DARING BAKER'S CHALLENGE AUGUST 2011 - CANDYLICIOUS !!!
>> Saturday, August 27, 2011 –
almonds,
bon bon,
Chocolate,
chocolate bark,
chocolate coated nuts,
Chocolate hearts,
coco,
cream patissiere,
fruit gummies,
honey comb candy,
marzipan,
pate de fruit,
sponge candy,
tempered chocolate
As every DB challenge I loved this one too and enjoyed making it. This was truly fun filled challenge for chocolate lovers. I hope you will enjoy seeing them as much as I enjoyed by making them. Please bear with number of pictures as this post has loooooooong tail. Seeing through all my pictures, you can find a brief about each one in their picture itself.
The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
Tempering Chocolate :
What is tempering?
“Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.” - Ghirardelli
Why is it necessary?
If you simply melt chocolate and let it cool it will set with unattractive grey streaks or spots, called blooming. If eaten, the texture will be grainy and it won’t melt smoothly in the mouth.
When you temper chocolate the end result is shiny, even colored, smooth melting and with a crisp snap. Basically, tempered chocolate is what you want because it’s better in every way.
The reason for the difference is a bit complicated, it has to do with different types of crystals forming in the cocoa butter at different times, to understand it fully you’d have to learn about the behavior of the chocolate crystals at a molecular level.
For our purposes all that we need to know is that with tempered chocolate the crystals have formed in a uniform way which gives us great looking and tasting chocolate.
“Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.” - Ghirardelli
Why is it necessary?
If you simply melt chocolate and let it cool it will set with unattractive grey streaks or spots, called blooming. If eaten, the texture will be grainy and it won’t melt smoothly in the mouth.
When you temper chocolate the end result is shiny, even colored, smooth melting and with a crisp snap. Basically, tempered chocolate is what you want because it’s better in every way.
The reason for the difference is a bit complicated, it has to do with different types of crystals forming in the cocoa butter at different times, to understand it fully you’d have to learn about the behavior of the chocolate crystals at a molecular level.
For our purposes all that we need to know is that with tempered chocolate the crystals have formed in a uniform way which gives us great looking and tasting chocolate.
Tempering Ranges:
Celcius
Dark: 45°C-50°C > 27°C > 32°C
Milk: 45°C > 27°C > 30°C
White: 45°C > 27°C > 29°C
Fahrenheit
Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F
Chocolate is melted and heated until it reaches 45°C / 113°F. It is then poured onto a marble surface and moved around the surface with a scraper until it has thickened and cools to 27°C / 80.6°F. Once cooled it is then put back into the bowl and over heat to bring it back up to 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re tempering. It is now ready for using in molds, dipping and coating.
Now see what I made using Tempered chocolate :Celcius
Dark: 45°C-50°C > 27°C > 32°C
Milk: 45°C > 27°C > 30°C
White: 45°C > 27°C > 29°C
Fahrenheit
Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F
Chocolate is melted and heated until it reaches 45°C / 113°F. It is then poured onto a marble surface and moved around the surface with a scraper until it has thickened and cools to 27°C / 80.6°F. Once cooled it is then put back into the bowl and over heat to bring it back up to 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re tempering. It is now ready for using in molds, dipping and coating.
HONEYCOMB / SPONGE CANDY
CHOCOLATE BON-BON FILLED WITH CREAM PATISSIERE
Chocolate Nut Bark
Pate de Fruit
CHOCOLATE HEARTS FILLED WITH CHOCOLATE COATED ALMONDS
RASPBERRY DIPPED IN TEMPERED CHOCOLATE
MARZIPAN DIPPED IN TEMPERED CHOCOLATE
Wow...Pavi u made a whole lot of candies..I cant pick which is my favourite:-) The honey comb look ssoo perfect!!
I am soo late this months challenge..My candies are still setting in teh refrigerator:-)
awesome...love all the clicks...you are simply amazing dear...
All the clicks look so beautiful and tempting and that is a wide range of gorgeously done chocolates...
Wow! Pavithra these are beautiful!! Great job on this month's challenge!
Droolworthy creations
oh my God what a sweet chocolacious post...
OMG ! Pavi this is too much for a chocoholic like me to handle..Each one of them is so lovely and tempting. Amazing pics..
Omg, wat a beautiful and marvellous candies,dunno wat to pick,absolutely divine..
Each and every one of the candy looks so delicious... I can't have my pick as everything is so tempting:) lovely work and very very good pics... superb Pavithra:)
Reva
Your candies look great! Love that sponge candy :) Fantastic job on this challenge, I'm still working on finishing my tempered chocolate candy!
