judsoN
presents...

p uMP ORG iN



CHOCOLATE

2018-2019

This is how it was packaged.


To melt chocolate into molds, it's not difficult at all. But there are a bunch of little persnickety steps to figure out.



* what stuff will you need?

* what is tempering?

* an easy way to temper

The super-easy trick is simply to first melt about half, then add the other half. Why? The chemistry of it makes no real sense. to me Essentially, when the chocolate melts, it loses these well-formed crystals, The not-yet-melted batch teaches the other batch how to make em. Then, as the second batch loses its bonds, it learns from the first batch. Something like that?

The proportions will vary depending who you ask. But this works and is easier to remember. However, if you start with un-shiny chocolate, you'll have to do it the more thorough way. But for that, you can look up how online (I've never needed to).

Whichever way you go, when your chocolate is liquid and all tempered. You might notice it is shinier. It's definitely subtle, but ready for you to pour into the molds.

hide

* adding stuff

* freshness



There's nothing essential about these ratios, but it took me a while to get the balances right.


With 1 cup of chocolate...

add 1/2 cup of...

* Crush pecans, walnuts, or cashews into crumbs. These are even better roasted.

* Crush up coffee beans (I need decaf, and as low acidity as you can find).

* Try freeze-dried raspberries, crushed peppermint candies (with a tablespoon of extract of that flavor).

* Make a bowl of oatmeal.


add 1/4 cup of...

* Add honey, maple syrup, carmel syrup, raisins. (You might not always guess, but all these seems to work with absolutely everything.)


Have fun!






HOME

djunso wrightpump (2019-present)
vaccination calculator (2021)
research publications (2007-2018)
performances (1991-2018)
computer art (2001-2016)
web art (1996-2010)

why does this site exist?
contact