Yochana's Cake Delight! : Home-Made Chocolates

Sunday, May 11, 2008

Home-Made Chocolates

24 comments:

Anonymous said...: aunty lucy, happy belated mummy's day! =) and wow, is the chocolate tempering machine ur new toy? It's so cool! And ur moulds! my goodness! =) i want to try making chocs too!

cui; May 12, 2008 5:00 pm
Anonymous said...: Wow, Aunty Yochana, this is great. I've been looking for home made chocolates recipe and here i saw your posting. I have a bag of chocolate conveture at home which i find it a little too bitter, is there anyway to use it but with a little sweeter taste? Would you mind sharing your recipe?

Btw, your collection of baking and confectionery needs is really wonderful. It's almost like a professional teaching school. ***drool****

Clara; May 12, 2008 5:09 pm
Anonymous said...: hi aunt yo!

the collection of the chocolate moulds is awesome!

lots of patience needed to mould chocolates... *kudos*!

these chocolates look so yummy...!!! can just visualised 'tasting' it ... :)

laterz,
jacqueline; May 12, 2008 5:15 pm
Aunty Yochana said...: Hi anonymous.

I don't have any recipe. I just anyhow mix chocolate to my whims and fancies.

the most important part is that the chocolate need tempering...

rgds; May 12, 2008 5:33 pm
Aunty Yochana said...: Cui dear,

Thanks for the well wishes. yeah..it's quite messy making the chocolates. Not much experience at the moment..so aunty's hands got messed up like a kid.

rgds; May 12, 2008 5:37 pm
Anonymous said...: Hi yochana,
wow, nice chocolates!!!! Btw what are these chocolate? converture? i tried made chocolate from converture chocolate but melted very fast after i took out from fridge? Which is the correct type of chocolate to use?
oh ya, i tried ur cream cheese buns today and really nice...
would like to check with u, when shaping and filling the dough, its abit sticky,how u normally do? oil or flour to make it easlier to handle?
Sry for so much questions...
Really thks alot
Fynn; May 12, 2008 6:14 pm
Aunty Yochana said...: Hi fynn,

chocolate is not the problem. You must know how to do tempering for chocolate.

As for the buns, dust your table and hands with flour but do not keep adding flour into the dough. Just lightly sprinkle on top will do.

rgds; May 12, 2008 6:19 pm
Anonymous said...: wow aunty,homemade chocolate, my ultimate indulgence.
Aunty,are the little pink hearts edible?How did you make or place them on top of your confections?
Apologies for so many questions.
Just curious.
Angela.; May 12, 2008 7:03 pm
Anonymous said...: aunty yo, u look like you are running a chocolate outlets....
so many choco... my godness....
ur gal muz be so fortunate to enjoy so many yummy goodies from u.; May 12, 2008 7:19 pm
Anonymous said...: aunty, how do you made the pink-heart pattern choc? they looks soo good...
and has great boxes too!
just like they sold in shop!
rgds-YooLee; May 12, 2008 7:50 pm
Unknown said...: OMG.
I WANT!!! :)~

aunty yochana, what's tempering? melting is it?; May 12, 2008 10:09 pm
Yan said...: alrite, Godiva is gonna go out of biz soon bcos of you, Aunty Lucy.
divine chocs ! yumz.
cheers
yan; May 12, 2008 10:34 pm
Anonymous said...: Hi Aunty,

Ai-yo-yo! I love your new toys. Aunty, do you want a goddaughter? I can be your helper too.

Wow you have so many stuffs. I think you can open a bakery exhibition in your house.

rgds,; May 12, 2008 10:35 pm
Anonymous said...: Hi AUnty,

Wat is superfine flour?

Thanks,
Ann; May 12, 2008 10:55 pm
Bella cook said...: hi aunty,

nice chocolates... =)

rgds,
Nina; May 13, 2008 10:53 am
Aunty Yochana said...: Hi Ann,

Superfine flour is very fine and good for making swiss rolls and pau.

rgds; May 13, 2008 11:12 am
Aunty Yochana said...: Li-YIng, you'll get to wash so many things that you have no time to watch what I'm doing.

ah Yan, cannot beat Godiva lah...I'm just a beginner only.

rgds.; May 13, 2008 11:14 am
Aunty Yochana said...: Hi Elaine,

Tempering chocolate is a process of using mechanical manipulation and temperature control to force chocolate into one particular crystalline form so that when molded it forms a stable solid with a smooth, shiny surface. Failure to properly temper chocolate can result in dull-looking pieces with poor texture.

rgds; May 13, 2008 11:18 am
Aunty Yochana said...: Hi Yoo Lee,

I used the transfer sheet to do it.
You need a magnetic chocolate mould to do it.

rgds; May 13, 2008 11:30 am
Zurynee said...: Wow Lucy, now chocolate tempering machine !!! Yummy chocolates ... can i have some ? :); May 14, 2008 3:50 pm
Anonymous said...: Hi AUnty,

So for superfine flour, i buy top flour / cake flour or ??

THanks,
Ann; May 14, 2008 10:58 pm
Anonymous said...: Hi Aunty,

Books frm y3k - some receipes called for high ratio flour and some superfine flour. As such, i do not noe which flour to buy.

Hope tis is clearer n thanks for advising

Ann; May 15, 2008 3:18 pm
Aunty Yochana said...: Hi Ann,

Normally when they asked for High-ratio flour, I used the normal Plain flour. You can judge by what you are making. Plain flour are good for cookies and pastries.

You can buy superfine flour from NTUC - Prima brand. You can use Hong Kong flour or Top flour.

rgds; May 16, 2008 3:00 pm
Aunty Yochana said...: Yes Ann...it makes no difference.

rgds; May 16, 2008 3:29 pm

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