Chocolate Making Workshop in Singapore
I have always been a lover of Belgian chocolates, Pralines and the Ferro Rocher types. Who is not?
I went for a full day training at Zanstreats learning how to make chocolates.
This course is covered under SkillsFuture for Singaporeans.
We did a variety of choclates and learnt on how to make truffles and also the choclate tempering process.
The recipes are a copyright of Zanstreats and I am sharing only the key things of what I learnt.
Here are some of the key things to note if you are making chocolate at home
1. Always buy Couverture chocolate. Couverture chocolate has more cocoa butter and is more expensive vs compound chocolate. Compound chocolate is typically used only for decorations.
2. You need a digital thermometer (while tempering chocolate) , polycarbonate mould. Our instructor was recommending us not to use silicon moulds. These moulds are available in shops like Phoon Huat, Jim, Totts.
3. You need a small size kitchen scale, for measuring smaller quantities of salt, cream etc.
4. Use a granite/marble surface while tempering the chocolates. Your kitchen top can also be used.
This course is covered under SkillsFuture for Singaporeans.
We did a variety of choclates and learnt on how to make truffles and also the choclate tempering process.
The recipes are a copyright of Zanstreats and I am sharing only the key things of what I learnt.
Here are some of the key things to note if you are making chocolate at home
1. Always buy Couverture chocolate. Couverture chocolate has more cocoa butter and is more expensive vs compound chocolate. Compound chocolate is typically used only for decorations.
2. You need a digital thermometer (while tempering chocolate) , polycarbonate mould. Our instructor was recommending us not to use silicon moulds. These moulds are available in shops like Phoon Huat, Jim, Totts.
3. You need a small size kitchen scale, for measuring smaller quantities of salt, cream etc.
4. Use a granite/marble surface while tempering the chocolates. Your kitchen top can also be used.
https://www.tottstore.com/round-cooling-grid-2699.html
5. You can use a variety of variations of filling inside the chocolate including orange peel, almonds, groundnuts, butterscotch.
6. When making butter scotch, use only caster sugar. Redman is a commonly used brand of glucose.
7. You will need variety of spatulas, like the one shown here.
http://www.pastrychef.com/CHOCOLATE-CIGARETTE-KIT_p_1046.html
8. You can also buy a chocolate sheet. This is a thin sheet that can be used for spreading chocolate and for cutting into proper shapes.
5. You can use a variety of variations of filling inside the chocolate including orange peel, almonds, groundnuts, butterscotch.
6. When making butter scotch, use only caster sugar. Redman is a commonly used brand of glucose.
7. You will need variety of spatulas, like the one shown here.
http://www.pastrychef.com/CHOCOLATE-CIGARETTE-KIT_p_1046.html
8. You can also buy a chocolate sheet. This is a thin sheet that can be used for spreading chocolate and for cutting into proper shapes.
Our range of chocolates for the day. Yay!!!!
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