Chocolate foil snowmen, 24 pieces

Chocolate foil snowmen, 24 pieces

Now it's winter sugar sweet and magically simple. With this wintry chocolate foil you conjure up 24 perfectly made-up chocolate decorations. The snowmen are already made up for Christmas. Now you just have to temper your favorite chocolate coating correctly and off goes the winter chocolate fun. The finished winter chocolate decorations are ideal to decorate your cake, cakes, cupcakes or desserts wonderfully pretty. The foil measures 34 x 26.5 cm and is intended for single use.

The application is quite easy!

First you need to temper your couverture. Chop your couverture for this, if you have bought the couverture as a bar. Then melt a good two-thirds of the couverture over a bain-marie over low heat, stirring constantly, until it reaches a liquid consistency and a nice gloss. Then add the remaining, couverture and dissolve in it while stirring occasionally. Make sure that no water gets into the couverture, as this will cause the chocolate to become crumbly and clump together. The melted mass is cooled and later reheated (called tempering). Want to learn more about tempering? Then visit our BlogThere we explain step by step how to temper chocolate correctly!

Then pour the liquid chocolate mixture into the pre-decorated wells and peel off the excess to create perfect, beautiful chocolate decorations. Use a piping bag for filling. This way you can fill the molds as precisely as possible without spilling much. Place the filled mold in the refrigerator for about 15 minutes. After you have cooled the chocolate, you can turn the foil over so that the cooled chocolate can separate from the foil. If the decorations do not come out of the mold after cooling, it may be that you should put them in the refrigerator a little longer or that the chocolate / couverture used was not tempered properly.
The finished winter chocolate decorations are ideal to redecorate your cake, cake, cupcakes or desserts wonderfully pretty. So you have a perfect chocolate decoration for your Christmas dinner.
You can use any type of couverture with these ramekins. The opacity of the colored cocoa butter is strong enough that the couverture will not smear or fade it. If you want to enhance the plain side, you can sprinkle crispy pearls, dried fruit, pop sugar or chocolate sprinkles over the couverture while it's still soft. This is how you add that Christmas magic to your homemade chocolate pieces. The foil is 34 x 26.5 cm and we recommend not to reuse the foil, because the foil is thin and flexible and after the first use the pre-made-up color is no longer present.

Temper chocolate correctly

In our blog post "Tempering couverture correctly: Here's how!" you'll find lots of helpful information about tempering white, dark and milk couverture. Are you really pissed off and want to know what a properly tempered chocolate looks like and how to avoid mistakes? Then visit us at the Couverture tempering course in Zurich Adliswil. In 4 hours we make you a hobby chocolatier. We are looking forward to your visit!

Ingredients

BASIS FOR LUMINOUS COLORS: cocoa butter, anhydrous vegetable fat hydrogenated fat

BASIS FOR DARK COLORS: Dark chocolate: sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin, natural vanilla flavor and aroma, vegetable anhydrous hydrogenated fat.

BASIS FOR CLEAR COLORS: White chocolate (sugar, cocoa butter, skimmed milk powder, anhydrous milk fat, emulsifier: soy lecithin, natural vanilla flavor, and flavors), vegetable anhydrous hydrogenated fat.

GOLD: E-555, E-171, E-172
SILVER: E-555, E-171
RUBY: E-555, E-172
BRONZE: E-555, E-172
COPPER: E-555, E-172
BRIGHT RED: E101, E100
BRIGHT ORANGE: E101, E100
WHITE: E-171
GOLD: E-101, E171
ORANGE: E-101, E-171, E120
RED : E-101, E-171, E-120
LIGHT PINK: E171, E120
DARK PINK: E171, E120, E101
GREEN: E-171, E-101, E-133
LIGHT BLUE: E133, E171
IVORY: E-171, E-101
BLACK : E-172, E-171
LIGHT BROWN : E-171, E-101, E-120
DARK BROWN : E-171, E-172