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CONTENTS

1. _____________________________01 Introduction 2. Work Environment and Equipmen


t ______02 3. Preparation of Chocolate _________________03 4. Easter Eggs ______
__________________08 5. Packing Eggs ____________________10 6. Special Recipes E
gg _______________12 7. Solid Chocolates _______________________15 8. Candy Fill
ed ____________________16 9. Candy Marshland _____________________18 10. Candy E
speciais_____________________20 11. Packing of Candy _______________21 12. Truff
les _______________________________22 13. Lollipops ____________________________
__24 14. Alfajor Bread and Honey ____________________26 15. Arrangements and top
iary with Candy ________28 16. List of Suppliers _______________36
1. INTRODUCTION
You have heard that chocolate can soothe a heart that suffers from the evils of
love? Well, this delicious temptation has many qualities. It is said until the c
hocolate was part of the emergency rations of soldiers in World War II. What swe
et energy source, is not it? Energetic, exciting and soothing - for sweethearts
... Whatever your property, something (almost) everyone agrees: it is sooooo yum
my! A major advantage of modeling chocolate is that it is 100% profitable, earni
ng 100% profit! That's right. With chocolate there's no loss. An egg imperfect,
burrs, rasps, which hardened in the bowl ... everything can be melted again, but
for this to be possible, the chocolate coating should be of excellent quality,
melting, cooling and tempering, adequate, and the whole process of manipulation
done in perfect conditions of hygiene. Before you start handling, remember that
chocolate does not mix with heat or moisture. The ideal room temperature is cool
to cold and dry, but ventilated. But the material must be clean, dry thoroughly
and - very important - if the production is intended for sale, get used to usin
g the cap or hair net, apron and disposable gloves while working. These faciliti
es will avoid any contamination and the consequent deterioration of the product.
Offer a final product quality is the first step to sales success. It is to go f
orward in the evolving work, learning to solve small problems that can appear in
the path.
Good luck!
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2. WORKPLACE AND EQUIPMENT
The ambient temperature should be between 22 and 25. In winter warm up the room
with heater or furnace on. In summer you can use fans or air circulators facing
the wall to cool the environment. Do not allow air currents which will be manipu
lated chocolate. Chocolate should never be taken to the freezer. So that it hard
ens in time after preparation, the refrigerator should keep the temperature betw
een 7 and 10. Never line the shelves of the refrigerator to avoid hindering the
movement of air. To work with some chocolate materials are required: Derretedeir
a, pan-bath or microwave Stone marble or granite, or a plate of stainless steel
bowls glass knife table saw and spatulas, spoons and ladle thermometer culinary
Garfinhos for bathing Forms for eggs and butter bonbons Paper Paper Lead and oth
er materials for packaging.
Something important about the ways: they should always be clean and dry for use.
No need to wash them after each use. You can only spend a part of cooking dried
after removing the excess with a spatula. If it is very difficult to clean, you
can place the order over the steam of boiling water and then pass the paper. Af
ter 80-10 times of use, you should wash them with warm water and mild detergent.
Once they dry, wipe with a wet paper cooking with alcohol and then another dry
to remove any moisture.
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3. PREPARATION OF CHOCOLATE
The biggest enemy of chocolate is water, once the site of manipulation must be c
lean and dry. Cut the chocolate into small pieces with a knife on a table saw cl
ean and dry. Tip: To get dark chocolate, using 2 pieces of milk chocolate for a
piece of dark chocolate.
To melt up to 1 kg of chocolate, you can use the water bath or microwave. Over 2
.5 kilograms at a time, it is best to use an electric derretedeira. If using der
retedeira, place about 3 fingers of water to cover the resistance and turn it in
to 70. When it reaches this temperature, place the chocolate in the bowl itself
(not the chocolate needs to be chopped so small as to melt in water bath), put i
t in derretedeira and lower the temperature to 30 º. She always keep the chocolate
at this temperature.
To melt the chocolate in a bain-marie€place in pan of water low enough to get thre
e fingers away from the cooker top.
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Let the water boil. When this happens, place the chocolate in the pot up and put
it on top of another with the fire still attached. Then lower the heat, count t
o three and off the fire.