What a feast for the eyes, Pavithra! All your creations are gorgeous, and your photos are amazing! I agree with you, this challenge deserves a looooong post or, many posts like I'm doing ;o)
You made so many!! Well done on the challenge. The bon-bons are perfectly tempered, so smooth and shiny. Great job:)
Amazing job on this month's challenge
You really went all out..so many creative and stunning ideas
and as always your photography is breath taking
Wow Looks awesome ! Makes me drool and very lovely pictures
Wow this is treat to eyes ...great job Pavi
Oh. my. goodness. What a variety of candies you were able to make this month. They all look beautiful! Nice job on the challenge!
Wow, I am so impressed by the excellent job you did for this month's Daring Bakers' challenge. Your candies all look delicious, and the pictures are gorgeous!
amazing.....this post is an eye-catcher.....as usual photography is very impressive...
You were BUSY! As I went through your list, I kept finding chocolates I wanted more and more. I love your pate de fruits on the sticks! I think kids would go crazy over those. And your first bonbons made me so hungry!
Chocolicious:)
OMG, Pavritha..I just clicked into a virtual, stunning, candyland! You went above and beyond what we asked for in this challenge, and you are certainly a master at it, your candies are perfect, espcially love the Violet rumble like spongee and the chocolate candy cup cupcakes! Thank you so much for taking part in our challenge!!
Those chocolate dipped raspberries are beautiful, and I love the chocolate hearts! They are like little gift boxes with extra treats inside! You certainly enjoyed this challenge, and Ienjoyed seeing your creations!
Sawa dee! Awesome is a simple word to describe your excellent arena of chocolates and its variations. You are a Professional baker and chef in my opinion and have the abilities and skills to take the things to the next level. My heartfelt wishes to you to have more success and happy moments.
Greetings,
Rama
Bangkok
What a wonderful collection of candies. I just cant take my eyes off. Bookmarked.
So many varieties! Looks great.
OOOwesome...Luv the chocoholic mood of pictures..
wow, awesome chocolates and clicks, looks great, can't take eyes off the pics...
Beautifully tempting
http://panchamrutham.blogspot.com/
This is such a feast for the eyes (and tantalizing my sweet tooth!). I think you've gone beyond daring - into star-soaring! Beautifully done. Consider me hooked!
Wow! You did an amazing job on this challenge. Looks professional.
Simply mouth-watering post...lovely clicks!
Definitely looks like you had a good time with this challenge! What a lovely range of treats that you made!
I love the choc dipped raspberries, they'd be lovely on a cake or as part of a dessert platter. Gorgeous!
Your honeycomb also looks lovely and I love the sound of your cream topped/filled bonbons.
Great job with this challenge, thank you for taking part :)
OMG!!!! Fabulous!!! A feast for the eyes..!!! Im in candy heaven!!
Prathima Rao
Prats Corner
OMG!!! absolute feast fit for the king. Looks so great and stunning pictures made me run to the fridge for some chocolate but they did not measure up to these you have shown here.
Do check out my event and send me your entries.
Wow its a treat to our eyes..thats a lot of effort put in Pavi...yummy post...drooling here :)
ooo my god....wat to say..super..
Your photos are soooo beautiful....and all your candies look deliciously divine.
How you make these so complicated delights is beyond me, but i wish i lived by you. beautiful pictures to go with the beautiful treats.
Wow ~ I feel like a kid staring at all those yummy treats ~ gorgeous , stunning fantastic what should say~ no words can do justice Pavi ~ impressed again!!
US Masala
I feel like a kid in a candy store all the treats looks yummilicious.
these are so beautiful, Pavithra! and so tempting! how do u make the honeycombs?
THanx pavi for the encouraging words :)
I was eyeing this post for a very long time 2 days back, but couldnt comment due to poor connectivity..
Now that all the images are opened and I am appreciating them all once again :) :)
Fabulously Amazing would not describe, cant find better words..
Kudos to A real real daring baker!!
I know the dmbigil entry is not at all upto the mark, but thought of parcipating becose of u being the host. enjoy hosting the event :)
Pavi,
Everything looks so beautiful. I am drooling just looking at the photos. There's nothing better than desserts. Best part? Chocolates :D
Wow! Everything is absolutely amazing, and the photos are just stunning! Beautiful from start to finish :)
Mind blowing clicks and amazing collection of recipes. mm... you rock dear. very very chocolaty.
amazing clicks... wow - what a treat!
Hey pavi, you are making me drool by posting these heavenly pics. Chocolates in many forms makes me so nostalgic. I would do tempering n all back home n send the home made chocolates to friends n family. I appreciate your efforts, forget not to send me some :) Raspberry coated chocs looks awesome n honey comb too.
Ho my god what a beautiful post
WOW....Of all I liked the chocolate hearts n Marzipan dipped in chocolate....n as usual ur photography is too gud