Sugarlips Candy Company.

STORAGE
Chocolate should be stored in a cool, dry place with the temperature ranging from 16† - 18† C. Fluctuation of temperature during storage will sometimes cause chocolate to develop a white coating (Bloom) on the surface. Blooming will not affect the flavour or quality and will disappear upon melting. Always store away from strong odours as chocolate will absorb the odour.

TEMPERING
Pure chocolate must be tempered in order to achieve a finished product that hardens evenly and shows a good gloss.
Melt chocolate mass – small amounts at a time- between 40†C and 42†C
Cool entire mass down to 35†C
Separate batch – 2/3 in one bowl and 1/3 in another bowl
Cool down the bowl with 1/3 of the chocolate down to 28†C
Make sure the bowl with 2/3 of the chocolate is not above 35†C
Carefully mix both bowls back into one batch, making sure the temperature never rises above 30†C
Cool at room temperature until chocolate becomes thick (but still in liquid form) Chocolate will have started to harden on the sides on the bowl
At this point you can pour into the mould, etc.

Tip:
It is recommended that you check the temper before creating your finished product. To check the temper, dip the tip of a knife into the melted chocolate and set it aside. It should harden within five minutes and be even and glossy. If it is dull or has streaks, retemper the chocolate before continuing.

MELTING
Microwave Method:
1) Place the desired amount of Foley’s wafers into a dry microwavable container.
2) Place the container into the microwave. Microwave on the defrost setting for 1 minute, then stir the wafers for 30 seconds.
3) Repeat until chocolate is completely melted and silky smooth.
Double Boiler Method: (make your own by placing a stainless steel bowl over a sauce pan filled with water)
1) Put a few inches of water into bottom section of double boiler. Water should not touch the bottom of the top section.
2) Heat water over stove on low heat. Water should not boil.
3) Place wafers in top section of boiler and stir until melted and smooth.

Tips:
1) Chocolate burns easily. Be sure to melt chocolate slowly over low heat.
2) Chocolate and water do not mix. Water in liquid chocolate will cause the product to become thick and lumpy. Make sure that your work surface and tools are completely dry before working with chocolate.

MOULDING
When filling the mould, do not fill it all the way to the top. This ensures that you do not have a ridge on the bottom of your finished piece. Once the mould is filled tap it several times to remove any air bubbles. You can also use a toothpick to remove air bubbles in very detailed areas of your mould. Cool in your refrigerator.

Tips Compliments of Foley's Candies