chocolate (the dark coating) must contain at least 15% liquor and
not more than 12% milk solids, and Bittersweet Chocolate must have at least 35%
liquor with not more than 12% milk solids.
Under the current standards of identity, Cocoa Lite, Cocoa Dark, Westchester,
Eastchester (or similar competitive products) may not legally be called "Chocolate".
The proper term for these products are "Milk Chocolate Flavored" coating and/or
"Dark Chocolate Flavored" coating.
"Confectionery coating" may be melted and poured as is.
"Chocolate" must be tempered when melted, otherwise, it won't "set"
properly.
use in the candy molds. What is it and how is it different from the "real" chocolate?
Technically and legally there is no such product as "White Chocolate" (or green
chocolate, pink, etc.) In order to be called "Chocolate" the coating must meet
certain standards of identity. For example, Milk Chocolate must contain at least
10% chocolate liquor (the liquid form of ground and pressed cocoa beans), not less
than 12% milk solids and not less than 3.66% milk fat. The liquor, which is dark
brown in color, obviously imparts the "chocolate" look to the coating and therefore,
"White Chocolate" cannot exist.
White is commonly referred to as "White Chocolate" and is more than likely a
product made of sugar, non-fat milk, butterfat, hydrogenated palm oil, lecithin (an
emulsifier), vanillin (and other artificial flavors), and a vegetable oil as the base.
Further, Sweet Chocolate (the dark coating) must contain at least 15% liquor and
not more than 12% milk solids, and Bittersweet Chocolate must have at least 35%
liquor with not more than 12% milk solids.
Under the current standards of identity, Cocoa Lite, Cocoa Dark, Westchester,
Eastchester (or similar competitive products) may not legally be called "Chocolate".
The proper term for these products are "Milk Chocolate Flavored" coating and/or
"Dark Chocolate Flavored" coating.
"Confectionery coating" may be melted and poured as is.
"Chocolate" must be tempered when melted, otherwise, it won't "set"
properly.
| PARAFFIN WAX |
PARAFFIN WAX IS NOT A FOOD PRODUCT AND TO
MERCHANDISE IT AS SUCH IS ILLEGAL!
The U.S. Food and Drug Administration has not approved of paraffin as a food
additive, and it should not be used for human consumption.
Paraffin is the name given to a waxy by-product of crude oil extraction. It
irritates the skin and intestinal tract lining. It cannot be absorbed by the
intestines and has the potential for causing diarrhea or intestinal blockage.
Paraffin is highly flammable, and because of this, must be handled with extreme
care. It can cause flash fires if handled carelessly.
MERCHANDISE IT AS SUCH IS ILLEGAL!
The U.S. Food and Drug Administration has not approved of paraffin as a food
additive, and it should not be used for human consumption.
Paraffin is the name given to a waxy by-product of crude oil extraction. It
irritates the skin and intestinal tract lining. It cannot be absorbed by the
intestines and has the potential for causing diarrhea or intestinal blockage.
Paraffin is highly flammable, and because of this, must be handled with extreme
care. It can cause flash fires if handled carelessly.
| BAKING HINTS |
- Paint the inside of your dessert shells with melted summer coating and let harden before filling, shells won't get soggy. This
also helps in gingerbread houses. Paint their insides before putting them together.
- The longer you leave the baked cake in it's pan, the more it shrinks.
- You can avoid having the center of your cake undercooked when baking in 3 or 4 inch deep pans (especially 12" in diameter or
larger). Cut the top and bottom off of a fruit can (like pineapple, for example), remove the paper label, grease and flour the inside
and outside of the can and set it in the middle of your pan right after you put in the batter-then bake (MAKE SURE THE CAN IS
TALLER THAN YOUR CAKE PAN). Immediately after baking, twist can and remove from cake. Push cake from inside the can
back into the hole in the main body of the cake. (because the cake is warm, it will attach itself.)
- If icing is too stiff it won't adhere satisfactorily to your cake. This is especially true of your "stars".
- If you don't have "pan grease" at hand, flour the greased pans with some dry cake mix.
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| COMMON BAKING PROBLEMS |
If your cakes show indications of under-baking, try raising the oven setting about 25 degrees. If the problem appears to be over-baking,
lower the oven setting about 25 degrees.
If you continue to have difficulty, HAVE YOUR OVEN CHECKED FOR ACCURACY. Call your local gas or electric company, or a range
service person. Or, you can test it yourself with an oven thermometer. Simply place the thermometer inside the oven for about 20-30
minutes. After this time, check the thermometer to see if it registers the same as the oven regulator setting. If it isn't exactly right, have
the oven professionally adjusted.
Specific baking problems and probably causes are listed below. Problems associated with inaccurate oven temperatures are indicatd
by an asterisk (*).
CAKE DID NOT RISE
CAKE FELL OR DIPPED / WAS SOGGY, COMPACT, OR HEAVY
CAKE RUNS OVER PAN
CAKE STICKS TO PAN / DIFFICULT TO REMOVE
lower the oven setting about 25 degrees.
If you continue to have difficulty, HAVE YOUR OVEN CHECKED FOR ACCURACY. Call your local gas or electric company, or a range
service person. Or, you can test it yourself with an oven thermometer. Simply place the thermometer inside the oven for about 20-30
minutes. After this time, check the thermometer to see if it registers the same as the oven regulator setting. If it isn't exactly right, have
the oven professionally adjusted.
Specific baking problems and probably causes are listed below. Problems associated with inaccurate oven temperatures are indicatd
by an asterisk (*).
CAKE DID NOT RISE
- Pans too large
- *Oven temperature too low - under-baking
- Under-beating batter
- Added too much liquid
- Didn't use cold water/cold eggs during hot weather
CAKE FELL OR DIPPED / WAS SOGGY, COMPACT, OR HEAVY
- *Oven running too cool - under baking
- Cake removed from oven before completely baked
- Too much liquid/eggs too large
- Extra ingredients added to the batter (follow package directions or use Duncan Hines kitchen-tested recipe variations)
- Excessive over-beating
- Used pans that were too deep, eg. 3" or 4" deep
- Didn't use cold water/cold eggs during hot weather
CAKE RUNS OVER PAN
- *Oven temperature too low
- Pans too small
- Batter unevenly divided between pans or cupcake tins. Fill pans about 1/2 full.
- Too much liquid
- Oven racks not level
- Pans not placed in center of oven
CAKE STICKS TO PAN / DIFFICULT TO REMOVE
- Pans not greased heavily enough
- Cooled improper length of time (Before 10 minutes cake is still warm and tender and breaks easily. After 20 minutes the
shortening begins to harden and can "glue" the cake to the pan.) - Cake not loosened with knife or spatula before removal.
| CLASSES |
| Cake Class start dates Tuesday OR Wednesday March 9 OR 10, 2010 (if classes do not fill, they will be combined into 1 class) Class is for six (6) weeks (1 night per week) from 7 p.m.- 9 p.m. The cost is $45.00. Call to reserve your spot. Class must be paid in full one week prior to class start - first come, first serve. Class is limited to 10 people. CANDY CLASS WILL START SUNDAY, FEBRUARY 7 AT 3 P.M. CLASS IS FREE (only pay for materials used) SIGN UP NOW, CLASSES FILL FAST! Learn melting, painting, dipping, & clusters, filled chocolates, chocolate covered cherries, using ganache, strawberry tree, candy clay, truffles, free form bowls, chocolate bows and more. OPEN SUNDAYS IN FEBRUARY & MARCH NOON UNTIL 3:00 P.M. |
