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Valentine’s Day Chocolate -covered strawberry is a match made in heaven. But running to the store to capture some of what is up, and making strawberry covered with quality chocolate at home can be frustrated-what should be done with desperate romance? Fortunately, there is one guaranteed element that you can add to the chocolate to make the entire experience less tired.
In the past, I was cautious about making strawberries covered with chocolate because I thought I would need to reduce chocolate. The repercussions are the exact process of lifting (then reduced) the temperature of the melted chocolate accurately to ensure the hardening of shiny and steel chocolate. Scientifically, everything is related to reorganizing fatty acid structures in chocolate-unlawful, it is something until it fights positives at times. It looks like a high school chemistry laboratory project more than gentle baking activity, and I know.
But there He is An easy way to get shiny and difficult chocolate at home without going through the painful mitigation process. You will not need to move any special equipment or anesthetic. The answer to all our chocolate -covered fears are … coconut oil. Yes, like the oil you may use in your hair, your skin, or in your scales.
Coconut oil makes chocolate more elasticity when warm and melted – the perfect consistency of strawberry paint. Once it cools to room temperature (or below), coconut oil helps to harden with brilliance more than mood chocolate on its own.
To try this penetration on strawberries: Place 1 cup of chocolate chips (weight, or 170 grams of any chocolate) in a safe bowl of microwave and add a tablespoon or 14 grams of coconut oil-i.e. about 1:12 percent of oil to chocolate. The microwave is at a height of 30 seconds and moved, then repeat at 15 seconds time until the chocolate is melted only. Remember to mix well to combine coconut oil completely!
Coconut oil is very high in saturated fat about 90 %. On its own, cocoa butter – the main source of fat in chocolate – less in saturated fat, at about 60 %. It is sometimes referred to as “solid fat”, and the oils that contain these fatty acids, such as being in a solid condition when cooling but melting quickly as soon as the temperature is high. Since coconut oil is almost completely saturated, adding little to chocolate before fusion will make part of the melting and hardening of things in the chocolate becomes smoother.
The composition of fat in the chocolate is complex, with mood crystals and a mixture of fatty acids. The saturated fat of coconut oil, on the other hand, is similar to your friend who always maintains things. In addition, the small simplicity is a balance between the complexity of chocolate, which facilitates work with it. Think about it in this way: Coconut oil gives you more flexibility in dipping.
Another advice: For the sake of success applied with chocolate, strawberries dry with a paper towel before dipping it in chocolate. It prevents moisture from chocolate from sticking, so ensuring that it is completely dry helps it to adhere beautifully.
With the step of dipping chocolate under control, there is more time and energy to try the different layer and designs. It will make a simple spray or strawberry cookies look at Deluxe, although it took just minutes.
Whether you are a surprise with a homemade sexy snack or treat yourself with three -component sweets, Download the free delicious app To see the full recipe and the step -by -step educational program, 4 ways.
