Ready Made Wedding Favors

I would like to make my own chocolate as wedding favors, but with no idea how? Can I make chocolate with cocoa powder, ready-made, no need to go through the process of grinding the beans, etc. .. home? In addition, any idea where can I get the tray chocolate heart-shaped? Thank you in advance to all for sharing! =)

Cocoa powder is an excellent hot chocolate, caramel, chocolate, cakes, etc., but I find it very good to use for molded chocolate candies. What I prefer to use for molded candies, sweets and candies crossing is what they call the merger or dipping chocolate, or "bottom". It is already sweet and you just melt and pour into the mold and dip the center candy prerolled it. This is used in chocolate fountains.

You can buy it in the baking department of most grocery stores. It is sold in blocks and discs. It comes in milk chocolate, semisweet chocolate and dark chocolate.

craft stores like Hobby Lobby Michaels sell mussels as the heart-shaped trays. Or, you can buy online. Here is a good site:
http://www.wilton.com/store/site/departm ...

They sell chocolate, too.

Cocoa powder is chocolate.
bean chocolate contains cocoa butter and cocoa powder. Chocolate supermarket contains cocoa butter, cocoa powder, milk powder and sugar.

When the cocoa powder, ready-to-any cocoa butter is removed from the chocolate in a long process while the cocoa powder used in chocolate retains a large quantity of cocoa butter. To make your chocolate powder you add the cocoa butter, sugar and milk powder. This is not very practical, as it is very difficult mix properly. Learn how chocolate is good and you will understand how your idea is impossible.

If you're determined to make your chocolates, it is better to buy chocolate ready for use in the shop and the use of these. Add marcepain, nougat, brandy, fruit, etc. or a chocolate cake instead cook.

How to make chocolate



Roast the cocoa beans. The process is similar to roasting coffee beans, except milder requirements: 5-35 minutes at temperatures between 120-163 degrees C (250-325 F). You usually need to expose the grain to a high initial temperature, lower the temperature gradually, and stop roasting when the beans begin to crack (but not burn). The first image shows the cocoa beans before roasting, and the second image shows the result. You can accomplish this in your oven or roaster using a store-bought.


To roast in the oven, you'll need to do a little experiment, because the roasting time depends on the type of bean you use. Place the beans in a single layer on a baking sheet. Start with a roast 18 minutes in a preheated oven at 150 degrees C (300 degrees F). They will be ready when they begin to crack and when they actually taste of chocolate (let them cool before eating!).
For roasting larger quantities of cocoa beans, you can invest in a drum, which rotates on a gas grill.



Crack and winnow the grain. After roasting, the beans must be cracked and winnowed in feathers, where bales (straw) are deleted.


You can smash the beans with a hammer and remove the husks (which should be free right after roasting) hand if you work with a small batch.
For larger batches, you can use a very coarse, the Corona type mill or buy a mill specialized (as here) to break the beans into feathers. (In case you were wondering, a meat cleaver does not work.)


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