Stir chocolate (without knocking) with a spatula and do not cover the pan. Bring
both pots to the workplace. If water or cool the chocolate begins to harden, ju
st take the pot of water to the fire. If you need to melt more chocolate, just a
dd the new chocolate in top of each other and light the fire as the 1st procedur
e.
If leftover chocolate into the pan, let cool to harden and cover the pan to save
. At the time of reuse that chocolate, melt the 1 st procedure as putting new ch
ocolate on top. Note: To melt white chocolate, when the water boils off the heat
, place the pan with the chocolate and stir without knocking. When we use the mi
crowave in the melting, the chocolate is free of the danger of water vapor. Howe
ver, if heated too much it will stain after molding. The chocolate may not leave
completely melted the microwave because it means he has passed the point of tem
perature bearable.
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Overall, 4.5 minutes is enough to melt 1 kg of chocolate. However, this time may
vary depending on the model of the furnace, its power and the oscillation of el
ectric current. For the microwave, you can chop the chocolate into large pieces.
Enter the time respecting the amount to be melted. Half the time, open the micr
owave and stir the chocolate so it melts evenly. When the time has expired, remo
ve and stir until complete melting. If some pelotinhas persist, return to microw
ave for a few seconds, just to complete the melting.
The table below gives an idea of the average time of melting.
WEIGHT (GRAMS) 100 g 200 g 300 g 400 g 500 g 600 g 700 g 800 g 900 g 1000 g
AVERAGE TIME IN POWER 1 minutes and 40 seconds 1 minutes 50 seconds 2 minutes an
d 20 seconds and 2 minutes and 40 seconds 2 minutes and 45 seconds 3 minutes and
05 March 2 minutes and 25 seconds 3 minutes and 40 seconds 4 minutes and 20 Apr
il 2 minutes and 35 seconds
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The temperature of the chocolate should always be checked in the palm or back of
the hand or below the lips, according to the location that the person has more
sensitivity. You can also use a candy thermometer to facilitate. Regardless of t
he method used to melt the chocolate, the important thing is that it must be hea
ted up to up to 42 and then cooled to between 28 and 30, which is the ideal temp
erature to be molded.
To cool the chocolate, you can use the method of "shock" on the blackboard or us
e another bowl and cool water. In the method of shock, put a little chocolate on
the stone (or steel), smoothing with spatula gently spread on the stone to diss
olve any chocolate chips that have not melted completely, then pull with the spa
tula to one side and then to the other until trying the chocolate is completely
cold.
You can also chill the chocolate replacing it in the bowl which was melted into
a refractory clean, dry and place it over a bowl with a little cold water. Stir
the chocolate until it cools. Take great care that water does not come into cont
act with the chocolate.
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Tip: Leaving the temperature drops a little more (25) and then raising it to the
point of tempering (29). The result is an egg surface with an impeccable and ex
traordinary brightness. After this process the chocolate is ready to be used for
various purposes described below. If the chocolate begins to harden, you can us
e two procedures, put more hot chocolate over this and repeat the process of coo
ling or collapse it to the pan or bowl, mix it in hot chocolate and repeat the c
ooling process. If for some reason dropped water over the chocolate, cut the pie
ce reached, weighed, cut the same amount of virgin chocolate, mix them and put t
hem back in the pot.
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4. EASTER EGGS
Each size of egg shell takes a certain amount of layers of chocolate, the follow
ing: weight 50 gr. 100 gr. 200-350 gr. 500-750 gr. 1 kg. layers 3 4 5 6 7A8
With the chocolate has cooled, put a bit of him in every part of the form (for s
maller eggs 500 gr. Form has more than one cavity) and spread with a spoon or br
ush, or roll your way to spread the chocolate.
Putt on the table to get the air bubbles. Refrigerate 1-2 minutes.
After that time out of the refrigerator and repeat the same procedure for the re
maining layers.€In the last layer sprinkle a little more chocolate on the edges of
the form.
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Remove the excess with a spatula, forming the edges of the egg. Refrigerate caps
ized on a foil. Always respect the maximum refrigerator that is 20 minutes.
