At Bread & Roses WI in #Sheffield we love trying new skills. Over 37 Bread and Roses WI members gathered to learn the art of the chocolateer, and how to resist temptation til allowed to taste . Karen, our trainer, is a member of Steel Belles WI in Sheffield & Ravenfield WI in Rotherham. She does it as a hobby following a free WEA course & getting the bug. She then did a full 10 week course with WEA. She likes to help people see how easy it can be. You just need chocolate plus grease proof paper !
Cacao grows in Equatorial climes, changing green to red as ripen. Trees translate as food from the Gods. Beans are roasted to kill bacteria, and made into cocoa paste. White is just pure cocoa butter and sugar.
So what’s the best way to heat chocolate? Microwave is best as the bowl does not retain heat like a Bain Marie. Melt 3/4 of your Choc, then add rest to cool it down and give it a shine. A silicon spatula is best as no water escapes into Chocolate.
Dark Chocolate is stable at 32 degrees. Others at 30 degrees. If you overheat Chocolate it gives a fat bloom , & is not recoverable .
We tried the Belgian chocolate in 3 varieties and also single estate chocolate, which has less sugar .
Aprons on and time to try making a choccy creation.
Templates were provided for flower, pig lollies etc , you trace the design on greaseproof paper , and draw it in chocolate ( not too thick ) #boos from audience . Twirl your stick around in the Choc till it sticks and leave to set.
Pipe the chocolate outline first, leave to set add buttons for eyes . And best side down. Here are some lollies we created .
Julia , & Bread & Roses WI members
Explaining how to make a lolly
Tracing the design
Making the sheep lolly
Butterfly lolly chocolate
Sheep & Pig lolly Trish & Jane
Karen with lolly
chocolate buttons transfer
Next we did Transfers, so easy . Pour or pipe melted chocolate onto the Edible transfer sheets, when set peel it off & the transfer comes off on the chocolate. You use this to make decorations, buttons, name toppers or chocolate collars for cakes or for small desserts .