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?

To start, all you need is chocolate and molds.

Use chocolate chips, blocks of baker's chocolate, even melt down those all-chocolate candy bars. It'll help the melting to chop bigger-than-bean pieces up. (Keep in mind, chocolate retains it's shape even when mostly melted, so you'll want to stir.)

I like 90% dark chocolate, but most folks like 75%. Or use milk chocolate, or white chocolate. (Incidentally, I looooove carob, but have had no luck with it. Tastes fine, but doesn't behave the same (see tempering) when melted.)

Silicon molds come in all sorts of designs, shapes and sizes. You can use molds for making soaps, or you can buy non-toxic putty to make your own. (Make sure it specifically say it's food-safe!)

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* what is tempering?

* an easy way to temper

* 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!






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