For example, an egg 350 gr. takes five layers. Each layer is he one minutes in t
he refrigerator, so that when we do the last layer he was in the refrigerator fo
r 4 minutes and will only get 16 minutes (at most) 20 minutes to complete. After
that time take the form of the fridge and watch the background. The bark must b
e completely detached from the bottom.
If not, the most likely cause is that the chocolate was not cool enough to be ma
nipulated. In this case the shell will be stained and is usually discarded and m
elted chocolate again. To unmold, hitting the form on the stone (clean) without
fully support it, or hit the front holding up the bottom, forming a diagonal.
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Place all the halves on a baking paper and let rest 10-24 hours before wrapping.
It is important to know that it is wrong to put the eggs to dry on top, like on
top of cabinets. The right thing is to put them closer to the floor, because th
e temperature is lower than the top. When handling eggs, the ideal is to use dis
posable gloves to avoid leaving fingerprints on the chocolate. After the break,
the halves should be wrapped in lead to avoid losing the aroma and flavor. After
this package halves can be stored in cardboard boxes lined with waxed paper and
interspersed with the same role for up to eight months. By doing so, the packag
es will only be finalized at the time of sale or delivery of eggs.
5. CARTON OF EGGS
Combine the color of the paper and the types of bonds are some of the secrets of
a pack of good taste. For eggs over worked, use discrete roles, highlighting th
e craftsmanship. As for the kids, prepare packages cheerful and colorful, easy t
o open. To wrap up, support the egg holders themselves (and cups seem to stay wi
thin the box) or small bowls, avoiding direct contact with the hands: the warmth
of the skin can cause the surface of the egg to lose luster. The first package
(as explained above) should be the lead role, which protects the egg odors, mois
ture and light, thus avoiding the loss of flavor and aroma.
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After each half wrapped, fill with sweets also wrapped in paper-lead, put on the
egg holder. Put everything on the sheet was used, which can be paper, cellophan
e, tissue paper. Straighten the ends up, adjusting the folds in half making body
of the egg. To tie, tie a knot with a blind pedado tape leaving both ends of 20
cm. Make a loop or use a ready. Secure the loop by using the tips that were tie
d up loose before.
Once wrapped, store eggs in a cool, dry and mild temperatures. The proximity of
cleaning products, perfumes, paints and other products and strong odor is comple
tely contraindicated, since transmit the odor to the chocolate.
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6. SPECIAL REVENUE OF EGGS
Marbled EGG (600g)
For an egg of 600 g will be used 300 g white chocolate and 200 grams of milk cho
colate. Melted, cooled chocolate and season as previously described. In one form
of 500 g make drawings merged using the two chocolates. Take the refrigerator a
nd then do the remaining layers as taught. The first layer will set the final as
pect of the egg. You can make the other layers just mixing the two chocolates, w
ithout worrying about the drawing. Wanting a more mixed set, put pieces of white
chocolate and milk in two cones of waxed paper, making alternating bands with t
wo chocolates. Choose the design you prefer: risks diagonals, circles, waves, et
c.. Start working with milk chocolate, then fill with wider bands of white choco
late: the final result will be more accurate. For a mixed freer place as spoonfu
ls of milk chocolate, leaving spaces to fill with white chocolate. Then rotate t
he shape by making successive layers until finished chocolate
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EGG Crunchy (850g)
For an egg to 850g will be used 800 g of milk chocolate and ½ cup of flaked rice.
Melted, cooled chocolate and season as previously described. Add the puffed rice
to chocolate and mix well. Divide mixture in half and pour at once into forms o
f 850g (400g for each half). Rotate the shape to that chocolate spread evenly. R
efrigerate for 1 minute and make the turn. Repeat this process until the chocola
te has covered the whole way. Trim the fins with a spatula, forming the edges.€Pla
ce the order overturned in the fridge on the foil until it is opaque (point unmo
lding). Turn out, wrap and let rest in lead role. We can also prepare the crispy
at home: mix in a small saucepan 10 spoons (soup) of sugar and 1 teaspoon (tsp)
butter. Low heat, stirring slowly to caramelize. Add 6 tablespoons (soup) of ca
shew nuts, chopped (may be peanuts, hazelnuts, walnuts), mix well and pour over
a greased marble. Let cool and break with a rolling pin or kitchen mallet. Mix t
he cold after the tempered chocolate. Tip: The crunchy makes the chocolate is th
icker, allowing the molding in a single layer. Be mindful of the drying time: a
few more minutes in the refrigerator will make the chocolate harden and concentr
ate in the central part of the egg, preventing the remainder of the molding.
