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Flexiform Classic Chocolate

Flexiform Classic Chocolate

Lurch
Classic cakes, hearty breads, creative cakes baking tins, accessories & ingredientsBaking has never been out and is now more popular than ever before. Two particular trends can be identified: Whether baking bread with yeast or sourdough and creatively baking decorative cakes with fondant, Lurch uses 100% platinum silicone in original FLEXI®FORM quality, from classic shapes to cake pops. Ingredients for a table: any chocolate coatingInstructions:Step 1:First crush the chocolate coating. A larger, uncrushed piece for later tempering of the couverture should be kept for the time being. Step 2: Bring water to the boil in a saucepan. After boiling, cool to a temperature of 55°C with cold water. Now place a bowl (stainless steel or porcelain) on the pot with the warm water and melt the shredded chocolate coating in it while stirring constantly. Attention: The couverture must not come into contact with water or steam. Step 3: Remove the completely melted couverture from the water bath and add the retained larger piece of couverture to the mixture and stir until the melted couverture has reached the temperature required for further processing. Please refer to the table for the respective temperature recommendation. A simple kitchen thermometer is suitable for temperature measurement. Step 4: If the chocolate coating has cooled sufficiently and the added chocolate coating has not yet dissolved completely, remove it from the mixture and the finished chocolate coating. Continue stirring the mixture gently for 1-2 minutes. You can now add spices or flavours as you wish. Then gently stir again. Step 5: Pour the mixture carefully into the table moulds and shake them gently for better distribution. Then gently tap the filled mould onto the work surface several times to remove any air bubbles. The board shape must be dry during use and at room temperature. Step 6: Place the mould on a plastic board for 5 minutes to cool and slide it to the middle level in the front of the refrigerator (back wall and glass plate are too cold). Take out the cheese and sausage beforehand so that the chocolate cannot absorb any foreign odours. Then remove the mould from the refrigerator and let it set for about 2 hours at room temperature. Once the chocolate has set, remove it from the mould by covering it with a kitchen towel and carefully turning it over. Note: Packed in a non-greasy foil, the chocolate bar lasts approx. 9 months.
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CHF 21.00