CHOCOLATES are sensitive to temperature and humidity.
“You need to have the right temperature of between 16 and 18 degree Celsius when working with chocolates.
The special room located within the pastry kitchen is much cooler than the rest of the kitchen.
It is equipped with a variety of moulds, chocolate products, freezers, melting machine and chocolates.
The Easter bunny and chicks-making session for the media was under Chern's supervision.
“In the olden days, chocolate blocks were used but now chocolates come in tablets of equal size to make melting them easier and to control consumption,” Chern said, adding that melting temperature for milk and white chocolate was from 26 to 27 degrees Celsius while for dark chocolates it was 29 to 30 degrees Celsius.
He also said that 70% of guests preferred dark chocolate to white while milk chocolates were a favourite among women.
The chocolates are melted separately in the melting machine before being ladled into the moulds shaped in the form of bunny, chicks and chicken.
Chern chose a simple bunny design for his demonstration and coated it with milk chocolate.
“If there are bubbles, tap gently on the area to release them,” he said while tapping his choc-filled mould before pouring out the contents back into the melting container.
The process was repeated for three coatings.
After the third coating, the chocolate-coated mould was placed in a freezer at four degrees Celsius for about five to 10 minutes to crystallise.
“After this, you can remove the clips holding the sides of the mould to get the shape.
He also said that chocolates must be stored away from other food as it could absorb different aromas.
He said it was best packed or wrapped.
Easter Day chocolate goodies are now being sold at the hotel.
For details, call 03-7492 8000.
Source : STAR
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