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EGG IN SHELL Rech (750g)
Will be used for the filling: 150g of milk chocolate, 10 tablespoons (soup) of f
resh cream, 1 teaspoon (tsp) maraschino. Bake in water bath all the ingredients,
stirring until smooth and fluffy. Expect cool and refrigerate for 1 hour, or ev
en acquire a firm consistency. For the egg is used 650g of white chocolate. Melt
ed, cooled chocolate and season as previously described. In one form of 750g, ma
ke two layers (third layer of chocolate on each) white chocolate. With a cooking
brush, spread the filling over the chocolate is dry and then refrigerate for 15
minutes to dry well. Make the last layer with white chocolate over the filling
with the remaining chocolate. Refrigerate capsized in foil for final drying. Aft
er unmold, wrap and let rest in lead role.
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7. SWEETS MASS
With the chocolate has cooled, fill all holes of the form and hit the table to g
et the air bubbles. Wipe off excess chocolate with a spatula. Bring to the refri
gerator for up to 15 minutes of your mouth up. After that time they should be ta
ken off the bottom of the form. Unmold the egg, beating to form diagonally on th
e table.
Place the chocolate on waxed paper and let rest for at least 10 and at most 24 h
ours, before wrapping the lead role. If you want to change the flavor of chocola
te can be added essence of different flavors (mint, cherry, etc.). The chocolate
is still hot (before quench and temper). To this we must add 10 drops of essenc
e for every 100 grams of chocolate or even a tablespoon a drink (rum, brandy, li
queur, etc.).. To make crispy chocolate you can use the "crunchy" prepared (as t
aught in crispy egg) or rice flakes. For the chocolate, mix one tablespoon for e
ach 100 gr. chocolate has cooled. The candy mass lasts eight months and six mont
hs until crispy.
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8. Chocolates filled
To make filled chocolates should be made to the layers as Easter eggs. Always ma
ke two layers. You can put several types of fillings such as: Brigadier, kiss, s
weet milk, drops of liquor, fondant, etc..
The most common filling is based on fondant. These fillings can be made with dri
nks, juice concentrates, essences or jellies. For this, mix to each 100 gr. of f
ondant, a tablespoon of liquor (rum, brandy, liqueur, etc..), or 10 drops of ess
ence or 1 tablespoon of fruit juice concentrate or 1 tablespoon of jelly. Over 1
00 gr. of fondant, beat the mixture into the blender. A good example is filled w
ith sweet cherry which is very popular. To do so, mix the fondant with essence o
f cherry brandy or liqueur cherry brandy and place a cherry in each piece of can
dy. If the filling is just a mixture of fondant (no fruit pieces), put just enou
gh space left over to put the chocolate to cover. Otherwise, put the mixture int
o the middle of the candy, put the piece of fruit and cover with chocolate. If t
he mixture take drinks of any kind, only clean with the spatula over the chocola
te without hitting the form. Otherwise, cover with chocolate, beating to take th
e air and remove excess chocolate. Refrigerate for 13 minutes (already got 2 min
utes to form the shell) and then unmold the candy as simple. In chocolates fille
d with some kind of drink that, after 10 days of preparation, will form a separa
te fondant filling liquid. The fondant-filled chocolates are valid for four mont
hs, the leading condensed milk (Brigadier, fudge, etc.). And the two months lead
ing coconut just 1 month (always use package coconut (dried), never fresh) .
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REVENUE OF FILLINGS
Bonbon Sensation
Mix for 100g of fondant, ½ tablespoon of rum, five drops of essence of cherry and
a drop of aniline coloring. Thus the filling creamy and will not separate.
Bonbon Walnut
Mix 1 can sweetened condensed milk, 1 cup chopped walnuts and 2 tablespoons of m
int liqueur.
Bonbon Sesame
Make a caramel with 1 cup of sugar. Add 1 cup of toasted sesame seeds 1 cup milk
and stir until the caramel dissolves completely. Separately, mix together 1 egg
yolk, 1 tablespoon butter and 1 tablespoon of flour. Lower the heat and add thi
s mixture to the cream of sesame stirring for about 5 minutes. Let cool.
