Eat your face! -need help with chocolate experiment!

[Jason]

Ven, I have a question...

Why the bloody hell do we have to take all these precautions and know all these things about melting chocolate? I mean seriously, hundreds of times, I've just got a bar of chocolate (Or two.. or three, lol), unwrapped 'em, put 'em in a glass bowl, and microwave them for like 30seconds - 1minute, then took it out, and ate it like that (Well, stirred it to make it smoother),

But does it really make such a noticable difference if we don't listen to your wisdom?

Typl0x :biggrin:

 

[Venetia]

he's not trying to heat up chocolate and eat it, he's trying to rework chocolate into molds. that requires finesse if you want to do it right.

and yeah, it makes a huge difference, in taste, presentation, and consistency, if you do it right.

like ok as an example, when your tv starts going fuzzy on reception you can:
a.) hit it with your foot and sometimes it gets a little better for a bit
or
b.) learn about television repair and actually FIX the problem.
one is easier than the other but the more difficult one gets better results~~~~

if someone wants to learn how to cook then why would i teach them improper methods to half-ass everything? you get better results from actually doing things the right way.

 

[Ludichris1]

HALELUjaH I finally got the pictures!!! *ahem* here they are:

LOL sorry for the LARGE pictures.
for those two I used the Hershey's Chocolate Chips. TOTALLY not the right type. Of the one I bought, the Swirled one's were actually the best. It tasted like real good chocolate, it tasted so good you could sell it to people and they would think its from Hershey's or Dove or something!
I think I will try just semi-sweet without the premier white next time.

 

[dadevvtsvre]

I think they turned out really well! Looks really tasty :D

 

[Venetia]

Hey look at that! Very cute. Nice job :3

 

[Ludichris1]

Thanks bunches! :biggrin:

 

[Ludichris1]

NOTE TO SELF: Do NOT puncture the chocolate shell with large kitchen knife. Tip will bend and break off. Smaller, serrated kitchen knives work better for cutting back and forth.


Does anyone have a good idea to cutting up chocolate? It's so hard to cut up into four pieces lol. That choco shell is a real hard-head. :dead:

 

[Venetia]

heat up a pan of boiling water, and use a non-serrated chef's knife. dip the knife in the boiling water for a minute and use that to cut (the hot knife should slip through the chocolate better. be sure to use an oven mit for the hand touching the blade. put the blade back into the boiling water between cuts to keep it hot). Be sure to only use one stroke per cut. Place the blade parallel to the cutting board with the blade spanning the entire area of the chocolate, and press down firmly.

serrated blades will fuck up the shape :O