judsoN
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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?

You probably will wanna use a double boiler. Get the kind with a lid (which you won't use). The smaller, the better. But I find the littlest ones that are bowls, made to rest on a pot of boiling water, too difficult to use. And the steam can screws up the chocolate.

That's important. Don't let the chocolate get wet at all. Dry off the pot where it will sit, and spoons and spatulas that will touch it. Even one drop will make a few cups get weird and stiff. It will taste the same, but there are a few reasons you'll; want it to pour smoothly.

Hence, it's good to know about tempering. Something peculiar happens chemically when you melt chocolate. It seems to be shiny and smooth when you start, but when it re-hardens is rough and dull.

hide

* 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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