Praline mousse
Melt in a water bath 150g dark chocolate, stirring with a spatula. In mixer, bea
t 3 egg whites and set aside. In another bowl, beat the egg yolks and no stop be
ating, pour the chocolate into yarn. Remove the bowl from mixer and mix lightly
beaten egg whites. Take the mousse in the refrigerator for about four hours, to
stand firm. Due to the composition of the mousse, these chocolates are preserved
only for three days.
Bonbon Apple
Low heat in a medium saucepan, 3 medium apples, peeled and chopped, 3 tablespoon
s sugar and 2 sticks of cinnamon, stirring until the apples cook. Pass the mixtu
re through a sieve to form a puree. Let cool. Because the apple filling is very
wet, these sweets should be served in a period not exceeding two days, not to ch
ange.
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9. SWEETS BANHADO
There are several types of chocolates plated: consistent and fillings that can b
e "rolled" (patterned), fruits, whole or in pieces, cookies, cakes, etc.. After
cooling and temper the chocolate, using garfinho own, dip in chocolate filling u
ntil you get uniform coverage. Remove and take a few pats on the side of the bow
l to drain excess. Place the chocolate on a surface covered with aluminum. You c
an bring in the refrigerator for more or less than 2 minutes. If you decorate wi
th fruit, do so before taking the refrigerator. If you decorate with chocolate,
wait to dry well. Once fully dried, trim the fins and wrap the lead role, or put
in special molds.
REVENUE OF FILLINGS
Bonbon Type Lollo
Start putting 100g seedless raisins soaked in 1 cup of rum and set aside. Mix 1
can of condensed milk, chocolate powder 200g, 400g of milk powder. Stir well unt
il they drop their hands. Open the dough with the roller in the thickness of a f
inger, place the drained raisins and fold. Cut every 10 cm, close the ends and s
oak in chocolate.
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Coco Bonbon
Cook on a can of condensed milk, 100g grated coconut (dry) and four buds. Unglue
Cook until the bottom of the pan. Remove from heat, place 6 drops of almond ext
ract, mix well, let it cool, make small balls through the sugar. Let stand for 2
hours. Then you can bathe in chocolate.
Bonbon Happy End
Bake in water bath, 250g of white chocolate and 6 tablespoons cream, stirring un
til completely melted. Remove from heat and add 1 cup chopped walnuts, ½ cup crush
ed cracker cornstarch and 1 cup (coffee) of mint liqueur. Take
refrigerate for 1 hour to get consistency. Cut two pieces of aluminum foil 30x30
and pour over each half of dough. Roll up like salami and refrigerate for about
3 hours. Then unwrap the salami, cut into slices about 0.5 cm and let stand at
room temperature. Soak each in milk chocolate.
Bonbon Nougat
Cut into small pieces (size of sweet) 3 peanut nougat, almonds and candied fruit
. Soak in milk chocolate.
Bonbon Damascus and Almonds
Soak 1 cup (150g) dried apricots in enough water to cover them. The next day, ta
ke everything to the fire with 3 tablespoons of sugar until it becomes puree. If
you need to pass through a sieve to break up and knead until all filling a well
-connected. Add the almonds, small balls and soak in dark chocolate.
Fruit bathed
You can soak the fruit directly on chocolate, or even involve them in mass of ma
rzipan before bathing.
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10. SPECIAL SWEETS - REVENUE
NeilB OF MINT ICE CREAM
This is a chocolate bonbons. To do this, the shell with two layers. Fill with mi
nt ice cream, cover with chocolate and place in the freezer to harden well. Turn
out and keep in freezer until ready to serve.
NeilB KISS
Joint molded and plated, this sweet home two types of chocolate with the noble t
aste of hazelnuts. In a medium saucepan, place over low heat 1 can of condensed
milk, 1 tablespoon butter and ½ cup hazelnuts (toasted, skinned and chopped), stir
ring to loosen the bottom of the pan. Remove from heat and add 5 tablespoons of
cream. Pour into a buttered plate and set aside. Make chocolate bark (chocolate
milk) with two layers, fill in, cover and refrigerate to harden. Unmold. To deco
rate, take a whole hazelnut and "paste" with a little dark chocolate on top of c
hocolate.€After this, bathe everything (chocolate and hazelnut that was stuck) in
dark chocolate. Place on foil and allow to dry. If the day is hot, light in the
refrigerator to harden.
NeilB CHERRY
Stir well in a medium saucepan, drained 40 maraschino cherries, 1 cup sugar and ½
cup water. Low heat and simmer until it forms a syrup to the weak wire (about 10
minutes). Remove from heat and add rum. Let cool. Make a chocolate shell with t
wo layers of dark chocolate. Fill each chocolate with a cherry and a little syru
p, leaving a little space to the surface, so that the chocolate, to be spread to
form the basis of candy do not mix with the syrup. Refrigerate to harden, unmol
d and wrap in paper lead.
DAN-TOP
This type of candy is full of marshmellow. This product can be done at home, as
he explains the recipe below giving candy to a validity of 15 days, or bought re
ady (preferably brand Marvi) giving candy to the validity of three months.
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Marshmellow: Beat 3 egg whites until firm. Where non-stop beating, slowly add 1
/ 3 cup sugar. Then add a pinch of salt, 1 cup Karo syrup and a few drops of van
illa essence. Whisk until the mixture becomes a firm cream. Book. In shape to th
e shell of chocolate with 2 layers of chocolate, garnish with marshmallow, cover
with a piece of sheet wafer so that the chocolate does not come into contact wi
th the marshmallow, covered with chocolate, beating to make the air clean excess
with spatula and refrigerate to harden. Unmold the chocolates as common.
11. Wrap the SWEETS
After the drying time of chocolates, they need to be wrapped. For this, support
the candy on a flat surface, place the paper and smooth the lead role, "wrinklin
g" it around the candy. With chocolate upside down, fold the edges of the paper,
taking care not to tear or bend the back, showing the silver side.
Carefully flatten the lead role with the help of a paper napkin. That way, you e
nsure that the chocolate does not melt while rubbing the lead role. Turn the can
dy on the table to match your base.
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12. TRUFFLES
The original truffle, created in France, has only a recipe for mass (described b
elow), but many people have made modifications and adjustments to this recipe an
d still calling the "truffles" due to this status. Recipe: 1 can of cream s / se
rum 400 gr. milk chocolate 250 gr. semisweet chocolate 1 tablespoon honey 1 cup
of brandy (+ - 30 ml.) Put the pan into the fire bath. When the water boils, put
in the pot over the cream and honey and stir until liquid. Remove the top pan,
add the chopped chocolate and return to fire. When the chocolate begins to melt,
turn off the heat and stir well until a homogeneous mass. Remove from steam and
mix the cognac. If you want to add dried fruit, put the drink after being incor
porated. In the case of fruit in syrup, drain well and add to the mass only when
it is cold. Place dough in a bowl and capped after cooling in the refrigerator
for at least 24 hours before bathing in chocolate.
To shape the truffles, use two spoons to make a rounded shape. Soak the ball in
chocolate and remove with garfinho. Do not knock the garfinho not to deform the
nose, let alone take out the excess chocolate. After the bath of chocolate truff
les do not return to the refrigerator and can be sprinkled or normally dry (or p
ast) with chocolate powder or cocoa powder when the bath is still soft.
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There are several variations of drinks and fruit to the mass of the truffles. Th
ey are: Brandy Whisky with apricot or peach with nuts in syrup cherry brandy che
rries with amaretto with almonds or hazelnuts Port wine with candied fruit with
raisins or prunes Rum Mint Liqueur Anise Liqueur Orange Liqueur (Cointreau, Gran
dMarnier) Coffee (1 reaps. Nescafé shallow soup dissolved in brandy or amaretto)
The truffles are valid for four months.
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13. Chocolate lollipops
These tasty treats on a stick can be made and enjoyed throughout the year. Besid
es Easter, the chocolate lollipops can turn memories of birthday party, maternit
y or gift for children's day. Take this idea and decorate them according to the
occasion.
After melting, cooling and temper the chocolate, pour the chocolate with a spoon
forms without going over the edge. Tap the shape on a flat surface to eliminate
any air.
Place the toothpick in shape by dragging its edge channel of the mold, to the ou
tside. Notice that they are dipped in chocolate. With the index finger,€go turning
the stick until it is completely overshadowed by chocolate. Return the pan to t
he refrigerator for about 10 minutes. (The time varies depending on the shape of
the lollipop and quantity of chocolate used)
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Turn out the background when the lollipop shape is opaque. Twist the form of one
or the other side, being careful to drop the lollipops. How to Turn on a flat s
urface, supporting it.
To decorate: Place a small amount of white chocolate has hardened into a plastic
bag, tie a knot at the mouth of the bag to close it and take a chop at one end.
Decorate the lollipops taste, making arabesques, waves, musical notes, zigzags,
hearts, writing names, etc.. Arrange the lollipops on trays lined with waxed pa
per and let them dry for six hours. Wrap them with cellophane transparent (or ow
n bag) and tie a tie with a ribbon.
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14. Alfajor BREAD AND HONEY
These are two good recipes to supplement the budget of who sells chocolate.
Alfajor
Ingredients 200g unsalted butter 1 cup sugar 3 egg yolks 1 teaspoon vanilla extr
act grated rind of 1 lemon 1 tablespoon brandy 200g cornflour 250g plain flour 1
tablespoon baking powder
Way of doing
Make a dough with all ingredients and knead well. Open to the roll (about 0.5 cm
thick), cut with the cutter or the mouth of a cup, and bake in moderate oven pr
eheated greased shaped by 15 minutes or until edges begin to brown. After the co
okies cool, garnish to taste (sweet milk, brigadier, kiss, etc.). And bathe in c
hocolate. If you do not want to bathe, can only pass sideways or coconut sugar.
One may also taught us how to decorate lollipops.
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HONEY BREAD
Ingredients 1 cup honey 1 cup of strong tea (made with cinnamon, cloves and fenn
el seeds) 1 cup cold milk 1 cup sugar ½ cup brown sugar 3 ½ cups flour 3 tablespoons
well-filled chocolate powder sifted 1 teaspoon ground cinnamon 1 teaspoon full
of ground cloves 1 teaspoon ginger powder 1 teaspoon baking soda 1 pinch of salt
grated nutmeg
Way of doing
Mix in a bowl of honey and two sugars. Putting the few strong tea and stir until
incorporated everything. Place the flour and stir well. Season with spices and
chocolate powder. Dissolve baking soda in milk and mix the batter. Place on a ba
king tray greased and floured. You can also use pans suitable for gingerbread, w
ell greased and sprinkled. Bake in moderate oven (180 degrees) for approximately
30 minutes in great shape and 15 minutes in individual ways. Let cool, cut into
squares and only bathe in chocolate the next day. Can you use stuffing and deco
ration, if desired.
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15. ARRANGEMENTS and topiary
With eggs, chocolate, you create garlands and bunches of grapes and chocolates y
ou can create beautiful topiary trees. There are more options to increase your i
ncome using the chocolate.
BUNCH OF GRAPES AND Wreath
For these arrangements should be made, have already prepared and packaged in lea
d role, eggs, chocolate. These should be wrapped like candy (previously taught).
For the bunch of grapes, bend about 10 cm strip of cellophane (at length) and po
sition the small egg, with the chubby part along the fold. Then fold the paper s
ide toward the egg, surrounding it.
Then fold one side of the strip length. Next, fold the other side, overlapping t
he paper so as to obtain a long narrow strip. Continue to twist the whole strip.
Repeat until wrap 15 small eggs, which will compose the cluster of grapes.
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Place two balls, putting them on the sides of what will be on the tip. Tie the e
nds tightly and cut the ribbon. The next layer, arrange three balls, trying to m
ismatch them. Tie. Then plug four balls and tie. Finally, place five balls, tryi
ng to give harmony to the whole. Tie.
The reverse side must be "clean." Try using a ribbon the same color of paper or
transparent. Never use glue or tape. Unroll the paper and cellophane with scisso
rs, trim the ends of the cellophane on the diagonal. Let the strips back longer
and the top shorter, forming layers. Finish with a loop tape.
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For the wreath, wrap each tiny egg (already packed in lead role) in cellophane a
nd tie with nylon.
With pliers, take the shape of a circle in thick wire (0.5 meters). At the ends,
make hooks to the dock. Tie all the eggs, alternating the colors of the lead pa
per and distributing them in two pieces of nylon thread. Each must form a paste
of eggs.
Each necklace eggs must complete the circumference of the wire.€Overlap the two co
llars to the circle and tie them on four points with pieces of thin wire.
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With the wider tape (1 meter to 3 cm wide), make a loop of two turns. Make a ple
at in the middle of the loop and secure with six laps of the white line. Repeat
the same procedure with the narrower ribbon (1 meter to 2 cm wide) and set a sna
re on the other with a piece of gold ribbon 30 cm (0.5 cm wide), making a knot.
With the tips of gold ribbon, attach the bow tie with the closing of the wreath.
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Topi
Dream Waltz, White Gold, Sensation, Alpine, homemade chocolate, Styrofoam balls,
spider veins and ties ribbons. With this material, you can make delicious littl
e trees!
The first little tree will be homemade candy. First we must engage a Styrofoam b
all with 75mm diameter in a sheet of lead. After each goody pack also lead role
in the same color.
Apply the base of each piece of candy a double-sided tape. Attach the candy on t
he Styrofoam ball, already covered by the lead role.
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Decorate with silk sheets, sticking with double-sided tape. With a knife, make a
hole at the base of the Styrofoam ball.
Plug the hole a large cinnamon stick, which will serve as a trunk. Wrap a bit of
clay (enough to fill a small vase) of plastic film and docking the vessel. Sett
led with his fingers on the surface of the clay pot.
Place the cinnamon stick in the center of the vase, clay sticking to the bottom.
Cover the surface with paper clay lead. Cole chocolates around the cinnamon sti
ck, using double-sided tape.
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To decorate, tie threads of straw around the pot and give a bond in the straw.
The second little tree will be sweet Dream Waltz. First we fill the vase with cl
ay and put a stick to serve as a body to the bottom of the pot and let the clay
dry for a day.
Then wrap the Styrofoam ball with the lead role. Secure the tip of the lead role
on the ball with the hot glue gun.
Stick the chocolate with a toothpick and the other end of the toothpick, stick t
he ball up to set the chocolate. Stick the ball in chocolate forming circles.
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Fill the ball with the chocolates. Then, with scissors, make a hole in the Styro
foam ball and stick the stick was already in the pot.
Wrap the pot in a patch of jute, fixing the tissue at the base. Line the surface
of the pot with cellophane, around the stick. Garnish with granulated or colore
d chocolate candies and a ribbon wire frame around the twig.
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16. LISTING OF SUPPLIERS
Below are some useful addresses for courses and for materials. Addresses are alm
ost all of São Paulo (011). However, for other locations, it is best to consult a
phone book (like yellow pages) of the region.
SHOPPING FOR PURCHASE OF MATERIALS AND COURSES
Bondinho Studio Gourmet
Av Pompeii Pompeii 1795 Tel: 3672-1044 / 3862-1869 http://www.bondinhochoc.com.b
r
Chocoland
R. Silva Bueno, 2040 Ipiranga Tel: 6161-5356 / 6215-0833 http://www.chocolandia.
com.br
Kanguru Supermarkets
R. Antonio de Barros, 285 Tatuapé Tel: 296-4569 / 296-9111 / 6942-8777 http://www.
kangurusupermercados.com.br
Central Cooking Ellis
Av Domingos de Morais, 2101 Tel: 5549-0512 / 5572-7342 http://www.elliscentral.c
om.br
Candy bar
The Eucalyptus Avenue, 462 Moema Tel: 5543-6652 http://www.barradoce.com.br
CHOCOLATE MANUFACTURERS
Boy
http://www.garoto.com.br Tel: 0800 55 95 50
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Nestlé
http://www.nestle.com.br Tel: 0800 770 November 24
Arcor
http://www.arcor.com.br Tel: 0800 55 84 50
MATERIALS FOR PACKAGING
For packages worth a visit to two places that have enough variety of materials:
Ceagesp Stores packing Rua Barão de Duprat (parallel to March 25) at the Centre.
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